Cooking Thursday

I tried another new recipe this week that was a good one!  This one is for the instant pot.  It's all done in that one pot so there isn't much clean up and it went together quite quickly.
And it was so good!  Bob is not a fan of spinach but he really liked this too.  If you have an instant pot, try it out!

Instant Pot Tuscan Chicken Pasta
2 tbsp Olive Oil (+ 2 tbsp)
2-3 Boneless Chicken Thighs or breasts
1/2 cup Onion
2 tsp Garlic (chopped)
1 Red Bell Pepper (diced)
3 ounces Sun Dried Tomatoes (chopped)
1 tsp Dried Oregano
1 tsp Dried Rosemary
2 cups Chicken Broth
8 ounces Penne Pasta
1 cup Fresh Cream
1/2 cup Parmesan Cheese (shredded, plus extra for garnish)
3 cups Spinach (chopped)
Salt (to taste)
Pepper (to taste)

Press saute mode of Instant pot.
Add 2 tbsp olive oil.
Once the oil is hot, add chicken and cook them for 5 minutes on each side.
Remove the chicken from the pot and cut them into thin slices.
Add another 2 tbsp olive oil in the pot.
Add onion and garlic and sauce for 3-4 minutes.
Add red bell pepper, sundried tomatoes, oregano, rosemary and chicken.
Add pasta and chicken broth and mix well.
Cover the lid of the pot.
Press cancel and again press pressure cook.
Set the timer to 5 minutes.
Instant Pot will take some time to build the pressure.
Once the timer goes off, let the pressure release naturally for 15 minutes.
Then release the remaining pressure manually and open the lid of the pot.
Add fresh cream, parmesan cheese, spinach, salt and pepper and mix well.
Press saute and cook for another 5 minutes.
Serve hot.