Instant Pot Chicken Spaghetti

5 from 8 votes

This Instant Pot Chicken Spaghetti recipe made with chicken breasts, spaghetti noodles and cheddar cheese is creamy and delicious. Your whole family will love this cheesy pasta dish, and it's perfect for an easy weeknight dinner!

Course Main

Cuisine American

Prep Time 15 minutes

Cook Time 4 minutes

pressure time 10 minutes

Total Time 29 minutes

Servings

Calories 528kcal

Author Dee

Cost $10

Equipment

Instant Pot Pressure Cooker

Ingredients

1 tablespoon olive oil or vegetable oil
1.5 pounds chicken breast cut into 1.5 inch pieces
1 tablespoon dried minced onions
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
½ teaspoon smoked paprika
16 ounces thin spaghetti noodles broken in half -- 1 regular box
32 ounces low sodium chicken broth 4 cups
15 ounces petite diced tomatoes 1 can, undrained
1 cup heavy cream
3 cups grated Colby Jack Cheese or cheddar. Use more if you want
cooked chopped bacon (optional)

Instructions

Hit Sauté on the Instant Pot, and when it reads Hot, add the oil. Then add chicken, and season with dried onions, sea salt, garlic powder, Italian seasoning, paprika and pepper, and cook until no longer pink, stirring frequently
Hit Cancel, make sure no meat is stuck to bottom of pot, and layer spaghetti noodles in criss cross pattern over chicken
Pour chicken broth over noodles, press down with spatula to cover with liquid, and add diced tomatoes over pasta. Do not stir! Place lid on pot, make sure valve is on sealing position, and cook for 4 minutes. Pot will take a few minutes to pressurize. When pot beeps, do quick release or gradual release, then wait for pin to drop and open lid carefully
Stir well, then pour in heavy cream, and gradually add 1 cup of cheese at a time, stirring until fully blended. Add bacon pieces if desired, and allow to sit and absorb some of the liquid before serving.

Notes

Recipe was made in 8-quart Instant Pot pressure cooker, but can be made in a 6 quart without changing amounts.

Thin spaghetti (Barilla) works best here, but if using regular spaghetti, cook for 5 minutes or half the time recommended on box.

If spaghetti sticks together, stir until it loosens up. There will be a lot of liquid, but sauce will thicken up as it cools.

Use 1 can of cream of chicken soup and ½ cup of sour cream instead of the heavy cream. Add the chicken soup over tomatoes before pressure cooking (don't stir) and stir in sour cream after pressure cooking.

Nutrition