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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!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
9
minutes
minutes
Time to Pressure
10
minutes
minutes
Total Time
29
minutes
minutes
Servings
8
servings
Calories
496
kcal
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:
1
serving
|
Calories:
496
kcal
|
Carbohydrates:
56
g
|
Protein:
40
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
78
mg
|
Sodium:
1105
mg
|
Potassium:
880
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
787
IU
|
Vitamin C:
15
mg
|
Calcium:
369
mg
|
Iron:
2
mg