Instant Pot Creamy Chicken Spaghetti
All the flavors of the classic dish made even easier using the Instant Pot. Creamy, cheesy, and a family favorite, this Instant Pot Chicken Spaghetti will be a hit with everyone!
Servings: 6
Calories: 508kcal
Equipment
Ingredients
- 2 tablespoon butter
- 1 lb chicken (boneless, diced)
- 1 onion, chopped
- 1 red pepper, diced
- 4 garlic cloves, minced
- 2 teaspoon seasoned salt
- 1 tsp paprika
- 1 teaspoon basil
- ½ teaspoon red pepper flakes or cayenne pepper
- 2 ½ cups chicken broth
- 10 oz spaghetti noodles, broken in half
- 1 cup half and half *you can use heavy cream if desired
- 2 cups cheddar cheese, shredded
- 2 tablespoon cornstarch
Instructions
- Click sauté on Instant Pot and add butter.
- Once butter has melted, add in the onions and garlic and sauté for about 5 minutes.
- Turn sauté function off and add in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes.
- Add in the chicken and season with desired amount of salt and pepper.
- Pour in the chicken broth.
- Place the spaghetti noodles in a single layer on top of the chicken and ensure they are fully submerged in the broth.
- Secure lid onto Instant Pot and move valve to sealing position.
- Cook manual high pressure for 6 minutes followed by a quick release.
- Once pressure has released and pin has dropped, open the lid and stir in the half & half, cheddar cheese, and cornstarch.
- Move Instant Pot to sauté function once more and stir everything together.
- Allow to sauté for about 5 minutes, to allow sauce to thicken.
- Turn off Instant Pot and serve warm! Enjoy!
Nutrition
Calories: 508kcal | Carbohydrates: 24g | Protein: 28g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 121mg | Sodium: 1476mg | Potassium: 417mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1604IU | Vitamin C: 36mg | Calcium: 339mg | Iron: 2mg
