Instant Pot Creamy Chicken with Sun Dried Tomatoes

I have really enjoyed adapting recipes to my new pressure cooker. (If you don’t have one you can order the Pampered Chef quick cooker here) When you can go from frozen chicken to serving dinner in about 30 minutes it’s hard not to like. This recipe uses minimal ingredients that you hopefully already have around the house. A great option when you don’t have a lot of time, and it tastes like you spent hours making it.

Ingredients

  • 1-2 Lbs of chicken breast or chicken cutlets. Frozen or thawed.
  • 1 Cup of chicken broth or stock (you can use instant bouillon)
  • 1 Tbsp Italian spice blend
  • 1 tsp of salt
  • 1/4 tsp of ground pepper
  • 1 Tbsp fresh minced garlic or 1 Tsp garlic powder
  • 8 oz jar of sun dried tomatoes, drained of the oil and julienned (cut into strips). I bought a jar that was already cut so it saved a step.
  • 12 oz box of Farfalle (bow tie) pasta. Feel free to substitute any small shape of pasta. Penne would work well.
  • 4-5 Cups of water
  • 10 oz package of frozen spinach, thawed with water squeezed out. You can thaw it in the microwave to save some time.
  • 1/2 cup of fresh grated Parmesan cheese, or 1/4 cup of the pre-grated stuff in a jar.
  • 1/2 cup of cream or half & half. You could use milk but you will need to add about 4 Tbsp of butter along with the milk.

Directions

  1. Put the frozen chicken in the bottom of the pot in one layer.
  2. Add the chicken broth, tomatoes, Italian spice blend, garlic, salt and pepper.
  3. Seal the pot and set to cook for 10 minutes on high pressure. I used the meat pre-set. Allow the pot to depressurize for 10 minutes then use the quick release for any remaining pressure and open the pot.
  4. Use two forks to pull the chicken into bite sizes pieces.
  1. Add the whole box of pasta and the spinach to the pot (squeeze the excess water out of the spinach, you don’t want green broth!). Give everything a good stir.
  2. Add just enough water so that it covers the pasta, 4-5 cups should do it.
  3. Close and seal the lid, cook for 5 minutes under high pressure. Use the rice or pasta setting.
  4. When the timer goes off use the quick release to relieve the pressure and open the pot.
  5. Add the Parmesan cheese and cream then give it a good stir.

That’s it, you’re done! Put it in a large bowl for serving. Enjoy with some garlic bread and a quick salad. If you want to be extra fancy grate a little extra Parmesan cheese on top and/or top with some fresh ground pepper.

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