Ingredients

The following ingredients have 4 Servings
  • Instant Pot Pressure Cooker
  • 4 Large Chicken Breasts (diced)
  • 500 g Pasta
  • 100 ml White Wine
  • 500 ml Chicken Stock
  • 150 ml Greek Yoghurt
  • 200 g Cherry Tomatoes (halved)
  • 150 g Soft Cheese
  • 150 g Grated Parmesan Cheese
  • 2 Tbsp Italian Seasoning
  • 1 Small Red Onion
  • 1 Tbsp Olive Oil
  • 7 Medium Garlic Cloves
  • 2 Handfuls Fresh Spinach
  • 1 Handful Fresh Basil (thinly shredded)
  • Salt & Pepper

Instruction

  • Start by peeling and thinly slicing the red onion and the garlic. Place it into the Instant Pot along with your olive oil and sauté for approximately 3 minutes while the onions soften.
  • Secondly, deglaze the Instant Pot with the white wine and the chicken stock. Then cancel the sauté.
  • Thirdly, add the chicken breasts, pasta, seasonings and mix well.
  • Place the lid on the Instant Pot, set the valve to sealing and cook for 6 minutes on manual pressure.
  • Use QPR (quick pressure release) when it is done and give it a good stir.
  • Add in the rest of the ingredients and place it on sauté and allow to cook for a further 3 minutes or until you have a creamy Tuscan chicken pasta.