A healthy dinner idea that can be made in the Instant Pot. Made with whole wheat pasta, chicken breast, Greek yogurt, fresh spinach, and sun-dried tomatoes.
Turn the Instant Pot onto sauté and spray light;y with cooking spray. Drain the oils from the sun-dried tomatoes. When your IP reads HOT add in the sun-dried tomatoes, garlic, and Italian seasoning. Cook for 30 seconds or until fragrant.
Add into the inner pot the cubed chicken breast, sauté for 2-3 minutes or until chicken is brown on all sides. Making sure to stir often.
With the Instant Pot stil on sauté pour in ½ cup of the chicken broth. Bring this is a boil to help loosen anything that may be stuck on the bottom of the inner pot. Turn the sauté button off when the inner pot is deglazed.
Pour in the remaining chicken broth. Add the pasta into the inner pot pressing the pasta down to make sure it's all covered with the broth. Do not stir.
Place lid on IP and close the pressure valve to sealing. Press high-pressure cook and adjust cooking time for 4 minutes.
In a mixing bowl combine the cottage cheese and Greek yogurt together until combined, set aside.
Once the cooking time is up on the IP do a quick release. Remove the lid from the IP and drain any extra liquid there might be.
While the noodles and chicken are still warm add in the spinach. Stir together the ingredients until the spinach is wilted.
Stir in the cottage cheese and yogurt mixture along with the shredded parmesan cheese. Serve and enjoy.
If using oil-packed sun-dried tomatoes make sure to drain the oil from the tomatoes before adding them into the inner pot.
I have made this recipe in both my 6-quart and 8-quart Instant Pot.
Cooking time may vary depending on IP. The amount of time it takes for your Instant Pot to come to pressure may vary. My 8-quart comes to pressure faster than my 6-quart.
Nutrition information is a rough estimate and may vary depending on the ingredients used.