• Preheat Pressure Cooker: Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function. Wait until the indicator says HOT.
• Season one side of chicken breasts with salt and pepper. Add olive oil in the inner pot. Place chicken breasts in the pot (seasoned side down) and season the other side with salt and pepper. Brown each side for about 90 seconds. Set aside chicken breast. Add minced garlic cloves and sauté until fragrant, about a minute. Pour sauteed minced garlic into a stainless steel bowl.
• Pour ½ cup (125ml) unsalted chicken stock in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot and mix them into the stock mixture.
• Add 500g Penne pasta and chicken breasts in the Instant Pot. Pour in the remaining chicken stock. Try to submerge all the Penne pasta in the chicken stock. Layer the stainless steel bowl with Alfredo sauce ingredients (except the cheese and seasoning) on the pasta in the Instant Pot. Close lid and pressure cook at High Pressure for 4 minutes + 4 minutes Quick Release. Release the remaining pressure. Open the lid carefully.

Alfredo Sauce

• Remove stainless steel bowl and chicken breasts from the Instant Pot. Melt 32g finely grated Parmigiano-Reggiano cheese into the Alfredo sauce ⅓ at a time while mixing with a fork. Taste & season with salt (about 3 pinches) and pepper.
• Heat up the Instant Pot by pressing Cancel button, then Sauté button. Mix baby spinach and ¾ of the Alfredo sauce with the cooked Penne pasta. Taste and season with salt and pepper.

To Serve

• Cut chicken breasts into slices and add chicken slices on top of the serving plate of pasta. Then, drizzle the remaining Alfredo sauce onto the chicken spinach pasta. Garnish with more Parmigiano-Reggiano cheese if desired.
• Serve