Instant Pot Chicken Spaghetti, made with peppers, onions, chicken, and cheese, is a creamy, flavor-packed dish that’s quick, easy, and perfect for busy weeknights.
If your family loves spaghetti, this should be a dish in your rotation. I’ve always loved how easy it is to make spaghetti in the Instant Pot and this chicken version is great.
Why You’ll Love It
- Quick and Convenient: Instant Pot Chicken Spaghetti is a busy weeknight savior, allowing you to prepare a delicious, homemade meal really quickly.
- Leftovers: This dish tastes just as amazing the next day, and it’s an excellent option for a reheated lunch or dinner.
- Easy Cleanup: With everything cooked in the Instant Pot, you won’t have a mountain of pots and pans to tackle after your meal. Simply wipe down the Instant Pot, and you’re good to go.
Helpful Tips
- If you’re sensitive to heat, opt for a milder Rotel variety or use plain diced tomatoes. For a spicier kick, go for the hot Rotel version.
- After pressure cooking, give the mixture a good stir. This helps the cheese melt evenly into a creamy sauce and prevents it from sticking to the bottom of the Instant Pot.
- To avoid a “Burn” warning on your Instant Pot, don’t stir in the Rotel, just pour it over the top of the spaghetti. If your Instant Pot is prone to giving the burn notice, you might also need to layer the Cream of Mushroom soup over the top of the Rotel, rather than stirring it in.
- Don’t worry about the spaghetti sticking into clumps. Use the crisscross method mentioned below and then stir it well when you remove the lid. The spaghetti should separate just fine.
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Instant Pot Chicken Spaghetti
Instant Pot Chicken Spaghetti, made with peppers, onions, chicken, and cheese, is a creamy, flavor-packed dish that's quick, easy, and perfect for busy weeknights.
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Servings: 6 Servings
Calories: 538kcal
Ingredients
- 1 tablespoon cooking oil
- 1 red bell pepper diced
- 1/2 small onion diced, about 1/2 a cup
- 1 clove garlic minced
- 1 pound boneless skinless chicken breast cubed
- 2 cups low-sodium chicken broth
- 1 can Cream of Mushroom soup
- 8 ounces dried spaghetti
- 10 ounce Rotel
- 8 ounces cheddar cheese shredded
- 4 ounces cream cheese softened
- 1/2 cup frozen peas
Instructions
- Heat the Instant Pot on saute mode. Add the cooking oil. Once hot, add the onion and bell pepper, saute until softened, about 3 minutes. Add in the garlic and saute for 30 seconds.
- Add the cubed chicken and saute 3 minutes.
- Turn off saute mode.
- Pour in the chicken broth and cream of mushroom soup. Use a spatula to deglaze the bottom of the pan and stir everything together.
- Snap the spaghetti in half and criss cross it on top of the chicken.
- Don’t stir, but push the noodles down so they are submerged.
- Pour the Rotel over the top of the noodles. Do not stir.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 5 minutes. When the time is up, carefully release the pressure. Remove the lid and stir.
- Add the cheddar and cream cheese to the pot and stir until melted. Stir in the peas and let sit until the peas have warmed through.
- The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.
Nutrition
Calories: 538kcal | Carbohydrates: 40g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 787mg | Potassium: 725mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1424IU | Vitamin C: 36mg | Calcium: 325mg | Iron: 2mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
I was so easy! We like spice so changed our peas for Hatch Green Chilies. I was delish!
Thanks Jan! I love the switch for green chilies. I’m going to try that.