Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. In a bowl, whisk together garlic, balsamic vinegar, olive oil, sea salt and pepper. Gently fold in sun-dried tomatoes and basil.
3. Place chicken in a gallon storage bag, top with marinade and refrigerate for 30 minutes.
4. Add the chicken and marinade to Instant Pot.
5. Lock lid into place and seal steam nozzle.
6. Cook on high pressure for 18 minutes.
7. Let pressure release naturally for 5 minutes then release any remaining pressure.
8. Change setting to saute and add in milk and cream cheese, stirring until it melts and is well combined.
9. Serve over cooked pasta.