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Overhead shot of Tuscan chicken pasta in the Instant Pot.

Instant Pot Tuscan Chicken Pasta Recipe

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.
Course Main Course
Cuisine American
Keyword Instant Pot Tuscan chicken pasta, pressure cooker chicken pasta
Prep Time 10 minutes
Cook Time 5 minutes
coming to pressure 9 minutes
Total Time 15 minutes
Servings 4 servings
Calories 807 kcal
Author Anna


  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 teaspoons minced garlic
  • 1.5 lbs boneless skinless chicken breast cut into bite size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dried oregano
  • 12 oz penne pasta
  • 1 cup chicken stock
  • 1.5 cups water
  • 2 cups fresh spinach
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup evaporated milk
  • 1/2 cup half and half or whole milk
  • 1.5 tablespoons cornstarch
  • 1/2 cup grated Parmesan cheese


  1. Set the stainless steel insert in your Instant Pot. Press saute setting and wait 2 minutes.
  2. Add oil to Instant Pot and heat up. Add onion and saute for 2 minutes.
  3. Add garlic and chicken, sprinkle with salt, pepper, Italian seasoning and oregano. Stir and cook until chicken is almost done.
  4. Press "cancel/off" button. Add 1/2 cup of water to Instant Pot and scrape any cooked on bits from the bottom of the pot. This will prevent the burn message.
  5. Add remaining water and chicken stock. Stir everything together. Try to press the pasta down into liquid as best as possible.
  6. 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.
  7. 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.
  8. Carefully open the lid away from your face. Stir the pasta well.
  9. Add spinach, sun-dried tomatoes and evaporated milk and stir well.

  10. Mix half and half with cornstarch and add to pasta. Stir well.
  11. Let pasta sit for about 5 minutes, then stir again, add Parmesan cheese and stir it in.
  12. Serve.

Recipe 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.

Nutrition Facts
Instant Pot Tuscan Chicken Pasta Recipe
Amount Per Serving
Calories 807 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 151mg50%
Sodium 902mg39%
Potassium 1725mg49%
Carbohydrates 88g29%
Fiber 5g21%
Sugar 16g18%
Protein 61g122%
Vitamin A 1945IU39%
Vitamin C 15.7mg19%
Calcium 414mg41%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.