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!
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Servings: 12 servings
Calories: 345kcal
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
- ½ pound Velveeta cheese, optional, cubed
Directions
- 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 Facts
Serving: 134 grams | Calories: 345 kcal | Carbohydrates: 36 g | Protein: 23 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 51 mg | Sodium: 799 mg | Potassium: 475 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 401 IU | Vitamin C: 2 mg | Calcium: 142 mg | Iron: 2 mg
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