Instant Pot Chicken Tetrazzini is an incredibly creamy, cheesy and delicious pasta recipe your entire family will love. It is a comforting meal and so easy to make in your electric pressure cooker. This one-pot pasta recipe will satisfy your hungry family on those busy weeknights!
I cannot rave enough about this recipe for Instant Pot Chicken Tetrazzini. It’s a super creamy and delicious pasta recipe that is so easy to make in your Instant Pot. I have to give all the credit for this one to my husband Ryan, who created the recipe for me, in response to my request for a super creamy and yummy pasta.
What Is Chicken Tetrazzini?
Chicken Tetrazzini is a little bit of heaven on a plate! It’s a comforting pasta dish that usually includes chicken, spaghetti noodles and mushrooms covered in a buttery, creamy cheese sauce. My recipe doesn’t have mushrooms in it because, as Ryan said, he kept this one “Valerie and kid friendly!”
What Sides Go With Chicken Tetrazzini?
This Pressure Cooker Chicken Tetrazzini goes perfectly with a side of Italian or French bread. We love to dip the bread in a mixture of oil and dipping spices, but you can also butter the bread, add some garlic salt and pop it in the oven for a few minutes.
You can, of course, also serve the Chicken Tetrazzini with a side salad. Finally, to top of the creamy pasta, you can use some shredded parmesan cheese and some chopped up parsley to give it some color.
¼ cup unsalted butter divided
1 tbsp olive oil or other vegetable oil
4 chicken breasts brined and cubed
2 tbsps dried minced onion
½ tsp garlic powder
½ tsp pepper
1 lb spaghetti pasta can substitute linguine or fettuccini
4 cups unsalted chicken stock
½ cup heavy whipping cream room temperature
3 tbsps all-purpose flour
4 tsps Better than Bouillon roasted chicken flavor
1 tbsp lemon juice
1 tsp kosher salt
1 cup whole milk room temperature
1 cup sharp cheddar cheese shredded, can substitute mozzarella
Brine and Cube Chicken: Make a brine by filling a large bowl with one quart of warm water and adding a ¼ cup of kosher salt to the water then mixing until the salt is fully dissolved. Trim any fat from the chicken breasts and then place in brine and allow to sit for 15 minutes. Remove the chicken breasts from the brine and then pat dry with paper towels. Cube the chicken into small 1/4″ cubes.
cook and saute
Cook the Chicken: Turn on ‘Sauté’ and adjust heat level to ‘More’. Allow the pot to heat up until the display reads ‘Hot’. Add the olive oil and half the butter to the pot and allow the butter to melt and heat up. Add the cubed chicken breast to the pot and toss until thoroughly coated in the butter. Sauté until cooked white on all sides. About 10 minutes.
Season Chicken: Add the remaining butter and season with the dried minced onion, garlic powder, and pepper. Sauté for an additional minute, continually tossing until the chicken is fully coated in the seasoning and the butter has melted. Cancel out of ‘Sauté’.
PASTA, STOCK, AND CREAM SAUCE
Add Pasta and Stock: Break the spaghetti in half and add to the pot, spreading evenly over the chicken. Pour the chicken stock into the pot.
Prepare and Add Cream Sauce: Mix the flour into the heavy cream until fully dissolved. Add the Better than Bouillon, salt, and lemon juice to the cream and mix in. Pour the milk into the cream sauce and gently mix until the sauce is smooth and creamy. Add the cream sauce to the pot over the spaghetti. Do not mix.
Cook Pasta: Close the Instant Pot, adjust the pressure release valve to ‘Sealing’ and set the pot to ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 9 minutes. Once the cooking time has finished, allow for a 2 minute NPR (natural pressure release) and then release any remaining pressure.
Add Cheese, Toss, and Serve: Add the cheese to the pot and toss into the pasta allowing it to melt. Continue to toss the pasta until all of the excess liquid is absorbed by the pasta.
To speed things up. This recipe doesn’t take long to make, but you can lessen the amount of time it takes even more by skipping the brining. I don’t recommend skipping it because the chicken turns out so much better after being brined, but if you are in a pinch, it may be a tradeoff that you’re willing to make. Alternatively, you could use a rotisserie chicken (covered in the Tips & Tricks section) or pre-shredded chicken.