This recipe for Instant Pot Chicken is quick and easy for a fast week night dinner. Bonus – it makes enough, that you can freeze the extras and have an even easier dinner another night.

I hope you enjoy this recipe for instant pot chicken. My family sure does.

Instant Pot Chicken

32 ounce carton low sodium chicken stock

½ cup oil packed sun dried tomato, drain extra oil off, then chop

1 ½ tbsp. Italian seasoning

3 garlic cloves, minced (I use a garlic press)

Kosher salt and pepper to taste

1 pound boneless chicken breast, in 1-inch cubes

12 ounce cooked gluten free penne, set aside

5 ounces fresh spinach

8 ounce dairy free cream cheese

1 cup dairy free Parmesan shreds

¼ cup fresh basil, chopped

• Place chicken and tomatoes in instant pot
• Pour in chicken stock
• Sprinkle Italian seasoning, salt and pepper over chicken
• Place lid on and seal vent
• Set pressure to high, cook 5 minutes
• When cooking is done, cancel cook time and quick release pressure
• Open lid, stir in dairy free cream cheese, dairy free parmesan and spinach
• Stir to combine
• Add in cooked gluten free pasta, stir again
• Let dish sit 5-10 minutes to thicken
• Remove from pot and serve
• Garnish with fresh chopped basil, additional dairy free Parmesan shreds or red pepper flakes

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