Description
This instant pot chicken spaghetti is delicious and so easy. It is so great to be able to cook the chicken and the spaghetti noodles at the same time.
Ingredients
Scale
- 5 cups water
- 1 pound spaghetti noddles
- onion powder to taste
- garlic powder to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 teaspoon sea salt, plus more to taste
- 1 1/2 pounds chicken breast, cubed
- 2 tablespoons herb infused olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomato pesto
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella
Instructions
- Cut up chicken breasts into chunks. Season with salt, pepper, onion powder, and garlic powder to taste. Set aside.
- Pour water into the instant pot. Put spaghetti noodles directly into the water. I break mine in half. Add raw chicken. Place lid on and cook for 4 minutes on high pressure.
- When the timer beeps, do a quick release. Remove lid and test chicken to make sure that internal temperature is 165 degrees.
- Strain the chicken and pasta in the strainer in the sink. Then pour chicken and pasta into a large bowl. Add 1 tablespoon olive oil and stir to coat.
- Turn instant pot to saute. Pour in 1 tablespoon of olive oil. Add onions and cook until they are tender and translucent. This takes about 5 to 7 minutes. Add garlic and saute for another minute. Then add in sun-dried tomato pesto and let cook for about a minute.
- Add in heavy cream, Parmesan cheese, mozzarella cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until cheese is melted and fully incorporated.
- Add chicken and pasta back into the instant pot and stir until well combined. Serve with your favorite garlic bread.
Notes
Keep in mind, I use an 8 quart instant pot. Your cook time should still be the same, but I am not sure results will be exactly the same. (*disclaimer: I have not tested this recipe out in a 6 quart instant pot).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Instant pot