Instant Pot Chicken Spaghetti Recipe | Creamy Cheesy One-Pot Dinner

Instructions

1. 1

   Cut chicken breasts into roughly 1.5-inch pieces.

2. 2

   Set the Instant Pot to Sauté mode and add olive oil. When hot, add the chicken pieces and cook for 2-3 minutes until no longer pink on the outside.

3. 3

   Season the chicken with salt, pepper, smoked paprika, garlic powder, minced onion, and Italian seasoning as it cooks.

4. 4

   Turn off Sauté mode. Deglaze the bottom of the pot with a splash of chicken broth if needed.

5. 5

   Break spaghetti noodles in half and layer them in a criss-cross pattern on top of the chicken.

6. 6

   Pour the chicken broth evenly over the noodles. Press down gently with a spatula to submerge the noodles.

7. 7

   Spread the canned diced tomatoes over the noodles. Do not stir.

8. 8

   Close the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.

9. 9

   When done, do a Quick Release of the pressure. Do not use natural release with pasta.

10. 10

    Open the lid and give the spaghetti a good stir, breaking up any clumps.

11. 11

    Add the heavy cream and stir until combined.

12. 12

    Add the shredded cheddar cheese one cup at a time, stirring until melted and creamy.

13. 13

    Let the chicken spaghetti sit for a few minutes to thicken, then serve hot.