InstantPot Spinach Artichoke Pasta

 If you like spinach artichoke dip, then you will love this!

Servings - 3? 

Ingredients

• 1 1/2 cups artichoke hearts (drained & chopped)1 1/2 cups artichoke hearts (drained & chopped)
• 1/2 large onion1/2 large onion
• 1/4 teaspoon salt1/4 teaspoon salt *skip this - the cheese makes it salty enough
• 1/4 teaspoon pepper1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)1/4 teaspoon red pepper flakes (optional)
• 1 lb boneless skinless chicken thighs (cut into 3/4 inch pieces)1 lb boneless skinless chicken thighs (cut into 3/4 inch pieces) *I used chicken breasts
• 2 cups stock or water2 cups stock or water
• 2 cups penne (6.5 oz; see note *)2 cups penne (6.5 oz; see note *)
• 1 ½ cups shredded cheese1 ½ cups shredded cheese
• 4 large handfulls spinach4 large handfulls spinach *I used more

Instructions

• In the instantpot, combine artichoke hearts, onion, salt, pepper, red pepper flakes, chicken, stock and pasta. Stir to combine.
• Pressure cook on high for half of the cook time on the pasta box + 1-2 minutes.
• Release pressure immediately then stir in the cheese and spinach.
• Enjoy!

Types of pasta shapes that work:

• penne
• rotini
• macaroni
• bow tie
• shells

I didn't try this, but she suggests:

Freezer packs

• To assemble ahead and freeze, combine artichoke hearts, onion, salt, pepper, red pepper flakes, chicken and stock in a sturdy freezer bag, 8 cup meal prep container or 1/2 gallon reusable Stasher bag.
• Squeeze air out if possible and freeze for up to 3 months.
• Thaw completely, then add to a pot with pasta and cook as directed above.

Reheat meals

Alternatively, you can cook this recipe ahead, portion leftovers out into meal prep containers, and store in the fridge or freezer for easy reheat meals.

• store in the fridge for up to 4 days
• freeze for up to 3 months

Recipe originally from: https://sweetpeasandsaffron.com/one-pot-spinach-artichoke-pasta/