This Instant Pot chicken pasta is a dump and go recipe that will for sure enter your weekly dinner rotation. It's easy, delicious, and ready in just 25 minutes.
1lbBoneless/skinless chicken breasts, cut into 1"cubes(500g)
8oz.Cream cheese(230g)
1cupSun-dried tomatoes(julienne cut)
1tablespoonItalian seasoning
1½teaspoonMinced garlic
1teaspoonSalt
½cupParmesan cheese
Instructions
Add all ingredients, except parmesan cheese, into the inner pan, cutting the cream cheese into smaller chunks.
Stir everything, close the lid, and turn the valve to sealing position. (If you have the new model, it seals automatically).
Press "manual" or "pressure cook" (depending on your model) and set it to high pressure for 3 minutes.
When time is up manually release the pressure, by turning the valve to "venting" position.
Once all the pressure has been released, open the lid and mix everything well. Add Parmesan cheese and give it a final stir.
Enjoy!
Notes
If time is not a problem for you, you can sauté the garlic in olive oil first, before adding the other ingredients. This will develop even more flavor.*The time stated for building up pressure is for a 8qt Instant Pot. If you have a 6qt it'll be even faster.