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Instant Pot Creamy Garlic Parmesan Pasta with Chicken and Spinach

Instant Pot Garlic Parmesan Chicken Spinach and Pasta


  • 1 lb. Chicken breast, diced into 1” cubes
  • 2 Tablespoons Olive oil
  • 1 Small Onion, finely chopped
  • 23 Cloves Garlic, minced
  • 16 oz. Cavatappi pasta
  • 3 Cups Chicken broth
  • 3 Tbsp. Butter
  • 1 1/4 Cups Heavy cream
  • 2 oz. Cream cheese
  • 1 /3 Cup Freshly grated Parmesan cheese
  • 1 Cup Baby Spinach, roughly chopped


  • 3 teaspoons Italian seasoning
  • 2 teaspoons Paprika
  • 1 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Salt


  1. Combine the ingredients to make the seasoning in a large bowl or Ziploc bag.  Add the chicken and toss to coat. 
  2. Turn on the pressure cooker and press the SAUTE function. Adjust to high and add the oil.
  3. Sauté the onions until they begin to soften. 
  4. Add the chicken and sauté until brown.  Add the garlic.  
  5. Turn OFF the sauté function and deglaze the instant pot with 1/2 cup of the chicken stock.
  6. Add the remaining chicken stock and pasta.  Give it a good stir to make sure the noodles are separated. 
  7. Cover with the lid and lock it into position. Turn the vent to the SEALING position.
  8. Press the MANUAL button and set the time to 4 minutes. 
  9. Release the pressure when done.
  10. Stir in the butter, heavy cream, cream cheese and Parmesan cheese. 
  11. Stir to combine. 
  12. Add the spinach and allow it to wilt. 

 *Limited period offer.



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