Instant Pot Chicken Spaghetti

5 from 7 votes

Instant Pot Chicken Spaghetti

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!

Prep Time15

Cook Time7

Warming Time10

Course: dinner, Main Course

Cuisine: American

Servings: servings

Calories: 561kcal

Author: Nicole Durham

Cost: Recipe $10.38 / Serving $1.74

Equipment

Ingredients

1 tablespoon unsalted butter ($0.12)
1 small onion, diced, about ¾ cup ($0.68)
1 clove garlic, minced ($0.08)
4 cups (32 ounces) chicken broth ($1.00)
16 ounces spaghetti noodles, broken in half ($0.98)
1 can (10 ounces) Rotel tomatoes with green chilies, undrained ($1.36)
2 cups cooked chicken, shredded ($2.08)
½ teaspoon salt ($0.01)
¼ teaspoon ground black pepper ($0.02)
1 teaspoon garlic powder ($0.08)
1 teaspoon onion powder ($0.08)
1 can (10.5 ounces) cream of chicken soup ($0.54)
8 ounces cream cheese, softened and cubed ($1.86)
1 cup cheddar cheese, shredded ($0.99)
½ cup sour cream ($0.50)

US Customary - Metric

Instructions

Sauté. Set the Instant Pot to sauté mode for 5 minutes. Add the butter and onion and cook until softened, about 3 minutes. Stir in the garlic, then press cancel.
Add liquid and pasta. Pour in the chicken broth. Scatter the broken spaghetti noodles over the broth, laying them in different directions to prevent clumping.
Layer ingredients. Pour the Rotel over the noodles. Add the shredded chicken and sprinkle with the salt, black pepper, garlic powder, and onion powder. Spoon the cream of chicken soup evenly over the top. Do not stir.
Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 4 minutes. Allow a natural pressure release for 6 minutes, then release any remaining pressure manually.
Melt cream cheese. Open the lid and add the cubed cream cheese on top. Do not stir. Close the lid and let rest on keep warm for 7 to 10 minutes.
Finish sauce. Stir in the cheddar cheese and sour cream until smooth and well combined.
Serve. Serve warm.

Notes

Cream cheese. Softened cream cheese blends more smoothly, but cold will work with extra resting time.
Pasta placement. Scattering the noodles in different directions helps prevent sticking and uneven cooking.
Noodle size. Break spaghetti in half or use pot-sized noodles so they fit fully below the liquid.
Storage. Refrigerate leftovers in an airtight container for 3 to 5 days. Freeze for up to 3 months. Thaw overnight and reheat at 350°F until heated through to at least 160°F.

Nutrition