Instant Pot Tuscan Chicken Pasta Recipes

Steps:

• Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper.
• Return chicken tenders back to the pot; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.

Steps:

• Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, tomatoes, Italian seasoning, salt and pepper flakes in insert.
• Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in spinach, cream cheese and Parmesan cheese until cheeses melt. Let stand 5 minutes.

Steps:

• Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.
• Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.
• Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.