Instant Pot Chicken Spaghetti
Instant Pot chicken spaghetti is so incredibly easy and delicious. This recipe is creamy, and filled with flavorful veggies. You’ll love it any night of the week!
I may work from home these days, but that doesn’t mean I’m not workin’! Somehow, I manage to lose myself in writing or editing and by the time I pop my head up again it’s 4:15 and the kids are getting off the bus.
Oh crap, I spent the day cooking freaking Texas Twinkies and Smoked Queso. What’s actually for dinner?
Say hello to my Instant Pot Chicken Spaghetti! This dish is quick, easy, and totally delicious. It’s a one-pot, on the table in 30 minutes, wonder!
This Instant Pot chicken spaghetti recipe is dedicated to weeknight cookin’.
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Tips + Tricks
No. 1 –> As with any pasta being cooked in the Instant Pot, it’s super important to toss the noodles in willy nilly. The more they touch, the more likely they will stick. Lay the noodles in the pot crosshatch.
No. 2 –> Avoid the dreaded burn notice by layering your ingredients properly. I know I just say throw the noodles in, but there is a method to the madness that is Instant Potting.
Key ingredients
Chicken breast: We always have chicken breast in the freezer, it’s one of the most versatile foods out there, even though we don’t actually eat much chicken!
Cream cheese: Philadelphia cream cheese adds so much creaminess to the sauce that it just is a must in this recipe.
Marinara sauce: I love a very basic tomato, garlic, basil marinara sauce for all my spaghetti recipes, it allows the other flavors in the dish a chance to shine without competing.
How to make Creamy Instant Pot chicken spaghetti
- Add water to the pot of your Instant Pot. Layer in the noodles, they must be placed in the pot spread out, in a crosshatch pattern.
- Slice the chicken breasts in half, and place them on top of the noodles.
- Add the diced onion, bell pepper, and garlic cloves.
- Top with the sauce.
- Close the Instant Pot and set the valve to the sealing position. Cook on high pressure for 4 minutes. Do a natural pressure release of 5 minutes before quick releasing the remainder of the steam.
- Open the lid and remove the chicken. Add the cream cheese. Close the lid again and allow the cheese to soften while shredding the chicken. Return the shredded chicken to the Instant Pot.
- Stir in the milk and cream cheese until completely combined.
- Serve hot.
Batch + Storage Information
Batch:
This recipe makes about 10 – 12 cups.
I find this to be enough for 2 meals for our family of 4 and then some.
It can be doubled, easily, but you’d definitely need the 8QT Instant Pot.
Storage:
If you’ve got leftovers, your Instant Pot chicken spaghetti can be stored in the fridge for 2 – 3 days in an airtight container. Reheat it in the microwave – add a little milk or cream to loosen the sauce as required.
More Instant Pot Recipes to love!
Variations + Substitutions
- Swap out the spaghetti with linguine or fettuccine.
- Add extra bell peppers or onions
Recommended Equipment
Instant Pot: Spoiler, I don’t actually have an “Instant Pot” brand instapot. I have a Breville FastSlow Pro and I love it! That said, my mom and sister both own Instant Pots and love them too!
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📖 Printable Recipe
Instant Pot Chicken Spaghetti
Ingredients
- 3 cups water
- 12 oz spaghetti noodles
- 2 chicken breast butterflied
- 1 red bell pepper diced
- 1 yellow onion diced
- 5 cloves of garlic diced
- 1 22 oz 650ml jar of spaghetti sauce
- 8 oz cream cheese
- 1/2 cup milk
Instructions
- Add 3 cups water to the pot of your Instant Pot.
- Layer 12 oz spaghetti noodles in a crosshatch pattern.
- Place 2 chicken breast on top of the noodles.
- Add the 1 yellow onion, 1 red bell pepper, and 5 cloves of garlic.
- Top with the 1 22 oz 650ml jar of spaghetti sauce.
- Close the Instant Pot and set the valve to the sealing position. Cook on high pressure for 4 minutes. Followed by a 5 minute natural pressure release before fully releasing the pressure.
- Open the lid and remove the chicken. Add 8 oz cream cheese. Close the lid again to allow the cream cheese to soften while shredding the chicken. Return the shredded chicken to the Instant Pot.
- Stir in 1/2 cup milk and cream cheese until completely combined.
- Serve hot.
Notes
Batch:
This recipe makes about 10 – 12 cups. I find this to be enough for 2 meals for our family of 4 and then some. It can be doubled, easily, but you’d definitely need the 8QT Instant Pot.Storage:
Instant Pot chicken spaghetti can be stored in the fridge for 2 – 3 days in an airtight container. Reheat it in the microwave – add a little milk or cream to loosen the sauce as required.Recommended Equipment + Ingredients
Nutrition
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