Instant Pot Instructions

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions. Saute for 3 minutes. Stir in the tomato paste, pepper, garlic powder, thyme and salt and saute for 1 minute.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in the bay leaf, chicken, pesto and bring to a simmer. Then add in the ditalini. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 1 minute. When time is up let pot sit for 3-5 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
5. Ladle a cup of hot broth into the cream to temper it. Stir it into the pot. Stir in the spinach and vinegar. 
6. Take the Instant Pot liner out of the pot and then stir in the parmesan (this helps the parmesan not stick to the bottom)
7. Ladle into bowls and serve. Top with extra parmesan if you’d like.

Slow Cooker Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onions and sauté for 3–4 minutes. Stir in the tomato paste, black pepper, garlic powder, thyme and salt and cook for another minute. Transfer the mixture to the slow cooker.
2. Add the chicken broth, bay leaf, cooked chicken and sun-dried tomato pesto. Stir well.
3. Cover and cook on LOW for 3–4 hours or HIGH for 1–2 hours.
4. Turn the slow cooker to HIGH and stir in the dry ditalini pasta during the last 20–30 minutes of cooking, or until tender.
5. Remove the bay leaf. Ladle about 1 cup of hot broth into the heavy cream, whisking to temper it, then stir the mixture into the slow cooker.
6. Stir in the spinach, balsamic vinegar and Parmesan cheese. Cover and cook for another 5–10 minutes, until the spinach is wilted and everything is heated through.
7. Serve with additional Parmesan cheese if desired.