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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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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 16 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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Recipe Rating




Christi

Saturday 15th of August 2020

Delish! It was a crowd favorite. The onions, mushrooms & bell pepper smelled wonderful!

Tanya

Sunday 16th of August 2020

Thanks so much Christi :)

Debby

Friday 31st of July 2020

This is a fantastic recipe. The only thing I changed was adding a half cut of chopped celery and a small jar of pimento. Made it with thin whole wheat spaghetti. Thank you so much for sharing your recipe!

E. Clifton

Sunday 26th of July 2020

We made this tonight sans the mushroom, sub green bell pepper and it was amazing. I also used a 16oz block of Velveta Queso Blanco instead of cheddar. Next time I'm thinking of adding a can of diced tomatoes and reduce the broth a bit to compensate. Or I may just swap a can of Rotel for the bell pepper. It was amazing as is though.

Fanchon

Friday 17th of July 2020

Hi Tanya..... Thanks for a great Instant Pot recipe. Made this for dinner tonight. It was so delicious. My husband & I really loved it. I have made some IP recipes off the Internet that were not as good and successful. This was really good, your directions and photos were perfect. You have a new fan. I will be checking out some of your other recipes.🤗

Tanya

Saturday 18th of July 2020

Thanks so much Fanchon! :) I truly appreciate it. So glad you enjoyed this recipe.

Marietta James

Wednesday 15th of July 2020

I made this and it was the best. So easy in the instant pot. Thanks for your recipes.

Tanya

Thursday 16th of July 2020

Thank you Marietta! So glad you liked the recipe, it's a favorite around here :)