Sauté the aromatics

• Set the Instant Pot to high sauté mode.
• Add the oil and butter and let the butter melt down.
• Add the diced onion and sauté until nice and golden brown.

Add garlic

• Add the crushed garlic and sauté until fragrant.

Cook the chicken with the seasonings

• Add the cubed chicken and all of the seasonings: onion powder, garlic powder, Italian seasoning, oregano, mild red chili powder, salt, crushed red pepper flakes and sazon.
• Stir and cook until the chicken is coated and starting to cook through.

Add tomato paste and sundried tomatoes

• Add the tomato paste and sauté it down until it no longer smells raw, for a couple of minutes.
• Add the sundried tomatoes, which are essential to this dish.

Add pasta and stock

• Add the box of pasta and mix everything up.
• Pour in the unsalted chicken stock (or water).
• Add a little bit more salt.
• Make sure all of the pasta is under the liquid.

Pressure cook

• Add the lid and pressure cook on high for 4 minutes.
• Release the pressure.

Finish with spinach, cream and Parmesan

• Add the spinach and let it melt with the residual heat of the pot.
• Add the grated Parmesan cheese and the heavy cream.
• Mix it all up.

Garnish and serve

• Add some chopped parsley to garnish at the end.
• Serve and enjoy.