Yield: 6 servings
Instant Pot Chicken Spaghetti
Instant Pot Chicken Spaghetti is the ultimate comfort food! Spaghetti noodles, cheesy sauce, and tender chicken come together perfectly in the Instant Pot!
Prep Time
10 minutes
Cook Time
6 minutes
Additional Time
15 minutes
Total Time
31 minutes
Ingredients
- 3 cups chicken broth
- 12 oz linguine noodles
- 1 pound frozen chicken tenderloins
- 2 oz diced green chiles (1/2 of a small can)
- 1 can cream of chicken soup (10.5 oz)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese
Instructions
- Pour the chicken broth in the Instant Pot liner. Break the noodles in half and put them in the liquid in a criss-cross pattern.
- On top of the noodles, add the chicken tenders in a single layer. Put the salt and pepper, green chiles, and chicken soup on top of the chicken. Do not stir.
- Put the lid on the Instant Pot and cook for 6 minutes high pressure. Allow a 5-minute natural release and then release the remaining pressure.
- Open the lid and remove cooked chicken tenders. Dice and set aside.
- Add the shredded cheese to the Instant Pot and stir with the pasta until the cheese is melted and well combined. Add the diced chicken back to the pasta, stir, and serve!
Notes
- To use fresh chicken tenders (instead of frozen), use regular spaghetti noodles instead of linguine. Cook for 3 minutes high pressure with 5 minutes natural release.
- To use chicken breasts, cut breasts into strips and follow the directions for fresh chicken tenders above. Do not use frozen chicken breasts (they take too long to cook).
- Verify chicken reaches at least 165 degrees. Use a meat thermometer to verify the temperature. If the chicken is slightly underdone, put the lid back on the Instant Pot and let it sit for 2-3 minutes. The heat trapped inside the lid will continue cooking the chicken.
- If your sauce is too thick, you can add a splash of chicken broth to thin it down to the desired consistency. Add 1 tablespoon of broth at a time until the sauce is thinned to your liking.
- If your sauce is too thin, you can set the Instant Pot to Saute Low and cook for 2-3 minutes over low heat.
- Optionally, add steamed vegetables. You can mix in steamed veggies after you mix in the cheese. Steamed broccoli, cauliflower, carrots, or peas are delicious!
Nutrition Information:
Yield:
6Serving Size:
12 oz (about 1.5 cups)Amount Per Serving: Calories: 457Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 108mgSodium: 1316mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 39g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.