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!
Table of contents
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🔑 Key to Success #1 – Use Chicken With Bones and Skin
For this Instant Pot Chicken Spaghetti recipe, you’ll want to use chicken breasts that have the bone and skin still on.
Look for a package that says split chicken breasts.
Boiling the chicken with bone and skin will make a delicious and flavorful broth that will elevate the flavors in the rest of the dish.
Make sure you salt the water when you boil the chicken, too. This will really bring out the wonderful flavors in this dish.
Add enough water to your Instant Pot to cover the chicken then set the Instant Pot to High Pressure and set the timer for 20 minutes.
Allow the chicken to cook with the pressure valve set to sealing until the chicken is fully cooked.
After the chicken is cooked, remove it to a heat-proof tray to cool.
I like to pull off the skin and break up the chicken breasts a bit so that the chicken can cool quicker.
🔑 Key to Success #2 – Cook Spaghetti in the Instant Pot
While the chicken is cooling, boil the spaghetti in the Instant Pot.
Set the Instant Pot to saute and let the broth come to a boil. When the broth starts boiling, add the spaghetti and cook with the lid off for 10-12 minutes, until the pasta is al dente.
You may want to stir the spaghetti a few times while it’s cooking.
Once it’s done, do not drain the liquid from the pasta. If you have a lot of broth left in the Instant Pot, you can take a measuring cup and siphon off a cup or two.
You want to have just a little broth left with your pasta.
If you remove some broth, be sure to keep it on hand in case you need to add it back to your chicken spaghetti after your add the soups.
🔑 Key to Success #3 – Add All the Goodies
Once your pasta is fully cooked, it’s time to add in the soups and other goodies.
You can just pour in the soups and the Ro-tel tomatoes and green chiles. You do not need to dilute the soups and you do not need to drain the Ro-tel.
The Velveeta is optional in this recipe. If I’m adding the Velveeta, I cube it and stir it in at the same time as the soups.
As you stir, the Velveeta will melt and combine with your sauce. I will say that the Velveeta helps to make the sauce a little thicker.
My family loves it with the Velveeta.
When everything is melted and combined, shred your chicken breasts and add the meat back to the Instant Pot.
You can use a pair of kitchen scissors to cut the chicken into chunks or you can just shred it with your hands. Gently stir the chicken into the pasta and then your Instant Pot Chicken Spaghetti is ready to serve!
No baking means no more waiting! I’m all about getting dinner on the table sooner rather than later.
📌 Get the Printable Recipe for Instant Pot Chicken Spaghetti
Save this Instant Pot Chicken Spaghetti recipe to your favorite Instant Pot board or your Comfort Food board.
- 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.
- Use Healthy Request Cream of Mushroom Soup
- Use Healthy Request Cream of Chicken Soup
- Eliminate Velveeta cheese
- Use whole-wheat spaghetti
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Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 334Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 917mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 27g
Nutrition Information Provided For Educational and Informational Purposes Only.
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