Instant Pot Tuscan Chicken Pasta

1  lb.		boneless skinless chicken breasts
1  tablespoon		Olive Oil
2  teaspoons		paprika, smoked or regular
2  tablespoons		butter
1  cup		yellow onion, chopped
1  teaspoon		dried basil
1  teaspoon		garlic powder
1  teaspoon		Italian seasoning
4-1/4  cups		low sodium chicken broth
1  cup		milk
12  ounces		penne pasta (or farfalle)
6  ounces		cream cheese, softened and cut into small pieces
1-1/2  cups		freshly grated parmesan cheese
3  ounces		sun dried tomatoes, drained and chopped
4  ounces		baby spinach leaves
1  pinch		salt and freshly ground black pepper

Tip: For nutritional information on all the ingredients in Instant Pot Tuscan Chicken Pasta just click on each ingredient name. Then adjust the serving size for any Instant Pot Tuscan Chicken Pasta ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Turn Instant pot to saute.
Season chicken breasts on both sides with paprika, salt and pepper.
Add 1 tablespoon olive oil to the hot instant pot.
Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
Add butter and onion to the pot and sauté for 2 minutes.
Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
When the timer beeps, turn valve to quick release, to release the pressure.

Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil).
Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth.
Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste.
Chop chicken and return to pot.
Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.