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Pressure Cooker (Instant Pot) Chicken Spaghetti

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This Cheesy Instant Pot Chicken Spaghetti is a delicious easy meal that is perfect for weeknights. Make restaurant quality pasta all in one pot.

chicken spaghetti on a white plate

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love making pasta in my electric pressure cooker. I’m sold, it works. There is no draining, awesome flavor, and it’s seriously hands off.

First it was this Pressure Cooker White Cheddar Pasta, then it was these Instant Pot Garlic Noodles, and now this Chicken Spaghetti Pasta in the Instant Pot.

I came up with this recipe after realizing that most people added chicken to my other pasta recipes. It was genius and I needed to go on ahead and make an all inclusive meal. So I thank you all 🙂

So about this chicken spaghetti recipe…It has mushrooms, chicken, and cheese which provides so much flavor. There is some sautéing involved but for the most part, it’s a dump it in the pot kind of meal.  

How to Make Chicken Spaghetti in a Pressure Cooker

For this recipe, I like start with the “More” Sauté function on my Instant Pot. I sauté my onions, mushrooms, and garlic in butter until those onions and mushrooms are nice and softened, about 4-5 minutes. I call this step “flavor releasing” and I think it’s pretty crucial for this recipe.

Once those veggies are nice and satueéd, I like to add my red bell pepper and dry seasonings. I give it a quick stir and then press “Cancel” on my Instant Pot.

onions and peppers and mushrooms in insert

I then add my cut up chicken breast and lay it across the bottom of the pot over the onions and mushrooms. I do not sauté the chicken in this step. Fact is, since it’s chicken breast, it could easily overcook if I chose to sauté and then pressure cook these small chunks. They will get completely cooked during the pressure cook cycle. Plus, satueéing chicken breast at this stage wouldn’t add much of anything to the flavor profile of this dish.

Add a little bit of salt and pepper to the chicken pieces. I like to use a pinch of salt and a couple of twist on my fresh black pepper mill.

Pour in your chicken broth and lay your pasta pieces on top in a fan like way. This will help with your noodles so they don’t stick. Lightly push the noodles down and try to get the liquid to cover them all. It’s ok if the noodles are not completely submerged in the liquid.

Cover, and cook on high pressure for 6 minutes. Once that time is complete, slowly move the valve over and quick release. Open and begin to stir. Add heavy cream and cheese and stir until the noodles are separated and cheese has melted.

cooked chicken spaghetti in instant pot insert

Press “Cancel” on your Instant Pot and select “Sauté.” Allow pasta dish to simmer for 3-5 minutes, stirring to ensure that pasta doesn’t stick to the bottom and sauce thickens. 

Notes about Instant Pot Chicken Spaghetti Pasta

I’ve made this recipe in both my Instant Pot and Ninja Foodi and it’s worked well in both machines.

Some of your noodles will stick together after pressure cooking. You must stir like a champion as soon as you open that lid to make them break apart.

Some Instant Pot recipes that use heavy cream add the heavy cream before pressure cooking. It does work in some recipes and can and did work in this one. However, after testing it out both ways, I preferred to add the heavy cream in this recipe after pressure cooking. 

Your pasta will be a little watery when you open it. I do recommend sautéing it for 3-5 minutes after you have added your heavy cream and cheese, remembering to stir so it doesn’t stick to the bottom. Your sauce will also thicken when it’s done cooking.

Other Pasta Recipes to Try:

 

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Instant Pot Pasta Recipes

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5 from 15 votes

Instant Pot Chicken Spaghetti

This Cheesy Instant Pot Chicken Spaghetti is a delicious easy meal that is perfect for weeknights. Make restaurant quality pasta all in one pot.
Course Main Course
Cuisine American
Keyword instant pot chicken spaghetti
Prep Time 10 minutes
Cook Time 6 minutes
Other 15 minutes
Total Time 31 minutes
Servings 6 people
Calories 671kcal
Author Tanya

