This Instant Pot Tuscan Chicken Pasta is creamy and delicious! Penne, chicken, sun-dried tomatoes and spinach in creamy Parmesan sauce come together in just 20 minutes.
Prep Time10 minutesmins
Cook Time5 minutesmins
coming to pressure9 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Tuscan chicken pasta, pressure cooker chicken pasta
Set the stainless steel insert in your Instant Pot. Press saute setting and wait 2 minutes.
Add oil to Instant Pot and heat up. Add onion and saute for 2 minutes.
Add garlic and chicken, sprinkle with salt, pepper, Italian seasoning and oregano. Stir and cook until chicken is almost done.
Press "cancel/off" button. Add ½ cup of water to Instant Pot and scrape any cooked on bits from the bottom of the pot. This will prevent the burn message.
Add remaining water and chicken stock. Stir everything together. Try to press the pasta down into liquid as best as possible.
Close the lid, set valve to sealing position (newer models do it on their own) and press manual setting. Set timer to 5 minutes. The IP will beep and then start coming to pressure.
Once the timer is done, press "cancel/off" button and wait for 2 to 3 minutes; then flip the valve to venting position to quickly release the pressure.
Carefully open the lid away from your face. Stir the pasta well.
Add spinach, sun-dried tomatoes and evaporated milk and stir well.
Mix half and half with cornstarch and add to pasta. Stir well.
Let pasta sit for about 5 minutes, then stir again, add Parmesan cheese and stir it in.
Serve.
Notes
To make this dish vegetarian, skip the chicken and use 2 cans of white beans (drained and rinsed).You can use any bite-size pasta you like.