Step 1

In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).

Step 2

Stir in chicken and pasta (and try to submerge down into broth).

Step 3

Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.

Step 4

After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.

Step 5

Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.

Step 6

Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).

Step 7

Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

Step 8

Recipe source: adapted from Betty Crocker with some changes