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Turn on the Sauté function. Heat the olive oil then add the diced chicken and sauté for about 2 minutes until just starting to cook (it will look like it's starting to turn white but you'll still see some pink). Add the shallots and garlic and continue to sauté another minute, until fragrant.
Turn off the Sauté function. Add a small amount of the broth and use a wooden or plastic spatula to deglaze the bottom of the insert, if needed. Be sure there's no food stuck to the bottom. This will prevent a burn warning.
Pour in the remaining broth, then add the rotini in an even layer. Press the pasta down until most of it is submerged in the broth. It's okay if a few pieces are sticking out, just do your best to make it an even layer.
Close the lid, set the vent to sealing and cook on Manual high pressure for 3 minutes. It will take about 15 minutes to come to pressure. At the end of cooking time, do a controlled quick release (see note 2). I like to use a wooden spoon to protect myself from any splatter.
Give the cooked pasta and chicken a stir. (There will be a bit of liquid left at the bottom of the pot, but there shouldn't be much. If you find there's a bit too much liquid left, turn on the Sauté function and simmer off the liquid for a couple minutes. Be sure to turn off Sauté before proceeding!)
Add in the pesto and peas. Stir until everything is evenly coated in pesto, then stir in the spinach. Set the lid askew on the pot for a few minutes to wilt the spinach and warm the peas, then serve. Garnish with grated parmesan, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.