Step 1

Cut chicken into bite sized pieces and add to the bottom of the Instant Pot. Top with dry pasta, salad dressing, black pepper, cream cheese and broth. No stirring necessary.

Step 2

Secure the lid, make sure the valve is closed. Set to manual pressure cook for 4 minutes. When time is up let the steam naturally release for 5 minutes and then manually release the rest.

Step 3

Stir in the sun-dried tomatoes, parmesan cheese, and basil.