Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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 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.
  • 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.