This comforting Instant Pot® pasta dish serves two. If you are low carb, just remove the pasta and serve on top of spaghetti squash or mashed cauliflower to lighten up your carb count.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.

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  • Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.

  • Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

Nutrition Facts

665 calories; protein 34.8g; carbohydrates 20.4g; fat 50.2g; cholesterol 172mg; sodium 1493.8mg. Full Nutrition
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