Instant Pot Creamy Tuscan Chicken Pasta

The first time I made pasta in an pressure cooker I was so skeptical about the process. I thought the pasta would turn out bloated and over cooked, but I was surprised at how perfectly al dente it was. I also liked how I could just walk away for a few minutes, that there wasn't a bunch of steam in my kitchen, and I didn't have to drain the pasta. All pluses in my opinion. This recipe combines the perfect shape of pasta to absorb and hold all of the creamy cheese sauce and Italian herbs that make this dish so wonderful. The chunks of rotisserie chicken, hearty spinach, and the sweet-tart flavor from the sun-dried tomatoes add bursts of wholesome flavor. Julienned basil garnished on top adds a fresh flavor to each creamy bite! Have I made you hungry yet?!! I think I'll make this again tonight! It's so good and simple to make!

To julienne the fresh basil, stack the leaves on top of each other and roll together starting from the side of the leaves. Slice crosswise into thin strips.

HOW TO MAKE INSTANT POT CREAMY TUSCAN CHICKEN PASTAAdd to the Instant Pot (pressure cooker), chicken stock, sun-dried tomatoes, Italian Seasoning Blend, 1 tsp salt, and ¼ tsp black pepper.Stir in the uncooked pasta, making sure all ingredients are submerged in the chicken stock.

Secure and lock the lid.Set the pressure valve to SEALING position.Select MANUAL at HIGH PRESSURE and set time for 5 minutes. When the cook time is completed, select CANCEL and use QUICK RELEASE valve to release the pressure.(CAUTION: Be careful when moving the valve to venting. The steam can burn your hand or face).Unlock and open the lid carefully.

Stir in the cream cheese, parmesan, and baby spinach until well blended. Add the cubed chicken and ¼ cup fresh basil. Let the pasta sit for 5 minutes to thicken. Serve with the remaining basil for garnish.