Saute chicken until lightly brown, about 5-6 minutes, do not cook fully.
After chicken has partially browned add spinach and artichokes and stir.
Add pasta, do not stir.
Add chicken broth.
Press down pasta, do not stir.
Add pressure cooking lid and move valve to seal position.
Pressure cook on high for 3 minutes.
Once timer beeps, natural release pressure for 3 minutes then quick release all pressure. If liquid starts to come out of the valve, close valve and continue to natural release for a couple of extra minutes.
Open the lid.
Stir (do not panic if there is too much liquid. Additional liquid will evaporate when you add additional ingredients).
Add in mayonnaise, sour cream and cream cheese.
Stir until all ingredients are evenly combined.
Add in mozzarella, parmesan and pepper jack cheese.
Stir until well combined
Serve and enjoy!
If liquid starts to come out when you release the pressure, don't panic. It happened to me and I simply closed the valve and let some of the additional pressure naturally release on it's own.
I recommend using fresh spinach but you can use frozen as well. However, since frozen spinach has quite a bit of liquid in it, you will need to drain the spinach very well before adding to the recipe.
If you want to add an extra little kick of spice to the Instant Pot Chicken, Spinach and Artichoke Pasta, add additional pepper jack cheese or substitute it for either the parmesan or the mozzarella cheese. My vote would be to just add more instead of substituting, but that's my own preference. I just LOVE cheese!