Ingredients
2
cups Progresso® chicken broth (from 32-oz carton)
1/4
teaspoon salt
1
package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces
8
oz uncooked penne pasta (about 2 1/2 cups)
1
package (8 oz) cream cheese, cut into cubes, softened
1
container (7 oz) refrigerated pesto sauce with basil
1/2
cup shredded Parmesan cheese (2 oz)
1
package (5 oz) fresh baby spinach leaves
Preparation
Spray 6-quart Instant Pot® insert with cooking spray. Mix broth and salt in insert.
Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Immediately stir mixture until pasta is completely separated. (Pasta will appear to be stuck together but will separate while stirring.) Stir in cream cheese, pesto and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand 10 minutes before serving.
