Description
Instant Pot spaghetti with chicken, mushrooms, celery, onion and cheese.
Ingredients
Scale
- 2 Tbsp butter
- 1 small onion, diced
- 1 celery rib, sliced
- 8 ounces mushrooms, sliced
- 1 tsp garlic powder
- 1 tsp pepper
- Pinch of kosher salt
- 2 cups water
- 1 pouch of Lipton's dry chicken noodle soup
- 8 ounces uncooked spaghetti
- 3 cups chopped cooked chicken
- 1 cup shredded sharp cheddar
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl around until melted. Add in the onion, celery and mushrooms and saute for 4 minutes. Stir in the garlic powder, pepper and salt.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the contents of the Lipton’s pouch. Break the spaghetti in half and lay it in a criss cross pattern in the pot. Place chicken on top of spaghett.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let pot sit for 5 minutes. Move valve to venting and remove the lid.
- Stir well. Sprinkle cheese on top and let it melt. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot