Instant Pot Chicken Spaghetti is creamy, cheesy and every bit delicious! The little bit of cayenne in this dish gives it just the right kick. This is a simple and delicious pressure cooker dinner!
Instant Pot Chicken Spaghetti has my heart but not all of my time. I’m a granny that watches her almost 1-year-old grandson four days of the week, so I’m a little short on time. That’s where this delicious recipe swoops in to save the day for a quick and easy dinner!
I have actually always made the Pioneer Woman’s chicken spaghetti, but I really wanted to cut the time down and use my Instant Pot for this recipe. I changed up a couple of the ingredients, but it’s still every bit as tasty as Ree’s.
Here’s what you will need:
Special Equipment Needed
- Instant Pot/ Electric Pressure Cooker
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 small green pepper, diced
- 32 ounces (907g) chicken broth (I used the regular and not low-salt for this recipe.)
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 teaspoon Lawry’s seasoned salt
- ¼ teaspoon cayenne pepper, or more to taste
- salt and pepper, to taste (Optional: I don’t use any. The Lawry’s is enough for us.)
- 16 ounces (454g) spaghetti, uncooked and broken into three pieces
- 8 ounces (230g) canned mushrooms, almost drained. (Leave some of the juices.)
- 4 ounces (113g) diced pimientos, almost drained. (Leave some of the juices.)
- 8 oz (225g) cream cheese, cut into chunks
- 2 cups (226g) grated, sharp cheddar cheese (Reserve ¼ cup of the cheese for garnish after the dish is ready to serve, if desired.)
Instructions
Step 1. Press the saute’ button on your instant pot.
Step 2. Add olive oil and let it heat for a minute.
Step 3. Add onions and peppers to the pot.
Step 4. Saute’ until translucent and the onions and peppers begin to brown. Turn off saute’.
Step 5. Pour a small amount of chicken broth into the pot to deglaze. (If the Instant Pot senses stuck on or burnt food, you may get a burn notice. Deglazing will keep that from happening most of the time.)
Step 6. Deglaze the bottom of the pot by stirring around and removing any burnt bits that may have stuck to the bottom of the pot.
Step 7. Add the remaining amount to the pot and stir.
Step 8. Add the chicken breasts, Lawry’s seasoning salt and cayenne pepper.
Step 9. Put the cover on your Instant Pot and make sure the valve is set to the sealing position so it can build up pressure. Press the pressure cook button on your instant pot and set it to 15 minutes at high pressure. (Always follow the manufacturer’s directions on how to operate your Instant Pot.)
Step 10. Once the Instant Pot comes to pressure and cooks for 15 minutes, manually release the pressure valve with the long end of a wooden spoon, being careful not to come in contact with the steam. (It took approximately 15 minutes for my Instant Pot to come to pressure and start the actual cooking process.)
Step 11. Remove the lid from the Instant Pot and set aside.
Step 12. Remove only the chicken from the pot and add to the bowl of a stand mixer or a large bowl using a hand mixer and shred the chicken on low speed until it is shredded to your liking. (If you do not have or do not want to use a mixer, you can shred the chicken with two forks.)
Step 13. Add the shredded chicken back to the pot.
Step 14. Break small amounts of dried spaghetti at a time and add to the pot in a criss cross manner. (I grabbed a handful of spaghetti at a time and broke each handful into three parts.)
Step 15. Pour the mushrooms, pimientos and their remaining juices evenly over the spaghetti.
Step 16. Put the cover on your Instant Pot and make sure it is set to the sealing position. Press the pressure cook button on your Instant Pot and set it to 5 minutes at high pressure.
Step 17. Once the Instant Pot comes to pressure and cooks for 5 minutes, manually release the pressure valve with the long end of a wooden spoon, being careful not to come in contact with the steam. (It took approximately 15 minutes for my Instant Pot to come to pressure and start the actual cooking process.)
Step 18. Remove the lid from the Instant Pot and set aside.
Step 19. Mix the spaghetti around and separate it if you see any of it has stuck together.
Step 20. Add the cream cheese and then the cheddar cheese to the pot.
Step 21. Replace the lid of the Instant Pot but do not turn it on. Let sit for 5 minutes so the cheeses can melt.
