Cooking Time: 6 Minutes


32 ounces chicken stock

1 jar oil-packed sun-dried tomatoes, drained

2 teaspoons Italian seasoning

3 garlic cloves, minced

1 pound chicken breast, cubed

1 box penne pasta

4 cups spinach

1 package cream cheese, cubed

1 cup shredded Parmesan cheese

Kosher salt

Freshly ground black pepper


1- Place the chicken stock, sun-dried tomatoes, Italian seasoning, garlic, chicken breast, and pasta and stir. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

2- Select PRESSURE and set to HI. Set time to 6 minutes. Select START/STOP to begin.

3- When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

4- Add the spinach and stir, allowing it to wilt with the residual heat. Add the cream cheese, Parmesan cheese, salt and pepper and stir until melted. Serve.


InfoCalories: 429

Total Fat: 21g

Sodium: 567mg

Carbohydrates: 32g

Protein: 29g.