Step 1

Chop the drained sun-dried tomatoes into strips. (Skip this step if your tomatoes are already sliced.)

Step 2

Cut the chicken breasts into small cubes.

Step 3

Set the Instant Pot to Sauté.

Step 4

When the display reads “HOT”, add reserved oil from sun-dried tomatoes.

Step 5

When the oil is hot, put cubed chicken and brown for couple minutes.

Step 6

Stir in basil paste, garlic paste, Italian seasoning and salt. Cook for another minute, stirring occasionally.

Step 7

Pour ½ cup of chicken stock and stir with a wooden spoon, scraping the bottom of the pan to deglaze.

Step 8

Add sun-dried tomatoes and remaining chicken stock. Mix everything.

Step 9

Add tortellini. Push down the pasta without stirring. (It's ok if they are not completely covered.)

Step 10

Close the lid and make sure the valve is set to “sealing”.

Step 11

Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 9 minutes for my IP to come to pressure.)

Step 12

Do quick release by carefully turning the valve to venting. And carefully open the lid.

Step 13

Add heavy cream, parmesan cheese and spinach, if using. Cover and let sit for a minute. (NOTE: It'll appear a bit soupy, but the sauce will get absorbed in pasta and thicken as you stir.)

Step 14

Mix well and serve.