Start by setting your Instant Pot to the saute setting.
Add 1 tbsp of olive oil and saute your diced onions, carrots with your Penzeys Seasoned Salt for 3 minutes. Then and chicken sausage in for approximately 6-7 minutes.
Once you have lightly browned your chicken sausage, using your spurtle HEREadd in your chicken stock to deglaze the pot.
Top with bow tie pasta, tomatoes, Italian Seasoning and garlic powder and stir.
Seal with lid and set to high pressure cook for 10 minutes.
When cooking time has finished you can, carefully, quick vent, and then remove the lid.
Stir in the the entire bag of fresh spinach until wilted.
Serve immediately with a nice crusty garlic cheese bread for dipping and top with shredded parmesan cheese.