Step 1

Rub the chicken with 1 Tbsp of the divided oil, paprika, salt, and pepper. Set aside.

Step 2

Turn on the Sauté function of the pot. When the display reads Hot, add 1 Tbsp of the olive oil that you divided.

Step 3

Add the chicken breasts and cook them for about 4 minutes per side, until you get good color on both sides. Remove to a plate and cover.

Step 4

Add 2 Tbsps of the butter and the onion. Sauté for a few minutes and then add the bell pepper and the garlic. Cook for 1 minute, stirring frequently.

Step 5

Add the wine (or 1/3 cup broth) and stir, scraping the bottom of the pot to deglaze it (scraping up all of the brown bits from bottom of pan).

Step 6

Add the sun dried tomatoes, sun dried tomato oil, Italian seasoning, oregano, thyme, salt, and pepper.

Step 7

Stir in the chicken broth and the milk. Let come to a simmer, then add the pasta. Stir.

Step 8

Add the chicken breasts and put the lid on the pot, locking it in place and turning the steam release knob to the Sealing position.

Step 9

Cancel the Sauté function.

Step 10

Select Pressure Cook (or Manual) and use the + or - (or dial) to choose 4 minutes.

Step 11

When the cooking time is done, and the pot beeps, do a controlled Quick Release of the pressure. Start slow so you minimize the risk of sauce spewing out with the steam. Then let it go fully. When the pin in the lid drops down, open the lid and stir the contents (there may be a little stuck on the bottom, just scrape the bottom of the pot to loosen it.

Step 12

Remove the chicken to a plate and cover with foil or a lid that will keep the heat in. Do not leave it uncovered as it is still finishing cooking that last bit.

Step 13

Mix together the flour and remaining 2 Tbsps of softened butter until combined. Stir into the sauce.

Step 14

Add the cheeses, stirring after each one.

Step 15

Stir in the spinach.

Step 16

Stir in the Half and half.

Step 17

Taste and adjust salt, if needed.

Step 18

Take the temperature of the chicken. It should read 165 degrees (F). Cut it into bite sized chunks and add it to the pasta. Stir it in.

Step 19

Serve garnished with torn basil leaves.