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4.36 from 31 votes

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 mins
Cook Time6 mins
Rest Time5 mins
Course: lunch, Main Course
Cuisine: American
Servings: 6
Calories: 508kcal
Author: The Cookin' Chicks

Equipment

Ingredients

  • 2 tbsp butter
  • 1 lb chicken (boneless, diced)
  • 1 onion, chopped
  • 1 red pepper, diced
  • 4 garlic cloves, minced
  • 2 tsp seasoned salt
  • 1 tsp paprika
  • 1 tsp basil
  • 1/2 tsp 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 tbsp 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!

Notes

Recipe adapted from: My Forking Life

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
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!