Step 1

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.

Step 2

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.

Step 3

Cancel Sauté: Cancel out of the Sauté function.

Step 4

Add Stock & Deglaze: Add the chicken stock to the pot and deglaze the bottom of the pot to remove any stuck on bits.

Step 5

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.

Step 6

Add Pasta: Add the pasta to the pot and, using a large spoon or spatula, push the pasta down into the stock.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Add Spinach: Finally, mix in the spinach until wilted.

Step 11

Serve and enjoy!