Pressure cooker creamy chicken pasta

Method

1. Put the pressure cooker over a medium heat (or set to the sauté setting if electric) and add the oil from the sun-dried tomatoes. Once hot, add the chicken plus a pinch of salt and cook, stirring regularly, for 2-3 minutes until browned all over. Scoop out onto a plate then add the onion, garlic and paprika to the pan with a pinch of salt. Cook for about 6 minutes until softened.
2. Stir the oregano, stock and pasta into the onion mixture. Return the chicken and secure the lid. Bring to high pressure then cook for 6 minutes. Remove from the heat and allow the pressure to naturally release. Check if the pasta is tender when you remove the lid; if it needs longer, return to high pressure and cook for 1 minute more.
3. Over a medium heat, stir in the cream, sun-dried tomatoes and most of the parmesan until melted and combined. Serve with the remaining parmesan scattered on top.