Creamy Garlic Chicken Linguine for the Instant Pot or Pressure Cooker

Step 1: Cook the linguine noodles according to the package instructions. Drain and set aside.

Step 2: Turn on the Instant Pot and select the "Sauté" function. Add olive oil and butter (if using) to the pot and allow them to melt and heat up.

Step 3: Add minced garlic to the Instant Pot and sauté for about 1 minute until fragrant.

Step 4: Add the diced Roma tomatoes to the Instant Pot and sauté for an additional 2 minutes until softened.

Step 5: Season the chicken breast strips with garlic powder, Italian seasoning, salt, and black pepper.

Step 6: Push the tomatoes and garlic to the side of the pot and add the seasoned chicken breast strips. Sauté for about 3-4 minutes until browned on all sides.

Step 7: In a small bowl, mix together the cream cheese and chicken stock concentrate (or chicken bouillon powder) until well combined.

Step 8: Pour the cream cheese mixture into the Instant Pot and stir well to coat the chicken and tomatoes.

Step 9: Add water to the Instant Pot to provide sufficient liquid for pressure cooking and to avoid burn warnings. Use 1 cup of water.

Step 10: Close the Instant Pot lid and set the valve to the "Sealing" position.

Step 11: Select the "Pressure Cook" or "Manual" setting and set the timer for 5 minutes on high pressure.

Step 12: Once the cooking time is complete, perform a quick pressure release.

Step 13: Carefully open the Instant Pot lid and give the contents a final stir.

Step 14: Add the cooked linguine noodles to the Instant Pot and gently toss with the chicken and sauce until well combined.

Step 15: Sprinkle shredded Parmesan cheese over the mixture and stir until the cheese melts and creates a creamy sauce.

Step 16: If desired, add crushed red pepper flakes to the dish for optional heat. Adjust the amount according to your spice preference.

Step 17: Serve the garlic chicken linguine in bowls. If you have it, it can be garnished with fresh parsley.