Gather all of the ingredients and measure them out. Chop the onion, chicken, etc.

Turn on the Sauté setting on the pressure cooker. When it is hot, add the olive oil and the butter. Then add the onion and cook it, stirring occasionally, until softened.

Add the minced garlic and cook for a minute, stirring occasionally.

Add the chicken and the spices. Cook until chicken is no longer pink on the outside, but still raw inside. Cancel Sauté mode.

Pour in the chicken broth, heavy cream, and pasta. Use a spoon to press the pasta down into the liquid.

Close the lid and turn the steam release knob to the Sealing position, if pot is not self-sealing. Then Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes (6 minutes for softer pasta). High Pressure. Press Start if your pot has that option. It will take several minutes for the pot to come to pressure and the pin to pop up.

When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure. If the sauce starts to come out of the vent, close the vent and release the pressure in shorter bursts until you are able to open it fully with no sauce coming out.

When the pin in the lid drops back down, open the lid and stir the pasta and stir in the pesto.

Add the baby spinach and the parmesan cheese. Stir. Taste and adjust salt if needed, and add a little more cream, if desired.

Serve hot.