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Instant Pot Chicken Spaghetti
This filling and delicious spaghetti recipe is perfect for your family.
Course
dinner, lunch, Main Course, party, picnic
Cuisine
American
Keyword
chicken, spaghetti, Tomato Sauce
Prep Time
4
minutes
minutes
Cook Time
21
minutes
minutes
Servings
5
Calories
556
kcal
Author
Corrie
Ingredients
1
teaspoon
olive oil
1
onion
chopped
1
can
tomato with green chilli
1 ½
cup
chicken broth
½
tablespoon
garlic salt
1
tablespoon
paprika
1 ½
chicken breasts
8
oz
spaghetti
thin/medium
4
oz
cream cheese
2
cup
cheddar cheese
2
tablespoon
ranch seasoning.
parsley
Instructions
Heat oil and saute onion for 3 minutes.
Add the can of tomato with green chili and chicken broth and mix well
Add garlic salt and paprika and stir well.
Add the chicken and close the lid.
Cook on high pressure for 15 minutes.
When cooking time is complete, wait for a natural pressure release.
Open the lid, take out the chicken, shred into pieces and keep aside.
Add the spaghetti to the Instant Pot.
Add cream cheese, cheddar cheese and ranch seasoning and stir well.
Close the lid and
steam
for 2 minutes.
Once done, do a quick release.
Open the lid, take out the spaghetti and add chicken and parsley on top.
Serve and enjoy :)
Video
Nutrition
Calories:
556
kcal
|
Carbohydrates:
44
g
|
Protein:
34
g
|
Fat:
26
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
116
mg
|
Sodium:
1850
mg
|
Potassium:
675
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
934
IU
|
Vitamin C:
17
mg
|
Calcium:
396
mg
|
Iron:
2
mg