Instant Pot Chicken Spaghetti

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!

4.84 from 18 votes

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Course: Main Course, Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 35

Instant Pot Heating Time: 20

Total Time: 1 10

Servings: servings

Calories: 345kcal

Author: Jennifer

Ingredients

4 split chicken breasts
16 oz spaghetti
10 oz can cream of mushroom soup
10 oz can cream of chicken soup
10 oz can cheddar cheese soup
10 oz can Ro-tel tomatoes with green chiles undrained
salt
pepper
1/2 pound Velveeta cheese optional, cubed

Instructions

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.

Notes

Diabetic Substitutions:

Use Healthy Request Cream of Mushroom Soup
Use Healthy Request Cream of Chicken Soup
Eliminate Velveeta cheese
Use whole-wheat spaghetti

Equipment

Nutrition

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