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    Home » Instant Pot Chicken Recipes » Instant Pot Chicken Spaghetti

    Instant Pot Chicken Spaghetti

    Published: Dec 31, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Instant Pot chicken spaghetti is a quick and easy, cheesy spaghetti recipe. This simple recipe takes a few pantry-staple ingredients and turns them into a tasty dinner in less than 30 minutes!

    A plate of Instant Pot chicken spaghetti next to a dish of parsley.

    Chicken spaghetti is a family favorite. This Instant Pot version is a faster version of the chicken spaghetti that my grandma made when I was growing up.

    This quick, one-pot recipe takes less than 30 minutes to make, and this recipe makes a generous amount of food. It has just a bit of a kick from the RoTel, so feel free to adjust according to your tastes.

    Chicken spaghetti also reheats well, so it's a great choice for meal prep or for feeding a crowd. All of which, make it a great weeknight dinner choice!

    How to make Instant Pot chicken spaghetti

    Step 1: Press sauté.

    Step 2: When the Instant Pot reads "Hot", add the olive oil.

    A pink spatula stirring pieces of chicken in an instant pot.

    Step 3: Add the chicken, and cook just until it is beginning to brown.

    Red bell pepper and onion and chicken cooking in an instant pot.

    Step 4: Stir in the bell pepper and onion. Cook until just beginning to soften, about 2 minutes.

    Step 5: Stir in the garlic, and cook for 30 seconds.

    Step 6: Press cancel.

    Spaghetti noodles crisscrossed in an instant pot.

    Step 7: Break the spaghetti noodles and crisscross the noodles.

    Step 8: Pour in the chicken broth.

    RoTel on top of spaghetti noodles.

    Step 9: Top with RoTel.

    Step 10: Close and lock the lid. Press manual high pressure and adjust the cooking time to 5 minutes. Make sure that pressure release valve is set to sealing.

    Step 11: When the cooking time has finished, quickly release the pressure by turning the pressure release valve to venting. Unlock and remove the lid.

    A spoon stirring Velveeta into spaghetti.

    Step 12: Stir cubed cheese into spaghetti until the cheese has melted.

    A spoon stirring green peas into chicken spaghetti.

    Step 13: Once cheese has melted, stir in the peas.

    Step 14: Serve topped with fresh parsley, if desired.

    Tips

    A plate of chicken spaghetti topped with parsley.
    • Veggies: Feel free to add more veggies, if desired.
    • Chicken broth: I like to use reduced-sodium broth to keep the salt level down.
    • Velveeta: The spaghetti is pretty cheesy. You can reduce the amount of Velveeta if you'd prefer.
    • RoTel: RoTel is diced tomatoes with green chiles. For milder chicken spaghetti, use mild RoTel or diced tomatoes.
    • Chicken spaghetti is pretty rich. I like to serve it with a green salad to help cut some of that richness.
    A plate of chicken spaghetti with a fork twirling the spaghetti.

    Storage

    Store any leftover chicken spaghetti in an airtight container in the refrigerator. It should keep for up to 4 days when properly stored in the fridge.

    More Instant Pot chicken pasta recipes!

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      Instant Pot Olive Garden Chicken Pasta
    • A plate of instant pot chicken alfredo next to an Instant Pot.
      Instant Pot Chicken Alfredo
    • Instant Pot Chicken Parmesan Pasta
    • A white plate full of bruschetta chicken pasta with a fork on it.
      Instant Pot Bruschetta Chicken Pasta

    If you’ve tried this Instant Pot chicken spaghetti recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can follow me on Pinterest or Facebook even more delicious food.

    A plate of Instant Pot chicken spaghetti next to a dish of parsley.

    Instant Pot Chicken Spaghetti

    Instant Pot chicken spaghetti is a quick and easy, cheesy spaghetti recipe. This simple recipe takes a few pantry-staple ingredients and turns them into a tasty dinner in less than 30 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 9 minutes
    Time to Pressure: 10 minutes
    Total Time: 29 minutes
    Servings: 8 servings
    Calories: 496kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 1 tablespoon olive oil
    • 1 ½ pounds boneless skinless chicken breast cut in 1-inch chunks
    • 1 red bell pepper seeded and diced
    • 1 medium yellow onion diced
    • 3 cloves garlic minced
    • 1 pound dried spaghetti
    • 4 cups chicken broth
    • 16 ounces Velveeta cheese cubed
    • 10 ounce can RoTel drained
    • 1 cup frozen peas thawed
    • Parsley

    Instructions

    • Press sauté.
    • When the Instant Pot reads "Hot", add the olive oil.
    • Add the chicken, and cook just until it is beginning to brown.
    • Stir in the bell pepper and onion. Cook until just beginning to soften, about 2 minutes.
    • Stir in the garlic, and cook for 30 seconds.
    • Press cancel.
    • Break the spaghetti noodles and crisscross the noodles.
    • Pour in the chicken broth.
    • Top with RoTel.
    • Close and lock the lid.
    • Press manual high pressure and adjust the cooking time to 5 minutes. Make sure that pressure release valve is set to sealing.
    • When the cooking time has finished, quickly release the pressure by turning the pressure release valve to venting.
    • Unlock and remove the lid.
    • Stir cubed cheese into spaghetti until the cheese has melted.
    • Once cheese has melted, stir in the peas.
    • Serve topped with fresh parsley, if desired.

    Notes

    • Veggies: Feel free to add more veggies, if desired.
    • Chicken broth: I like to use reduced-sodium broth to keep the salt level down.
    • Velveeta: The spaghetti is pretty cheesy. You can reduce the amount of Velveeta if you'd prefer.
    • RoTel: RoTel is diced tomatoes with green chiles. For milder chicken spaghetti, use mild RoTel or diced tomatoes.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 496kcal | Carbohydrates: 56g | Protein: 40g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1105mg | Potassium: 880mg | Fiber: 4g | Sugar: 9g | Vitamin A: 787IU | Vitamin C: 15mg | Calcium: 369mg | Iron: 2mg
    Tried this recipe?Leave me a comment below to let me know!
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    Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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