Instant Pot chicken spaghetti is a quick, easy, and cheesy recipe that turns a few pantry staples into a delicious dinner in under 30 minutes!
Chicken spaghetti has always been a family favorite. This Instant Pot version is a faster take on the chicken spaghetti my grandma used to make.
This one-pot recipe is ready in less than 30 minutes and makes a generous amount of food. It has a little kick from the RoTel, but you can adjust it to suit your taste.
Chicken spaghetti reheats well, making it perfect for meal prep or feeding a crowd. It’s a great weeknight dinner choice! Since chicken spaghetti is pretty rich, I like to serve it with a green salad to balance out the flavors.
Store any leftovers in an airtight container in the refrigerator, where they’ll keep for up to 4 days.
Instant Pot Chicken Spaghetti Recipe
Equipment
- Instant pot
Ingredients
- 1 10 oz can of Rotel (diced tomatoes with green chilies) – I used mild
- 1 1/2 cups Chicken broth or 3/4 cup chicken broth depending on the method you use for cooking, see directions below
- 1 1/2 lbs Boneless skinless chicken breasts (this was 2 chicken breast halves for me)
- 1 Yellow or white onion diced
- 2 Tbsp Hidden Valley ranch seasoning not quite a whole packet
- 1/2 tsp Garlic salt
- 1 tsp Paprika
- 8 oz uncooked Spaghetti I used whole wheat spaghetti
- 4 oz cream Cheese half a brick
- 2 cups grated medium Cheddar
Instructions
- Prepare the Instant Pot: Add the entire can of Rotel into the Instant Pot. Add in 3/4 cup chicken broth, chicken, onion, ranch seasoning, garlic salt, and paprika. Give it a quick stir.
- Cook the Spaghetti: Break the spaghetti in half to fit inside a pan that fits inside your Instant Pot. Cover with 2 cups of water. Cover the pan with a lid or with foil. Lower the pan on top of the chicken (I used a sling to do this).
- Pressure Cook: Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button (mine says “manual”) to 10 minutes on high pressure. When the timer beeps, let the pressure release on its own for at least 10 minutes. If you have time, do a full natural pressure release. If not, move the valve to “venting.”
- Finish Up: Remove the lid and carefully take out the spaghetti pan (use gloves so you don’t burn your fingers). Drain off any excess water from the spaghetti. Remove the chicken and place it on a cutting board, then shred it up.
- Combine Everything: Turn the pot to the “saute” setting. Add the cream cheese and cheddar cheese, stirring until they are melted. Stir in the shredded chicken and cooked spaghetti.
- Serve and Store: Serve the spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.
Notes
- Use Whole Wheat Spaghetti: Whole wheat spaghetti holds up well in the Instant Pot and adds a nice texture.
- Natural Pressure Release: If you have time, a full natural pressure release helps keep the chicken tender.
- Cheese Melt: Make sure to stir in the cream cheese and cheddar well for a smooth and creamy sauce.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 535Â kcal |
| Fat | 24g |
| Sodium | 835mg |
| Carbohydrate | 39mg |
| Fiber | 3g |
| Sugars | 5g |
| Protein | 44g |
| Saturated Fat | 12g |
Can I Use Frozen Chicken Breasts For This Recipe?
Yes, you can use frozen chicken breasts. Just increase the pressure cooking time to 15 minutes instead of 10 minutes to ensure the chicken is fully cooked.
How Do I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spaghetti in a microwave-safe dish and microwave until heated through, stirring occasionally. You can also reheat it on the stove over low heat, adding a splash of chicken broth if needed to loosen the sauce.
