Ingredients:
1 box short pasta of choice (uncooked)
4 cups chicken broth
15 oz can of tomato sauce
1 small jar artichokes, chopped a bit
Half a small onion, chopped
1 garlic clove
4 oz cream cheese
1 teaspoon salt
1 teaspoon Italian seasoning
Pepper to taste
Cooked and chopped chicken- I used about 3 cups of rotisserie chicken
Directions:
Turn on the saute function for the Instant Pot and add about a tablespoon olive oil. Add the onion and saute for 3-5 minutes. Add the garlic and then turn the IP off.
Add the uncooked pasta, broth, and seasoning. Stir and pat down the pasta so everything is covered or nearly covered with the broth.
Add the tomato sauce (DO NOT STIR) and the artichokes. Again, do not stir! You want the tomato sauce to stay at the top so it doesn't burn.
Lock and seal the Instant Pot, set on high pressure for 4 minutes. When the timer goes off, release the pressure right away.
Carefully remove the lid, stir in the chicken and cream cheese until everything is well combined.
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