Step 1

Press sauté.

Step 2

When the Instant Pot reads “hot”, add the olive oil.

Step 3

Stir in the chicken, and cook until browned, about 2-3 minutes.

Step 4

Add the garlic, and cook for 30 seconds, stirring the entire time.

Step 5

Pour in ½ cup chicken broth, and scrape up any browned bits from the bottom of the pot.

Step 6

Add the remaining chicken broth and then the pasta.

Step 7

Sprinkle the Italian seasoning, paprika, and pepper over the top. Do not stir.

Step 8

Close and lock the lid. Press manual high pressure, and adjust the cooking time to 4 minutes. Be sure that the pressure release valve is set to sealing.

Step 9

When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.

Step 10

Unlock the lid, and give everything a good stir.

Step 11

Stir in the parmesan cheese until melted.

Step 12

Add the cream and stir in.

Step 13

Stir in the spinach and chopped sundried tomatoes until combined.

Step 14

Serve sprinkled with a bit of basil.