Instant Pot Tuscan Chicken Pasta Recipe (Freezer Meal)

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• 2 each boneless, skinless chicken breasts (cooked and diced)
  Ingredient note

  Source: 2 boneless, skinless chicken breasts (cooked and diced)
• 2 cups ditalini pasta (or elbows)
  Ingredient note

  Source: 2 cups ditalini pasta (or elbows)
• 2 cups chicken broth
  Ingredient note

  Source: 2 cups chicken broth
• 2 Tablespoon butter
  Ingredient note

  Source: 2 Tablespoon butter
• 8 ounces cream cheese (1 package)
  Ingredient note

  Source: 8 ounces cream cheese (1 package)
• ½ cup milk
  Ingredient note

  Source: ½ cup milk
• ½ cup Parmesan cheese
  Ingredient note

  Source: ½ cup Parmesan cheese
• 4 ounces sun dried tomatoes (drained and chopped)
  Ingredient note

  Source: 4 ounces sun dried tomatoes (drained and chopped)
• ½ teaspoon garlic salt
  Ingredient note

  Source: ½ teaspoon garlic salt
• ½ teaspoon black pepper
  Ingredient note

  Source: ½ teaspoon black pepper
• 1 Tablespoon dried basil
  Ingredient note

  Source: 1 Tablespoon dried basil
• 2 cups fresh spinach leaves
  Ingredient note

  Source: 2 cups fresh spinach leaves

1. In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
2. Place lid securely on and move the knob to sealing.
3. Set on manual, (or pressure cook) for 3 minutes.
4. Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
5. Remove lid and stir the noodles and chicken.
6. Turn off manual button and push the saute button
7. Stir in the cream cheese, milk, garlic salt, black pepper, basil, and Parmesan cheese.
8. Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
9. Serve hot with your favorite salad and breadsticks!