2 cups chicken breasts, boneless/skinless, diced

2 cups ditalini pasta (or elbows)

2 cups chicken broth

2 tbsp butter

8 oz cream cheese

1/2 cup milk

1/2 cup Parmesan cheese, grated

4 oz sun dried tomatoes, drained and chopped

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1 Tablespoon dried basil

2 cups fresh spinach

In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
Place lid securely on and move the knob to sealing.
Set on manual, (or pressure cook) for 3 minutes.
Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
Remove lid and stir the noodles and chicken.
Turn of