Instant Pot Chicken Spaghetti
Instant Pot Chicken Spaghetti is an easy, one-pot wonder! This recipe is ready to hit the table in 30 minutes or less!
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.