Cut the chicken in bite size pieces and season it with salt and pepper.

Set your Instant Pot to Sauté on high heat by pressing “sauté” button twice. Brown the chicken in two batches not to overcrowd the pot. You don’t need to cook it through, but just to get an outside color. Then scoop the chicken out of the pot.

Add minced garlic and cook it for a couple of minutes to release the fragrance.

Turn the Sauté option off and add chicken stock and heavy cream.

Add the chicken back to the pot together with the pasta penne and push everything down, so it is covered with the liquid.

Cover with a lid and cook on Manual high pressure for 7 minutes. Make sure that the venting knob is turned to “Sealing”!

When it is done, let the pot naturally release the pressure for 5 minutes. Then switch the knob to the venting position to release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

Mix the pasta and add chopped sun-dried tomatoes and spinach and stir it until the spinach wilts. Add grated Parmesan and mix well.