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!
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.
Step 3: Add the chicken, and cook just until it is beginning to brown.
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.
Step 7: Break the spaghetti noodles and crisscross the noodles.
Step 8: Pour in the chicken broth.
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.
Step 12: Stir cubed cheese into spaghetti until the cheese has melted.
Step 13: Once cheese has melted, stir in the peas.
Step 14: Serve topped with fresh parsley, if desired.
Tips
- 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.
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.
Instant Pot Chicken Spaghetti
Equipment
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.
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