This creamy, cheesy, Instant Pot chicken spaghetti is a satisfying meal that will be a family favorite. This chicken spaghetti recipe is made of chicken, onions, peppers, and Mexican cheese. It is full of flavor and a quick and easy dish to add to your dinner menu.
Total Time 30minutes
1teaspoon garlic powder
Instant Pot Chicken Spaghetti
1tablespoonolive oilextra virgin
1onion (1/2 cup)chopped fine
1/2red pepper(1/2 cup)chopped fine
1/2green pepper(1/2 cup)chopped fine
1poundspaghetti noodlesbroken in half
2cupsof Mexican cheese
Season chicken with garlic powder, onion powder, paprika, pepper, salt.
Using saute or browning function, heat oil and butter.
Stir in onions, peppers, seasonings and cook about 3 minutes.
Stir in broth.
Lock lid in place and close pressure value. Cook high for 5 minutes.
Turn off pressure cooker and quick release pressure. Carefully remove lid, allowing steam to escape.
Stir in heavy cream and cook using saute/browning function until heavy cream has thickened and pasta is fully tender, 2 to 5 minutes. Turn off pressure cooker.
Add cheese 1 cup at a time until melted and smooth.
Make sure to put the noodles in different angles to help prevent them from sticking together. Some may still stick together you will just need to stir them to get the liquid to help break up the noodles that stuck together.The sauce will thicken once you add the heavy cream and cheese if it looks a bit soupy to you.