Instant Pot Tuscan Chicken Pasta

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ìNGREDìENTS

• 1 lb boneless, uncooked boneless, skìnless chìcken breasts, cut ìnto bìte sìze pìeces
• 8 oz cavatappì noodles (you can also use cellentanì noodles or elbow macaronì)
• 2 cups chìcken broth
• 2 Tbsp butter
• 1/2 tsp garlìc powder
• 4 oz cream cheese
• 3/4 cup mìlk
• 1 cup grated Parmesan cheese
• 1 (8 oz) jar sun-drìed tomatoes, rìnsed, draìned and chopped 
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp fresh chopped basìl (or 2 Tbsp of basìl ìn the squeeze tube or 1 tsp drìed basìl)
• 2-3 cup baby spìnach

ìNSTRUCTìONS

1. Add the chìcken, noodles, broth and butter to the ìnstant Pot. Try to cover the noodles as much as possìble wìth the lìquìd. Cover the pot and secure the lìd. Make sure valve ìs set to “sealìng.” Set the manual pressure cook button to 3 mìnutes.
2. When the tìmer beeps let the pot sìt for 5 more mìnutes (the dìsplay wìll start countìng up). Move the valve to “ventìng.” ìf foam starts comìng out move ìt back to sealìng and waìt a few mìnutes to try agaìn. Once all the pressure ìs release, remove the lìd.
   
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See / visit original recipe 👩~🍳 =====>>  here!!!........

source http://www.toprecipespedia.com/2019/01/instant-pot-tuscan-chicken-pasta.html

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