Creamy Instant Pot Tuscan Chicken Pasta

This Creamy Tuscan Chicken Pasta is a perfect one-pot, easy weeknight meal!

Course Dinner, Lunch

Cuisine American, Italian, Western

Prep Time 2

Cook Time 4

Total Time 6

Servings

Calories 954kcal

Pour stock into the Instant Pot insert, then add the rest of the ingredients up to the sea salt flakes.
Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 4 mins.
Cook till done, then allow for a natural pressure release (NPR) of 5 mins before performing a quick release to let out remaining steam.
Open lid and change to sauté mode, stir in the cream cheese and Parmesan till melted.
Switch of the heat, add the baby spinach and allow it to wilt before serving.

When you first open there will be a bit more liquid, but if you mix and it let stand for a bit, the liquid will be absorbed.
And if you like your pasta with lots of sauce, add an extra half to one cup of stock or cream.
Feel free to double the ingredients (depending on the size of your Instant Pot) in this recipe to feed a crowd without having to adjust the cook time at all!
You can sprinkle in even more Parmesan cheese, or add some grated mozzarella for extra cheesy goodness.
Add cooked bacon for some extra meatiness. YUM.
No penne on hand? You can swap in the pasta of your choice (eg, fusilli, rigatoni, shell pasta).
Store any leftovers in airtight containers inside the fridge for 3 days.