One-Pot Tuscan Chicken with Instant Pot®

Step 1

In a small bowl, mix together the paprika, salt, and pepper, then season the chicken tenders on both sides. Set your Instant Pot to sauté mode and heat up the olive oil. Brown the chicken for about 2 minutes on each side, then take it out and set it aside. Add butter to the pot, then toss in the chopped onion and garlic. Cook, stirring occasionally, until they’re softened and fragrant, about 1 to 2 minutes. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom. Stir in the penne pasta, half-and-half, Italian seasoning, and a little extra salt and pepper. Nestle the chicken back into the pot, close the lid, and set it to cook on high pressure for 5 minutes. It will take about 10 to 15 minutes to come to pressure. When the timer goes off, carefully do a quick release of the pressure. Take the chicken out and cover it with foil to keep warm. Give the pasta a good stir to separate it, then add the cream cheese and stir until the sauce is smooth. Mix in the Parmesan, spinach, and sun-dried tomatoes. Chop the chicken into bite-sized pieces, add it back to the pot, and stir everything together. Finish by tossing in fresh basil right before serving.