Instant Pot Chicken, Spinach, and Artichoke Pasta
  • 1-1.5 lbs boneless skinless chicken breast cubed
  • 2 tbsp minced gralic
  • 1 tbsp olive oil
  • 2 cups chicken broth
  • 1 cup water
  • 12 oz penne pasta
  • 3/4 cup light cream
  • 6 oz pesto
  • 14 oz can quartered artichoke hearts in water drained and chopped
  • 1/2 cup shredded parmesan cheese
  • 1 cup baby spinach
  1. Heat oil on saute in your Instant Pot. When oil is hot add garlic and cook for 1 minute or so until it becomes browned. When garlic is cooked, add chicken breast. Season with salt and pepper. Cook chicken for 2-3 minutes (just until sides start to brown).
  2. Turn Instant Pot off and add pasta, broth, and water. Cook on manual high pressure for 3 minutes (if you are using a different kind of pasta just cook it for half the normal time on the box).
  3. When time is up preform a quick release.
  4. Turn your Instant Pot back onto saute and add pesto and artichokes. Cook for 1 minute or so until warm then add the cream and cheese.
  5. Cook for another minute or so then turn off the Instant Pot. Add spinach and stir together until wilted.
  6. Serve immediately and enjoy!