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Set to Sauté: Set the Instant Pot to 'Sauté', use the 'Adjust' button to set the heat level to 'More', and allow the pot to heat up.
Cook the Chicken: As soon as the digital display reads 'Hot', add reserved oil from the sun-dried tomatoes to the pot. Allow the oil to heat up for a few minutes and then add the chicken and cook until cooked white on the outside. About 5 minutes.
Cancel Sauté: Cancel out of the Sauté function.
Add Stock & Deglaze: Add the chicken stock to the pot and deglaze the bottom of the pot to remove any stuck on bits.
Add Tomatoes & Spices: Add the sun-dried tomatoes and spices (Italian seasoning, onion powder, salt, garlic powder, red pepper flakes, and pepper) to the pot and give everything a good stir.
Add Pasta: Add the pasta to the pot and, using a large spoon or spatula, push the pasta down into the stock.
4-Minute Cook Time: Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 4 minutes.
2-Minute NPR: Once the cooking time has completed, allow for a 2 minute NPR (natural pressure release). Release any remaining pressure after the 2-minute NPR has completed.
Add Cream Cheese & Parmesan: Open the pot and mix the chicken and pasta well. Next, add the cream cheese and parmesan cheese and mix it into the pasta until melted.
Add Spinach: Finally, mix in the spinach until wilted.
Serve and enjoy!