Cooking meals in my Instant Pot is something I love to do. I still get a tiny bit nervous when trying a new Instant pot recipe and have had several fails or things I would do differently the next time I make it. But this Tuscan Chicken Pasta was super easy to make and it turned out great!
When I took these pictures it was the middle of winter so it gets dark around 4 pm and our lighting is terrible. Obviously.
- 3 cup chicken broth (I typically use low sodium)
- 1/2 cup tomatoes sun-dried without oil or grape tomatoes, halved
- 1/2 tbsp Italian seasoning
- 1 tbsp minced garlic
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat pasta
- 2 cups spinach
- 3/4 cup plain Greek yogurt
- 3/4 cup cottage cheese
- 2/3 cup parmesan
- 1 tsp dried
- 1/4 tsp pepper
- Use sauté mode on your Instant Pot and add sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Sauté for about 30-45 seconds.
- Add the chicken and then brown for 1-2 minutes, stirring to keep the chicken from sticking.
- Next, add the pasta and chicken broth to the pot. Stir to make sure pasta is covered.
- Put on the lib and turn the pressure valve to sealing. Use the manual setting and cook on high pressure for 4 minutes. When the time is up quick release
- While the pasta is cooking, blend together the cottage cheese and Greek yogurt to make a cream sauce. Set it aside until ready to use.
- Remove the Instant Pot lid and stir the noodles and pasta. While the pasta is still hot, add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
- Pour the blended cream sauce over the pasta. Stir it until all the pasta is covered in sauce. Serve immediately.
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