Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Olive Oil (+ 2 tbsp)
  • 2-3 Boneless Chicken Thighs
  • 1/2 cup Onion
  • 2 tsp Garlic (chopped)
  • 1 Red Bell Pepper (diced)
  • 250 g Sun Dried Tomatoes (chopped)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Rosemary
  • 2 cups Chicken Broth
  • 250 g Penne Pasta
  • 1 cup Fresh Cream
  • 1/2 cup Parmesan Cheese (shredded)
  • 150 g Spinach (chopped)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tsp Red Chilli Flakes

Instruction

  • Press SAUTE mode of Instant pot.
  • Add 2 tbsp olive oil.
  • Once the oil is hot, add chicken thighs and cook them for 5 minutes on each side.
  • Remove the chicken from the pot and cut them into thin slices.
  • Add another 2 tbsp olive oil in the pot.
  • Add onion and garlic and sauce for 3-4 minutes.
  • Add red bell pepper, sundries tomatoes, oregano, rosemary and shredded chicken.
  • Add pasta and chicken broth and mix well.
  • Cover the lid of the pot.
  • Press CANCEL and again press pressure cook.
  • Set the timer to 5 minutes.
  • Instant Pot will take sometime to build the pressure.
  • Once the timer goes off, let the pressure relate for 15 minutes.
  • Release the remaining pressure manually and open the lid of the pot.
  • Add fresh cream, parmesan cheese, spinach, salt, pepper and chilli flakes and mix well.
  • Press SAUTE and cook for another 5 minutes.
  • Serve hot.