Ingredients

  • 3 Tbsp butter
  • 1.5 lbs chicken breast cut into 1 inch pieces
  • 8 oz baby bella mushrooms sliced
  • 1 medium onion chopped
  • ½ cup red bell pepper chopped
  • 2 tsp garlic minced
  • 1 tsp seasoned salt
  • 1 tsp paprika
  • ½ tsp dry basil
  • ½ tsp red pepper flakes
  • 2.5 cups chicken broth
  • 10 oz thin spaghetti broken in half
  • 1 cup heavy cream
  • 2 cups medium cheddar cheese shredded
  • Salt and pepper to taste

Instructions

  • Select Sauté on your Instant Pot. Once Instant Pot says “HOT”, add your butter and melt it.
  • Add onions, mushrooms, and garlic and stir. Cook until onions have softened, about 5 minutes.
  • Add red bell pepper, seasoned salt, paprika, basil, red pepper flakes and stir. Press “Cancel” on Instant Pot.
  • Lay chicken breast pieces in layer in the Instant Pot. Sprinkle with a pinch of salt and pepper. Pour in chicken broth. Spread spaghetti noodles in Instant Pot. Push down so it gets covered by liquid. Place lid on Instant Pot, ensuring that the valve is set to “Sealing.”
  • Press “Pressure Cook” or “Manual” and select High Pressure for 6 minutes.
  • Once timer is done, do a quick release by moving valve to “Venting”. Open lid and stir to loosen up noodles. Add heavy cream and cheese and continue to stir.
  • Press “Cancel” and then select Sauté. Cook for about 3-5 minutes, stirring to thicken the sauce.

Video

Notes

Notes on Instant Pot Chicken Spaghetti

  • Some of your noodles will stick together after pressure cooking. You must stir like a champion as soon as you open that lid to make them break apart.
  • Some Instant Pot recipes that use heavy cream add the heavy cream before pressure cooking. It does work in some recipes and can and did work in this one. However, after testing it out both ways, I preferred to add the heavy cream in this recipe afterwards.
  • Your pasta will look watery when you open it. I do recommend sautéing it for 3-5 minutes after you have added all your ingredients, remembering to stir so it doesn’t stick to the bottom. Your sauce will also thicken when it’s done cooking.

Nutrition

Calories: 671kcal | Carbohydrates: 41g | Protein: 42g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 181mg | Sodium: 1186mg | Potassium: 900mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1800IU | Vitamin C: 26mg | Calcium: 333mg | Iron: 1.8mg
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Laura

Tuesday 16th of June 2020

Love this recipe and have made it several times. It was recommended by my daughter. Thank you for sharing this easy and tasty recipe.

Tanya

Tuesday 16th of June 2020

Thank you Laura! So glad you enjoy this recipe :)

Martha

Sunday 7th of June 2020

Can this freeze? If so, Any tips on reheating?

Tanya

Monday 8th of June 2020

hi Martha, I wouldn't freeze this after making it as is since the noodles probably wouldn't be the best once reheated. You could lower the pressure cook time so the noodles are cooked a little below al dente and then you can freeze. For reheating, I would thaw and bring to room tempature and reheat in an oven on 350F until warmed and cooked through, about 20 minutes. I hope that helps.

Sheri

Friday 24th of April 2020

Absolutely delicious! My husband has been bragging about it for a week!

Laura

Monday 20th of January 2020

This was SO GOOD! One of the best instant pot recipes I've made. Whole family loved it! This will definitely be in the regular rotation.

Tanya

Monday 20th of January 2020

So glad you liked it Laura. We love it here as well, such cheesy goodness.

Heather

Saturday 16th of November 2019

Mine ended up super soupy and I even pulled out close to 2 cups of liquid before adding the cream and cheese. What could I have done differently?

Tanya

Saturday 16th of November 2019

Hi Heather, it'll be a little soupy after pressure cooking. A little sauté at the end will thicken it up and it thickens up while it cools. The ingredients as listed shouldn't make it super soupy though so I'm not quite sure what went wrong. The chicken and vegetables will release some additional liquid while pressure cooking. If your chicken already has extra brining liquid in it, that may be the cause.