Instant Pot Chicken Spaghetti is a delicious and easy dinner recipe that can be made completely in the Instant Pot in a little more than an hour. Easy cleanup and a family-friendly meal. That’s what I call a win!
This Cheesy Instant Pot Chicken Spaghetti is a delicious easy meal that is perfect for weeknights. Make restaurant quality pasta all in one 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.
4 split chicken breasts
16 oz spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cheddar cheese soup
1 can Ro-tel tomatoes, undrained
salt and pepper
1/2 pound Velveeta cheese (optional), cubed
Place chicken breasts into inner pot of Instant Pot. Cover with water and 1 tsp or more salt, to taste.
Cook on High Pressure for 20 minutes then quick release the pressure. Remove chicken to a heat-proof plate to cool.
Turn Instant Pot to saute setting and allow the remaining broth to come to a boil then add spaghetti noodles.
Cook according to package directions until al dente, about 10 minutes.
Without draining pasta (may remove 1-2 cups of broth, if needed), add the 3 cans of soup, Velveeta (if using) and Ro-tel tomatoes. Stir well.
Remove chicken from bone and cut into bite-sized pieces. Stir gently to combine.