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Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic powder and onion powder to a large shallow bowl and stir to combine.
Set Instant Pot to Sauté. Once the IP is hot, add the oil.
Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
Cook on both sides for 2-3 minutes until golden brown. Remove from pot and set aside on a plate, cover with aluminum foil to keep it warm.
If needed add 1 tablespoon of oil to the pot still in Sauté mode.
Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
Add Italian seasoning and chopped sun dried tomatoes, stir to combine.
Add chicken broth and using a wooden spoon, scrape well the bottom of the pot, trying to remove any bits that stuck to it.
Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.
Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 4 minutes on High Pressure.
Once Instant Pot beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Carefully remove cover.
Remove chicken from pot, and set aside on a cutting board. Cover with foil.
Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.
Add the parmesan cheese and gently stir to combine for 1 minute.
Add the spinach and stir to combine.
Turn off the pressure cooker.
Cut the chicken into cubes and add to the pot, gently give everything a final stir.
Serve immediately garnished with parmesan cheese.