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Add the butter, chicken, broth, soy sauce, sun dried tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper to the pot. Stir.
Add the cubes of cream cheese in a layer.
Pour in the pasta in an even layer and gently push it down into the liquid. Pour the heavy cream over the top.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes (this time may vary for the type of pasta you use. I used cavatappi/corkscrew). High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle is finished, Let the pot sit undisturbed for 3 minutes (this settles down the foam a bit). Then turn the steam release knob to the Venting position to Quick Release the pressure/steam. If the sauce starts to come out of the vent, close the vent and release the pressure in shorter bursts until you are able to open it fully with no sauce coming out.
When the pin in the lid drops down, open the lid and stir the pasta well to incorporate the cream cheese.
Add the parmesan and the spinach. Stir very well.
Add the remaining 1/2 cup of heavy cream and the basil and stir in.