½ cup Parmesan cheese, freshly grated, plus more as needed
½ cup half and half
1 cup spinach, chopped
10 sun-dried tomatoes, chopped
Instructions
Set the Instant Pot to Sauté on High. Once hot, add a drizzle of avocado oil to coat the bottom of the pan. Toss in the thinly sliced chicken breast. Sprinkle in the salt and 1 teaspoon of pepper, add the minced garlic cloves, and stir all together, cooking for 2-3 minutes.
Pour in chicken broth, pasta, paprika, remaining black pepper, and Italian seasoning.
Close and lock the lid. Pressure Cook on High for 4 minutes, making sure the pressure release valve is set to Sealing.
When the cooking time has finished, carefully turn the pressure release valve to Venting to release the pressure.
Unlock the lid and give everything a good stir. Add the grated Parmesan cheese and stir until well combined.
Add the half and half, spinach and chopped sun dried tomatoes.
Set the Instant Pot to Sauté on Low and stir until everything is combined and the sauce becomes a bit thicker.