Instant Pot 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!
Prep Time5 minutes mins
Cook Time6 minutes mins
Rest Time5 minutes mins
Course: lunch, Main Course
Cuisine: American
Servings: 6
Calories: 508kcal
Author: The Cookin' Chicks
- 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
- 1/2 teaspoon red pepper flakes or cayenne pepper
- 2 1/2 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
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!
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