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.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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This was great. I mostly came here looking for the timing so full disclosure, I modified quite a bit since I’m not big on Velveeta and have to be extremely cautious about sodium. I used water plus liquid from regular canned tomatoes, about 3 cups liquid in total. I used half a brick of cream cheese and a cup of sharp cheddar in place of the Velveeta. No other veg. The process of cooking from the recipe was perfect. Thank you so much.
I appreciate when people share what worked well for them, so thank you! I’m glad that the cooking process helped you make a chicken spaghetti that worked well for you!
Turned out great. Only substitute was I used diced green chili’s since I didn’t have rotel.
Thank you! I’m glad you liked it!
So, so good!!! Can I use a rotisserie chicken next time and skip the initial cooking of the chicken?
Thank you! Yes, you can use rotisserie chicken or cooked chicken and skip that step.
Oh my gosh, we loved it!
Thank you so much! I’m so glad!
Great recipe! Made it with no changes and my picky family gobbled it up.
Thank you!
Hey Kate, I ended up using this recipe but it ended up turning out like soup. Do you have any tips for this recipe that can make it better?
Hi! It should be saucy, but it shouldn’t be soupy. Unfortunately, chicken can put off different amounts of liquid, so that may have affected the consistency. Next time, you could use less chicken broth (about 3 cups) and see whether that works out better for you.
Can you put mushrooms in it Will it change the cooking time?
You can add mushrooms. I would sauté them with the onion and bell pepper. The only change would be to cook the mushrooms long enough that most of the liquid has evaporated. Otherwise, they will make the spaghetti watery.