Instant Pot Chicken Spaghetti

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Instant Pot Chicken Spaghetti, made with peppers, onions, chicken, and cheese, is a creamy, flavor-packed dish that’s quick, easy, and perfect for busy weeknights.

A bowl of Instant Pot chicken spaghetti

If your family loves spaghetti, this should be a dish in your rotation. I’ve always loved how easy it is to make spaghetti in the Instant Pot and this chicken version is great.

Why You’ll Love It

  • Quick and Convenient: Instant Pot Chicken Spaghetti is a busy weeknight savior, allowing you to prepare a delicious, homemade meal really quickly.
  • Leftovers: This dish tastes just as amazing the next day, and it’s an excellent option for a reheated lunch or dinner.
  • Easy Cleanup: With everything cooked in the Instant Pot, you won’t have a mountain of pots and pans to tackle after your meal. Simply wipe down the Instant Pot, and you’re good to go.

» You might also like this Chicken Parmesan Pasta and Instant Pot Spaghetti Bolognese.

Ingredients You’ll Need

The ingredients for Instant Pot chicken spaghetti
  • Cooking Oil – Any neutral cooking oil will do, such as vegetable or canola oil.
  • Red Bell Pepper – If you prefer a different color of bell pepper, feel free to swap it out for variety.
  • Small Onion – You need only about 1/2 a cup of onion, which you can measure out instead of cutting the whole onion.
  • Garlic Clove – Make sure your garlic is fresh for the best flavor and aroma.
  • Boneless Skinless Chicken Breast – I start with raw cubed chicken breast, but this is a great way to use up leftover chicken, if you have it.
  • Low-Sodium Chicken Broth – Feel free to use regular chicken broth, but you will need to reduce the salt in the recipe accordingly.
  • Dried Spaghetti – Whole wheat or gluten-free options work too.
  • Cream of Mushroom soup – a can of soup makes it easy, or make your own version.
  • Cream cheese – The tanginess of the cream cheese really brings it all together.
  • Rotel – Rotel is a brand of diced tomatoes and green chilies. You can find it in the canned goods section.
  • Cheddar Cheese – I prefer to use cheddar cheese. If you want a creamier pasta, you can use Velvetta if you wish.
  • Frozen Peas – A bag of frozen peas will add a vibrant burst to the pasta. Peas and carrots work well too.

Equipment Needed

Instant Pot Duo Plus
  • Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
  • Pasta ladle – There are many names for it. It is the spoon you use to serve spaghetti. It will help you scoop the spaghetti and sauce out of the Instant Pot.

Tips for Making Instant Pot Chicken Spaghetti

  • If you’re sensitive to heat, opt for a milder Rotel variety or use plain diced tomatoes. For a spicier kick, go for the hot Rotel version.
  • After pressure cooking, give the mixture a good stir. This helps the cheese melt evenly into a creamy sauce and prevents it from sticking to the bottom of the Instant Pot.
  • To avoid a “Burn” warning on your Instant Pot, don’t stir in the Rotel, just pour it over the top of the spaghetti. If your Instant Pot is prone to giving the burn notice, you might also need to layer the Cream of Mushroom soup over the top of the Rotel, rather than stirring it in.
  • Don’t worry about the spaghetti sticking into clumps. Use the crisscross method mentioned below and then stir it well when you remove the lid. The spaghetti should separate just fine.

How to Make Instant Pot Chicken Spaghetti

Step 1: Saute

sautéing the onions and peppers

Heat the Instant Pot on saute mode. Add the cooking oil. Once hot, add the onion and bell pepper, saute until softened, about 3 minutes. Add in the garlic and saute for 30 seconds.

sautéing the chicken with the onions and peppers

Add the cubed chicken and saute 3 minutes.

Turn off saute mode.

Step 2: Add the Other Ingredients

adding the uncooked spaghetti noodles.

Pour in the chicken broth and cream of mushroom soup. Use a spatula to deglaze the bottom of the pan and stir everything together.

submerging the uncooked spaghetti noodles to the instant pot

Snap the spaghetti in half and criss-cross it on top of the chicken. Don’t stir, but push the noodles down so they are submerged. Pour the Rotel over the top of the noodles. Do not stir.

adding a can of rotel to the Instant Pot

Secure the lid and set the vent to sealing (if necessary for your model).

Step 3: Pressure Cook

What the cooked chicken spaghetti looks like after the lid has been removed.

Set to cook on high pressure for 5 minutes. When the time is up, carefully release the pressure. Remove the lid and stir.

Step 4: Stir in Remaining Ingredients & Enjoy

adding frozen peas to the Instant Pot.

Add the cheddar and cream cheese to the pot and stir until melted. Stir in the peas and let sit until the peas have warmed through.

The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.

A bowl of Instant Pot chicken spaghetti

How to Store & Reheat

Storing

Allow any leftover chicken spaghetti to cool to room temperature. Transfer the leftovers to an airtight container. Make sure to refrigerate it within two hours of cooking to maintain food safety. Store in the refrigerator for up to 3-4 days.

To freeze the chicken spaghetti, cool it, portion it into airtight containers, remove excess air, label it, and place it in the freezer for up to 2-3 months.

How to Reheat

Microwave: Place a portion of frozen chicken spaghetti in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap, and reheat it in the microwave in 2-3 minute intervals, stirring in between, until it’s heated through.

Stovetop: Thaw the frozen chicken spaghetti in the refrigerator overnight or use a microwave to defrost it partially. Then, warm it in a saucepan on the stovetop over medium-low heat, stirring occasionally until it’s heated to your desired temperature.

Instant Pot Reheat: If you prefer not to thaw, you can use the Instant Pot to reheat by using the “Sauté” mode on low heat, stirring occasionally until it’s heated through.

A scoop of Instant Pot chicken spaghetti

What to Serve With

Side Salad: A fresh, crisp salad with a light vinaigrette or ranch dressing provides a refreshing contrast to the richness of the chicken spaghetti.

Breadsticks: Soft, fluffy breadsticks or bread rolls are excellent for dunking in the cheesy sauce.

Garlic Bread: A side of warm, crusty garlic bread is perfect for this dish.

Instant Pot chicken spaghetti and a side salad

Questions About the Recipe

What’s the difference between Rotel and regular canned tomatoes?

Rotel is a brand of diced tomatoes and green chilies. It adds a zesty and slightly spicy kick to the dish. Regular canned diced tomatoes can be used if you prefer a milder flavor.

Can I make Instant Pot chicken spaghetti without chicken?

Yes, you can make a vegetarian version by omitting the chicken and increasing the quantity of vegetables. Consider adding more colorful bell peppers, mushrooms, or any other vegetable you enjoy.

Can you freeze chicken spaghetti after cooking?

It is not advised to freeze the chicken spaghetti after cooking it because it contains cheese, which can clump while frozen. It won’t regain it’s smooth creamy texture once it’s been thawed.

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Instant Pot chicken spaghetti and a side salad

Instant Pot Chicken Spaghetti

Instant Pot Chicken Spaghetti, made with peppers, onions, chicken, and cheese, is a creamy, flavor-packed dish that's quick, easy, and perfect for busy weeknights.

Note: Made in a 6-qt Instant Pot

5 from 22 votes
Prep Time 5 minutes
Cook Time 5 minutes
Pressurize Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 507 kcal

Equipment

Ingredients
 

  • 1 tablespoon (15 ml) cooking oil
  • 1 red bell pepper diced
  • 1/2 small onion diced (about ½ a cup)
  • 1 clove garlic minced
  • 1 pound (454 g) boneless skinless chicken breast cubed
  • 2 cups (473 ml) low-sodium chicken broth
  • 1 can Cream of Mushroom soup
  • 8 ounces (227 g) dried spaghetti
  • 10 ounce (284 g) can Rotel
  • 8 ounces (227 g) cheddar cheese shredded
  • 4 ounces (113 g) cream cheese softened
  • 1/2 cup (73 g) frozen peas

Instructions
 

  • Heat the Instant Pot on saute mode. Add the cooking oil. Once hot, add the onion and bell pepper, saute until softened, about 3 minutes. Add in the garlic and saute for 30 seconds.
  • Add the cubed chicken and saute 3 minutes.
  • Turn off saute mode.
  • Pour in the chicken broth and cream of mushroom soup. Use a spatula to deglaze the bottom of the pan and stir everything together.
  • Snap the spaghetti in half and criss cross it on top of the chicken.
  • Don’t stir, but push the noodles down so they are submerged.
  • Pour the Rotel over the top of the noodles. Do not stir.
  • Secure the lid and set the vent to sealing (if necessary for your model).
  • Set to cook on high pressure for 5 minutes. When the time is up, carefully release the pressure. Remove the lid and stir.
  • Add the cheddar and cream cheese to the pot and stir until melted. Stir in the peas and let sit until the peas have warmed through.
  • The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.

Notes

  • If you’re sensitive to heat, opt for a milder Rotel variety or use plain diced tomatoes. For a spicier kick, go for the hot Rotel version.
  • After pressure cooking, give the mixture a good stir. This helps the cheese melt evenly into a creamy sauce and prevents it from sticking to the bottom of the Instant Pot.
  • To avoid a “Burn” warning on your Instant Pot, don’t stir in the Rotel, just pour it over the top of the spaghetti. If your Instant Pot is prone to giving the burn notice, you might also need to layer the Cream of Mushroom soup over the top of the Rotel, rather than stirring it in.
  • Don’t worry about the spaghetti sticking into clumps. Use the crisscross method mentioned below and then stir it well when you remove the lid. The spaghetti should separate just fine.

Nutrition

Calories: 507kcalCarbohydrates: 37gProtein: 34gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 105mgSodium: 428mgPotassium: 661mgFiber: 3gSugar: 5gVitamin A: 1424IUVitamin C: 36mgCalcium: 323mgIron: 2mg
Keyword Chicken, Pasta
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5 from 22 votes (22 ratings without comment)

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