Instant Pot Tuscan Chicken Pasta
30 min6-8
A creamy one-pot Instant Pot pasta with browned chicken, mushrooms, sun-dried tomatoes and spinach in a Parmesan cream sauce.
| 4-6 (955g) chicken breasts or chicken thighs | Sauté More, heat pot until hot | Melt butter, brown chicken both sides | Layer chicken on pasta, seal lid | Pressure cook high 4-5 min, release | Remove chicken, discard skin, shred | Boil liquid, stir in cream & cheese | Return shredded chicken, season to taste | Garnish with Parmesan, serve | ||
| 2 tablespoons (28g) unsalted butter or olive oil | ||||||||||
| 8 (83g) cremini mushrooms, sliced | Set chicken aside, sauté mushrooms | Add garlic & Italian seasoning, sauté | Deglaze pot with stock | Add soy sauce, stock & pasta | ||||||
| 6 (23g) garlic cloves, minced | ||||||||||
| 1 tablespoon (3.6g) Italian seasonings | ||||||||||
| 1/2 cup (125ml) unsalted chicken stock (for deglazing) | ||||||||||
| 2 tablespoons (30ml) regular soy sauce | ||||||||||
| 2 1/2 cups (625ml) unsalted chicken stock | ||||||||||
| 1 pound (454g) penne pasta | ||||||||||
| 2 cups (80g) spinach, shredded in halves | ||||||||||
| 70-90 grams sun-dried tomatoes, halved | ||||||||||
| 1/2 cup (125ml) heavy cream | ||||||||||
| 1/4-1/2 cup (16-32g) freshly grated Parmesan cheese |
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