Set your pressure cooker to sauté and add a little oil, fry your chicken pieces until browned (you may need to do this in batches or I fry on the hob instead!)

Once the chicken is browned stop the sauté setting and add your stock, garlic, seasoning and pasta to the pot. You want the pasta and chicken submerged in stock, add a little extra if needed. Secure the lid, close your pressure valve and select the manual high pressure setting. Set timer for 5 minutes and start.

Once the timer is done, stop the machine and use the quick release on the valve (watch for the steam!!). Open the post and give it all a good stir to break up the pasta and check it is cooked.

Add your spinach and cream cheese to the pot, stirring it well to combine and the spinach will start to wilt. Add the mozzerella and stir again to combine. Add salt and pepper to taste if needed

Allow the dish to stand for 5-10 and the sauce will thicken nicely!

Serve with a sprinkling of Parmesan and a side of garlic bread

Enjoy!