Step 22. Remove the lid from the Instant Pot and stir all of the ingredients until they are combined.
Step 23. Add the remaining ¼ cup of shredded cheddar cheese, if you set it aside, and some green parsley for garnish, if desired.
Enjoy!
Instant Pot Chicken Spaghetti
- Instant Pot/ Electric Pressure Cooker
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 small green pepper, diced
- 32 ounces (907g) chicken broth (I used the regular and not low-salt for this recipe.)
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tsp Lawry’s seasoned salt
- 1/4 teaspoon cayenne pepper or more to taste
- salt and pepper, to taste Optional: I don't use any. The Lawry's is enough for us.
- 16 ounces (454g) spaghetti, uncooked and broken into three pieces
- 8 ounces (230g) canned mushrooms, almost drained. (Leave some of the juices.)
- 4 ounces (113g) diced pimientos, almost drained. (Leave some of the juices.)
- 8 oz (225g) cream cheese, cut into chunks
- 2 cups (226g) grated, sharp cheddar cheese Reserve 1/4 cup of the cheese for garnish after the dish is ready to serve, if desired.
- Press the saute’ button on your instant pot.
- Add olive oil and let it heat for a minute.
- Add onions and peppers to the pot.
- Saute’ until translucent and the onions and peppers begin to brown. Turn off saute’.
- Pour a small amount of chicken broth into the pot to deglaze. (If the Instant Pot senses stuck on or burnt food, you may get a burn notice. Deglazing will keep that from happening most of the time.)
- Deglaze the bottom of the pot by stirring around and removing any burnt bits that may have stuck to the bottom of the pot.
- Add the remaining amount to the pot and stir.
- Add the chicken breasts, Lawry’s seasoning salt and cayenne pepper.
- Put the cover on your Instant Pot and make sure the valve is set to the sealing position so it can build up pressure. Press the pressure cook button on your instant pot and set it to 15 minutes at high pressure. (Always follow the manufacturer’s directions on how to operate your Instant Pot.)
- Once the Instant Pot comes to pressure and cooks for 15 minutes, manually release the pressure valve with the long end of a wooden spoon, being careful not to come in contact with the steam. (It took approximately 15 minutes for my Instant Pot to come to pressure and to start the actual cooking process.)
- Remove the lid from the Instant Pot and set aside.
- Remove only the chicken from the pot and add to the bowl of a stand mixer or a large bowl using a hand mixer and shred the chicken on low speed until it is shredded to your liking. (If you do not have or do not want to use a mixer, you can shred the chicken with two forks.)
- Add the shredded chicken back to the pot.
- Break small amounts of dried spaghetti at a time and add to the pot in a criss cross manner. (I grabbed a handful of spaghetti at a time and broke each handful into three parts.)
- Pour the mushrooms, pimientos and their remaining juices evenly over the spaghetti.
- Put the cover on your Instant Pot and make sure it is set to the sealing position. Press the pressure cook button on your Instant Pot and set it to 5 minutes at high pressure.
- Once the Instant Pot comes to pressure and cooks for 5 minutes, manually release the pressure valve with the long end of a wooden spoon, being careful not to come in contact with the steam. (It took approximately 15 minutes for my Instant Pot to come to pressure and to start the actual cooking process.)
- Pour the mushrooms, pimientos and their remaining juices evenly over the spaghetti.
- Put the cover on your Instant Pot and make sure it is set to the sealing position. Press the pressure cook button on your Instant Pot and set it to 5 minutes at high pressure.
- Once the Instant Pot comes to pressure and cooks for 5 minutes, manually release the pressure valve with the long end of a wooden spoon, being careful not to come in contact with the steam.
- Replace the lid of the Instant Pot but do not turn it on. Let sit for 5 minutes so the cheeses can melt.
- Remove the lid from the Instant Pot and stir all of the ingredients until they are combined.
- Add the remaining 1/4 cup of shredded cheddar cheese, if you set it aside, and some green parsley for garnish, if desired.
- Enjoy!
I’m not sure what could be better than quick, easy, creamy, cheesy comfort food. If you’re looking for those things in your dinner tonight, this Instant Pot Chicken Spaghetti is for you!
Enjoy!
Check out my Instant Pot recipe page for more easy, delicious and savory recipes!
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