Chicken spaghetti is a delicious comfort meal, but cooking it in the Instant Pot is a great way to bring comfort to a new level with this simple 1 pot recipe!
Set your Instant Pot to saute mode and set the timer for 5 minutes.
Saute your butter and onion until soft, about 3 minutes.
Add in the minced garlic, and push the cancel button. Stir to incorporate the garlic.
Pour in the chicken broth.
Break your spaghetti noodles in half and lay them in the broth, going every direction. The more scattered they are, the less they'll clump together as they cook.
Add your can of Rotel (undrained) over the noodles. DO NOT STIR.
Scatter the shredded chicken over the top and then sprinkle the seasonings on top. DO NOT STIR.
Lay the cream of chicken soup right over the shredded chicken. DO NOT STIR.
Close the lid and seal it. Set it to High Pressure for 4 minutes. Do a 6 minute Natural Pressure Release before releasing the remaining pressure.
Open the lid and add in your cubes of cream cheese. DO NOT STIR. Close the lid back up and continue to let it rest on "keep warm" mode for another 7-10 minutes.
Stir in the cheddar cheese and sour cream. Stir the mixture together well.
Serve warm.
Notes
Cream Cheese: You can use softened or cold cream cheese, but softened cream cheese blends into the pasta sauce more easily.Noodle Length: Break the long spaghetti noodles in half or use "pot-sized" noodles to ensure they fit comfortably in the Instant Pot without sticking out.Noodle Placement: Scatter the noodles in various directions in the pot to prevent them from sticking together. This ensures even cooking and helps the sauce coat all the noodles.Storage: If you have leftover chicken spaghetti, you can freeze it in a greased aluminum pan, covered with foil or a lid. Store it in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge and then warm it in the oven at 350 degrees F until it reaches at least 160 degrees F on an instant-read thermometer. If storing in the fridge, use an airtight container and consume within 3-5 days.