I’ve found myself using my Instant Pot more than ever in the past few weeks. Learn how to get the most out of your instant pot! I especially love it for meals where you can throw all of the raw ingredients together, push one button, and BAM, it’s ready in 15 minutes–Like these chicken taco bowls, or instant pot spaghetti. The key is to cook everything well, without ending up with undercooked or overcooked noodles, or chicken. One thing I really love about this tuscan chicken pasta dinner is how flavorful it is. The chicken is seasoned, and browned before you add everything else, and the onions are sauteed also, to give everything more depth of flavor. Instead of water, we’re cooking the pasta with chicken broth, and I’ve added milk and spices to make it creamier and extra flavorful. I hope you all love the end result as much as I do! Start by seasoning your chicken with salt and pepper and paprika. Turn your Instant Pot to saute, and brown the chicken on both sides. Remove it to a plate. Add butter and chopped onion to the pot to saute.
Add the chicken broth, seasonings, milk, pasta and chicken to the pan. Cook on high pressure for 5 minutes. When the timer beeps, quick release the pressure and open the lid. Remove the chicken to a plate, tent it with foil and allow it to rest.
Add the cream cheese to the instant pot and gently stir it in until melted and smooth. Stir in the fresh parmesan cheese, spinach and sun-dried tomatoes. Chop the chicken and add it as well.
Give everything a little stir. Can you already smell the goodness? YUM! Perfect creaminess, and tons of flavor. And now you’re ready to enjoy! Add a little extra garnish of parmesan cheese, cracked pepper and a some crushed red pepper flakes, if you’re into that kinda thing 🙂 .
Instant Pot Pasta with Meatballs Instant Pot Meatloaf Instant Pot Chicken Taco Bowls
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