Ingredients
Scale
- 4 Tbsp butter, divided
- 4 ounces quartered mushrooms
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cup chicken broth
- 8 ounces penne pasta
- 1 cherry pepper, diced (or half a red bell pepper)
- 1 pound boneless skinless chicken thighs, cut into bite size pieces
- 1/2 cup half and half or cream
- 1 Tbsp cornstarch
- 1/2 cup shredded parmesan cheese
- 1 tsp balsamic vinegar
- 2 cups chopped spinach
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of the butter and let it melt. Add in the mushrooms and saute for 5 minutes. Stir in the salt, pepper, onion powder and garlic powder.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the penne and pimento. Top evenly with the chicken. Add in the remaining 2 Tbsp of butter.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the half and half. In a small bowl stir together 1 Tbsp cornstarch and 1 Tbsp cold water until smooth. Then turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Once thickened turn off Instant Pot. Stir in the parmesan, vinegar and spinach.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot