Instant Pot Chicken Spaghetti–creamy spaghetti with shredded chicken blasted with tons of flavor from seasonings and a can of Rotel. An easy weeknight dinner that your whole family will love. Make it quickly in your electric pressure cooker.
Get the SLOW COOKER version of the recipe here
Instant Pot Chicken Spaghetti
This instant pot chicken spaghetti must make it on your menu this week. I’m seriously in love with this dinner. It is so creamy and yet so flavorful. My whole family loved this dish!
You start this recipe with a can of rotel. Rotel is just diced tomatoes with diced green chilies. I opted for the mild version.
Add in some chicken broth or you can use water with some Better Than Bouillon. I always have Better than Bouillon on hand in my refrigerator so that’s what I used. I buy the big jar of it from Costco. It’s my fave!
Then add in some chicken breast halves. I used 2 chicken breast halves which weighed about 1 1/2 pounds. Mine were not frozen but you can totally use frozen chicken breast halves in this recipe. Use the same cooking time listed below. The pot will just take a bit longer to come to pressure.
Toss in a diced onion (I used yellow onion), ranch seasoning, garlic salt and paprika. I buy the big jar of Hidden Valley Ranch Seasoning from Costco but you can just buy a packet of it next to the salad dressings if you want.
At this point you’ll pressure cook the chicken for 10 minutes. If I have time I always like to let the pressure release on its own (natural pressure release) rather than doing a quick release when I’m making chicken. This seems to help the meat stay tender and moist. If you don’t want to wait you can let the pressure release naturally for 10 minutes and then move the valve to venting.
You’ll remove the chicken and place it on a cutting board and then shred it up. Add the spaghetti into the pot and turn up the heat by using the saute setting. I used the lowest saute setting on my Instant Pot which is labeled as “less.” Because the spaghetti is so thin it will only take 5 minutes to cook and get soft. Add in the cream cheese and cheddar and stir until creamy. This recipe is best when served immediately but if you have leftovers you can store them in an airtight container in the fridge. UPDATE 9/18/18–There is a second way to make this recipe where you cook the spaghetti and chicken at the same time! View the video below to see the method in action!
Watch how to make Instant Pot Chicken Spaghetti (video)
One thing that I wish I would have added is mushrooms! I love mushrooms and I think it would have been perfect in this instant pot chicken spaghetti. Next time! If you do decide to add fresh mushrooms I would add the sliced mushrooms at the beginning with the chicken.
More family friendly chicken recipes
Instant Pot or Slow Cooker Creamy Chicken
Instant Pot or Slow Cooker Cheesy Chicken Broccoli Rice Casserole
Instant Pot or Slow Cooker 3-Ingredient Chicken and Gravy
What Pressure Cooker Did You Use?
For Instant Pot Spaghetti Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
Instant Pot Chicken Spaghetti
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus time to come to pressure and time to release pressure)
- Total Time: 20 minutes
- Yield: 6 servings 1x
Creamy spaghetti with shredded chicken blasted with tons of flavor from seasonings and a can of Rotel. An easy weeknight dinner that your whole family will love. Make it quickly in your electric pressure cooker.
- 1 (10 oz) can of Rotel (diced tomatoes with green chilies) I used mild
- 1 1/2 cups chicken broth or 3/4 cup chicken broth (depending on method you use for cooking, see directions below)
- 1 1/2 lbs boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
- 1 yellow or white onion, diced
- 2 Tbsp Hidden Valley ranch seasoning (not quite a whole packet)
- 1/2 tsp garlic salt
- 1 tsp paprika
- 8 oz uncooked spaghetti (I used whole wheat spaghetti)
- 4 oz cream cheese (half a brick)
- 2 cups grated medium cheddar
There are two ways to make this recipe. The first is when you cook the chicken separately from the spaghetti. This would be a good method for someone who does not have a pan that fits inside their Instant Pot or for someone who is doubling the recipe. The second method is for someone who has a pan that fits inside their Instant Pot. Make it either way! Option 1: Cooking chicken and spaghetti separately:
- Add the entire can of Rotel into the Instant Pot. Add in 1 1/2 cups chicken broth, chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the pressure cook button (mine says “manual”) to 10 minutes on high pressure. When the timer beeps let the pressure release on its own for at least 10 minutes. If you have time do a full natural pressure release. If not, move the valve to “venting.” Remove the chicken and place on a cutting board.
- Turn the pot to “saute” setting. Put it on the lowest saute setting (mine says “less”). Add in the uncooked spaghetti. Stir every minute or so. It will take about 5 minutes to cook. While the spaghetti is cooking, shred the chicken.
- When spaghetti is almost cooked stir in the cream cheese and the cheese until it is melted. Stir in the chicken.
- Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.
Option 2: Cooking chicken and spaghetti at the same time (using pot-in-pot method):
- Add the entire can of Rotel into the Instant Pot. Add in 3/4 cup chicken broth, chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir.
- Break the spaghetti (I used whole wheat spaghetti) in half to fit inside your pan that fits inside your Instant Pot. I used this one*. Cover with 2 cups of water. Cover the pan with a lid or with foil. Lower the pan on top of the chicken (I used a sling…see the video for what I mean).
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the pressure cook button (mine says “manual”) to 10 minutes on high pressure. When the timer beeps let the pressure release on its own for at least 10 minutes. If you have time do a full natural pressure release. If not, move the valve to “venting.”
- Remove the lid. Remove the spaghetti pan (use gloves so you don’t burn your fingers). Drain off excess water from spaghetti. Remove the chicken and place on a cutting board. Shred it up.
- Turn the pot to “saute” setting. Add in the cream cheese and the cheese until it is melted. Stir in the chicken and spaghetti.
- Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.
Recipe adapted from Ashley Moyer. I used my 6 quart Instant Pot Duo 60 7 in 1* One thing that I wish I would have added is mushrooms! I love mushrooms and I think it would have been perfect in this instant pot chicken spaghetti. Next time! If you do decide to add fresh mushrooms I would add the sliced mushrooms at the beginning with the chicken.
- Category: Pasta
- Method: Instant Pot
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My husband does not like spaghetti or anything to do with spaghetti noodles he tried some today and asked for seconds and he wanted to take some to work. He even told me not too loose the recipe. He said it was amazing.
Wow what a compliment! So glad he enjoyed!
Made this for the first time last night… it WON’T be the last time! This is an easy, delicious dish and is an instant family favorite! Sent it to my Mom to try in her slowcooker. I know what I’ll be making the next time I’m having company. THANK YOU!
So glad to hear you all liked it! Thanks for the 5 stars!
Can you freeze left overs ? Made this today and much is left over ! If you can what do you recommend, Freezer bags ok ?, and how long will it last ???
Yes! Freeze in bags for up to 3 months.
Fabulous!! I will make this AGAIN and AGAIN! So far it is my Favorite recipe. My family loved it, I just wish I would have doubled it. It was so DELICIOUS! Thanks for sharing!
Thank you Cherish! I am so glad to hear that you enjoyed the chicken spaghetti. It’s one of my favorites!
Love this recipe- we have made it a few times. I didn’t have rotel and used my diced tomatoes with onion/garlic/basil and it still turned out fabulous. I have made it with gluten free noodles too, which worked out well ( i needed to add some additional broth during the noodle cooking but it was fine as I was there to monitor it). Thank you- it’s a great comfort food meal.
good to know it worked with gluten free pasta! Thanks for sharing!
Sophia Simpton says
Hi! How would you adjust this for an 8 qt.?
You can keep the same instructions.
Hi! How should I adjust the time for frozen boneless skinless thighs? Thanks!
I would do 15 minutes for those!
Isn’t 8 ounces of pasta serve 4 people? I think 12 ounces would serve 6 right?
This would make 4 large servings or 6 smaller servings.
Kathie Hsynes says
I made this last night and it was your best recipe yet! It was awesome. My husband loved it ! I cooked angel hair pasta on side. I used 2 cans white chicken from Sams I added it after all had cooked and then added it to pot.snd put on sauté and did cheeses. I also added bell pepper in beginning. This is a keeper. Love your recipes and will also do the mushrooms next time. Thank you for all you do !
You’re welcome! Glad you liked it Kathie!
I love all your recipes. Do you have a cookbook that I can order? I am so tired of printing out all of your recipes. I think I have at least a ream of paper recipes. A recipe book would be so nice. Thanks
Hi Audrey, I am working on a cookbook now and plan to have something out by the fall!
This was MUCH better the second and third day as the flavors meld. If you double the spaghetti be sure to fully double the Ranch and garlic powder (I don’t add salt with so much cheese. I didn’t measure my cheese just used up last of Mexican cheese blend and guessed on some additional mozzarella for the balance. Gave great taste complexity and a little stretchy cheese. I used pot spaghetti— or break regular in half. I find it helps with stirring. Fabulous and Flexible recipe! I think added veggies like broccoli would be a plus!
Thanks for sharing your experience!!
Hi! How would you make this differently with frozen chicken?
I would use a 12 minute pressure cook time for smaller breasts or 15 for larger.
Very good!!! I’d totally order this in a restaurant. My husband loves regular spaghetti so I wasn’t sure how this would go over but he loved it and my ten year old who doesn’t like chicken even said it was good. Thank you!!
I’m glad you all liked it! That makes my heart happy!
Kate Z says
Just made this version of chicken spaghetti and I’m so happy! Since I am the only one gluten free in my household, it’s difficult to make pasta dinner casseroles. This recipe was so easy to adapt to using some gluten free pasta and some regular so everyone in the family was happy! The only recipe for chicken spaghetti I found that I could cook the chicken and ingredients separate from the pasta. Thanks!!!!!!!!!
Oh how great! I’m so glad that it worked for you Kate 🙂
Linda Fundytus says
Hi Karen-I made this Instant Pot spaghetti chicken after I watched your cool video. I also used the same pot in pot method as you [with the same inner pot]. After the cook time was done, the chicken was cooked very well but the spaghetti was uncooked [I did add 2 cups of water to this prior to lowering it in the IP. I threw the spaghetti into boiling water but it took another 10 mins. The overall dish was delicious. Did you have a problem with that spaghetti clumping together in the inner pot inside the insert when you made it?
I love your videos. Thank you so much.
It did clump a little bit. But not too bad. I just stirred it and it was fine.
Sherilyn Carmichael says
Karen I love all of your recipes, thank you so much for your blog. I was wondering if on your scale if you could add 1/2 recipe. With only 2 of us a whole recipe ends up being too much. Thanks so much and keep up the good work.
Hi Sherrie, I’ve asked the developers of this recipe card tool to add this option. I hope they listen because a lot of people need to halve the recipe.
Elena Simons says
Made this last night and it is rich, creamy and DELICIOUS!! Easy recipe, definitely a keeper. Thx for sharing 🙂
You’re welcome Elena, I’m so happy you loved it 🙂
Hi Karen! This is one of my favorites of yours. I want to make it for a crowd – about 15 people. I was thinking I would have to make several batches in my pressure cooker, but perhaps you have a better idea? Thanks!!
Could you double the recipe and then double it again? That’s what I would do.
Cathy Jone says
This was wonderful and is a keeper! I followed the recipe except for adding garlic, because we love it. Both my husband and I loved the recipe.
Glad to hear this Cathy!
My husband and I absolutely loved this! It took no time at all. I didn’t have any ranch seasoning so I added garlic powder, onion powder, dill weed, and dried parsley (which is what that seasoning typically consists of). I also added a can of diced tomatoes and a little bit of cayenne pepper. I took out the cheddar cheese (because I’m weird and don’t like it) and we did this with elbow macaroni instead of spaghetti. Absolutely delicious! Thanks for the recipe!!
Cool! Your version sounds tasty 🙂
This recipe is amazing and a go-to for something quick, easy, and with ingredients I already have! I followed the recipe, but added two cans of mushrooms, a red bell pepper, and used only chicken broth instead of water to add flavor. Also, I was able to add all ingredients and put the broken noodles on top before setting the instant pot to 10 minutes. Can you believe it all cooked together?! I pulled out the chicken and shredded it. Then, I added the cheese. Talk about an all in one dump recipe!! So super simple! Husband rates it a 10!!! ❤️Thank you!!!
I will have to try it your way next time!
what would I have to do to double this recipe? my family LOVES this! I have 6 qt.
I would just double all the ingredients and keep the cooking time the same or maybe 1-2 minutes less. Do you cook pot in pot?
Trisha White says
I just got done making it and it’s awesome my husband said an my son liked it too I couldn’t believe it. I think next time I’m gonna add the mushrooms. I know I will be making this again great recipe.
This was ok. Won’t be saving the leftovers.
Can the lower calorie cream cheese be substituted?
We made this as written and it was fabulous! Has anyone used a rotisserie chicken with the recipe and if so, how did you adjust the instructions?
I haven’t tried rotisserie yet but I’m glad you liked it!
Michael L. Gooch says
Rotisserie chicken sounds awesome. I’m trying it next time. I’ll shred and add it the same As the cheese! Great idea.
Anne Shepard says
I loved tne chicken spaghetti & the chicken taco bowl. I love your recipes & the 2 different versions. Also I appreciate your detailed instructions! The only thing I would ask for in your perfect recipes is nutritional values; calories, fat, sodium, cholesterol, etc. Thanks for considering the request.
I know! I totally need to do that 🙂
Saundra Curry says
I haven’t tried this yet, but will be adding it to our menus. I love your site and your thoroughness!
However, count me in for adding nutritional values. I have lost 34 lbs. using an app, and am much more careful now in watching what I eat. I eat everything I want, but adjust portions based on calories, sodium, carbs, etc. I sometimes have to adapt—like a smaller breakfast if I know how many calories I will be eating for dinner, or vice versa.
Hi Saundra, good for you losing 34 pounds! Wow! I just added the nutrition info to this recipe 🙂
Saundra Curry says
Wow, that was quick! Thank you so much!!!
Barbara Brizendine says
You might try gathering the nutritional values from each ingredient package to get the values.
I worked with what I had on hand and improvised. I didn’t have a can of rotel, so I used a can of Italian seasoned diced tomatoes. I didn’t have ranch seasoning or dill/chive, but used oregano, chili powder, nutritional yeast (which helped with the cheesy flavor too) and extra salt/pepper/garlic/paprika. I used probably closer to 1/3 of a brick of cream cheese as that was all I had left in the kitchen lol. I also used maybe 2 lbs at most frozen chicken thigh and cooked in my IP for the poultry setting (12 mins on high). I personally do not like spaghetti noodles, so substituted for an elbow, but the full 16 oz box. I needed about an extra cup of broth and maybe 5 extra minutes of sauteeing at medium instead of low to make up for quantity and thickness of pasta shape. My family loved it! I imagine the original version was likely more rich and thick than mine, but my version gave us some extra leftovers as the chicken spread out nicely with the noodles. Next time I would add bell pepper, mushrooms, spinach, maybe some fresh Roma tomato, and the ranch seasoning (perhaps just the herbs) as well as double it for max leftovers. Absolutely love one pot instant pot recipes! Thanks for a new staple 🙂
Wow your changes sound delicious! I’m glad I could inspire you in some way.
SHIRLEY J STONEBERGER says
I made this and we loved it. Do you think I can make this in the 3qt. instant pot? I want to make this as a second main dish to see how the family likes it for our family dinner night? I will be using my 6qt IP for another main dish.
I bet it would fit!
Great recipe! Fast and tasty. Everyone loves it. Next time will add sun dried tomatoes.
mary kasprowicz says
What are the carbs and calorie count on this good recipe?
Awesome! I made this tonight and it will be in our regular rotation. So good!!! I didn’t see the comment about same cooking time if frozen and added 3 minutes. Also, I didn’t have chicken breasts and used boneless, skinless chicken thighs. Still amazing! I added mushrooms. Excellent addition. Also, added salad olives but must not have added enough as we didn’t find them. Honestly, I’m so pleased to find this delicious instant pot recipe. Thank you!
Can you use velveeta?
instead of cream cheese? I bet that would be amazing.
This was delicious. I halved the recipe, and used Italian stewed tomatoes. I will
be making it again for the two of us.
Glad to hear!
Finally made this tonight as written and it was fabulous! My husband loved the cheesiness.
I like a little heat so next time I think I’ll chop up some jalapeno.
Also went with the mushrooms.
Thanks for another great recipe😀
I made this recipe exactly as written, and it is amazing! My husband loved it as well and it was delicious the next day when we had leftovers too. I look forward to making it again!
So glad you liked it!
Glad you enjoyed it! We love this one too!
I made it with mushrooms – 8 oz of cremini from a Costco pack that were huge and I sliced thin. Next time I’ll use more – they added a great taste top the dish. I, too, found that I needed an extra 1/4 cup of water when cooking the spaghetti. My partner abhors “spicy food” so I went with a can of Italian seasoned stewed tomatoes instead of Rotel, but added hot sauce to my dish to add the flavor back in. This recipe will be on standard rotation.
That sounds awesome with the mushrooms!
Made this as my first IP meal on the recommendation of a friend. I had an enormous frozen breast and 10 min plus 10 min natural release was not enough, it was still raw in the middle by a lot. So I threw it back in and brought it to pressure and cooked 4 more min, quick release, and that did the trick. Maybe because I had to pressurize twice but there was not enough liquid to cook the spaghetti – I added some more chicken stock to get enough liquid. After melting in the cheeses, I should have added even more stock as it was so thick I could barely stir and it tasted a bit dry. Overall we really liked it and I’d make it again – hopefully it would go more smoothly and come together faster now that I know the chicken breasts we get at Sprouts are so huge they need longer to cook.
Okay, this is good to know! Thanks for sharing!
Just finished making/eating this and couldn’t wait to give it five stars.
What adjustments will I need to make in order to double the recipe? One batch isn’t enough to feed four plus leftovers.
Maybe if we all hadn’t had seconds… 🙂
Just double all the ingredients straight up. No need to change the cooking time.
Joe from Chicago says
How do gluten free noodles hold up in an instant pot?
Hi Joe, I honestly don’t know because I have never tried it. Sorry I can’t be more helpful. I’ve heard from a few people that they have used gluten free and it has worked well.
Made it tonight in the Elite Pressure cooker and it will be on the List of Favorites. Husband said to make sure it becomes a regular. Thank you Karen!
Awesome Amber! I haven’t heard of the Elite pressure cooker. Do you like it?
I made this for the first time tonight and it was delicious. My husband is a big fan and so am I. We ate it over zoodles instead of spaghetti to save calories and carbs.
Yum! I love zoodles!
This recipe is delicious! My husband said it was his favorite thing I’ve made in the Instant Pot.
I cooked my spaghetti noodles separately to avoid all the stirring. They cooked while the instant pot was releasing.
This recipe is a keeper. Thanks!!
Good idea! I’ll try this next time 🙂
Cindy Brown says
I did a very similar thing last night. I boiled the spaghetti separately, but only 6 minutes so that when I added them to the broth while I was shredding the chicken, the noodles would cook faster. This was huge hit in our house last night, thank you so very much! We didn’t use the onions, only 2 of the 4 of us like onions, but the rest of the recipe we followed exactly. This is the best dinner I made in my Power Cooker since I got it for Christmas. Yumm!!
Christy Kelly says
This is so good!! My kids loved it and husband had seconds then packed it for his lunch. Only change I made was adding 15 oz of tomato sauce. I’ll make again! Thank you!
So glad you liked it!!
Debbie Grantham says
Absolutely awesome! This made my husband happy to have Chicken!
This was delish! It was the first recipe I tried using my Instant Pot. Easy peasy! I added mushrooms in while cooking and then while sauting, added a 1/4 cup of sliced spanish olives. My hubs raved about it. Thanks for the great recipe!
I used a can of salsa.
oh yum on the olives idea!
Cindy Brown says
I think fresh spinach might also be a good addition. I also love the idea of the olives. Gonna try that too 🙂
We don’t have Rotel Tomatoes and Chilies in Canada. What would be a good substitute? Should I just use a can of dices tomatoes and add a fresh jalapeno pepper?
Just use a can of diced tomatoes and a can of green chiles. I’ve done that before and it has worked well. I like the petite diced tomatoes. I think jalapeno would be too spicy. Green chiles don’t add heat just flavor.
I live in texas you can easily make mock rotels as “picoso” spicy as you like can petite diced tomatoes 1-2table spoon adobo seasoning 1 -2 jalapenos slice and remove seeds for milder salsa we have pick sweet in freezer basically it’s the trinity to all southern cooking 1/4. cup and of course cilantro 1/2 bunch chopped I threw it all in the pot before pasta
For those in Canada, I tried the recipe with a can of Aylmer Accents Chilli Seasoning diced tomatoes. It turned out great.
Thanks for the suggestion!
Debora Cadene says
what could you use instead of the packaged ranch stuff??
Here is a homemade ranch seasoning mix. This might give you ideas on what to use: http://thepioneerwoman.com/food-and-friends/homemade-ranch-seasoning-mix/
How many minutes will i add for frozen chicken breasts?
Keep the minutes the same.
Amazing. Our guests loved it. We did it with 3 pounds of chicken, a little more broth, a little more cream cheese, and about 3/4 pound of spaghetti. HP for 14 minutes. NR for 9 minutes. Great, easy meal.
So glad! This is my fave lately.
Is it possible to do with frozen chicken?
Yes, same cooking time.
Does increasing the cook time for frozen chicken overcook the pasta?
Because it’s pot in pot it’s pretty protected
Joyce Pruhs says
Your Chicken Spaghetti was so delicious!
It’s a keeper recipe. I cooked the sauce on
Saturday in my Instant Pot, and the spaghetti on the stove after church Sunday. I served the sauce and spaghetti in separate dishes so the pasta stayed al dente. A salad rounded out our meal . It was a hit. Thank you for posting the recipe.
J Peter says
I am curious as to the Nutrition Values per serving, please of this recipe, as published. It sounds so good.
Hi there, you can input the information here for nutrition info: http://www.myfitnesspal.com/recipe/calculator
Thanks for reading my blog!