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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
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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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