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January 3, 2018

Instant Pot Chicken Spaghetti

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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.

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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.

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.

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.

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.

Pin this recipe for later!

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.

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

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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.

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.

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Instant Pot Chicken Spaghetti


★★★★★

4.8 from 29 reviews

  • 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
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Description

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.


Ingredients

Scale
  • 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

Instructions

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:

  1. 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.
  2. 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.
  3. 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.
  4. When spaghetti is almost cooked stir in the cream cheese and the cheese until it is melted. Stir in the chicken.
  5. 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):

  1. 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.
  2. 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).
  3. 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.”
  4. 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.
  5. Turn the pot to “saute” setting. Add in the cream cheese and the cheese until it is melted. Stir in the chicken and spaghetti.
  6. Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.

Notes

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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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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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.

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118 Comments Filed Under: All Recipes, Chicken, Instant Pot, Pasta Tagged With: instant pot, 5 stars, 0-2 hours

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Comments

  1. Tina says

    May 5, 2022 at 8:28 pm

    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.

    Reply
    • Karen says

      May 6, 2022 at 9:47 am

      Wow what a compliment! So glad he enjoyed!

      Reply
      • JAYNE says

        November 4, 2022 at 12:37 pm

        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!

        ★★★★★

        Reply
        • Karen says

          November 4, 2022 at 7:14 pm

          So glad to hear you all liked it! Thanks for the 5 stars!

          Reply
  2. Mike says

    January 8, 2022 at 3:43 pm

    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 ???

    Reply
    • Karen says

      January 8, 2022 at 9:56 pm

      Yes! Freeze in bags for up to 3 months.

      Reply
  3. Cherish says

    April 7, 2021 at 8:27 pm

    Katen,

    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!

    ★★★★★

    Reply
    • Karen says

      April 8, 2021 at 8:22 pm

      Thank you Cherish! I am so glad to hear that you enjoyed the chicken spaghetti. It’s one of my favorites!

      Reply
  4. kate says

    January 13, 2021 at 6:32 pm

    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.

    Reply
    • Karen says

      January 14, 2021 at 11:25 am

      good to know it worked with gluten free pasta! Thanks for sharing!

      Reply
  5. Sophia Simpton says

    August 31, 2020 at 6:45 am

    Hi! How would you adjust this for an 8 qt.?

    Reply
    • Karen says

      August 31, 2020 at 5:26 pm

      You can keep the same instructions.

      Reply
  6. Shannon says

    July 21, 2020 at 5:41 pm

    Hi! How should I adjust the time for frozen boneless skinless thighs? Thanks!

    Reply
    • Karen says

      July 22, 2020 at 12:54 pm

      I would do 15 minutes for those!

      Reply
  7. Brittany says

    June 26, 2020 at 8:35 am

    Isn’t 8 ounces of pasta serve 4 people? I think 12 ounces would serve 6 right?

    Reply
    • Karen says

      June 26, 2020 at 10:39 am

      This would make 4 large servings or 6 smaller servings.

      Reply
  8. Kathie Hsynes says

    June 3, 2020 at 12:47 pm

    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 !

    ★★★★★

    Reply
    • Karen says

      June 3, 2020 at 1:30 pm

      You’re welcome! Glad you liked it Kathie!

      Reply
  9. Audrey says

    June 3, 2020 at 10:22 am

    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

    Reply
    • Karen says

      June 3, 2020 at 1:33 pm

      Hi Audrey, I am working on a cookbook now and plan to have something out by the fall!

      Reply
  10. CheeseLover says

    April 15, 2020 at 11:07 pm

    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!

    ★★★★

    Reply
    • Karen says

      April 18, 2020 at 4:26 pm

      Thanks for sharing your experience!!

      Reply
  11. Maggie says

    April 11, 2020 at 4:00 pm

    Hi! How would you make this differently with frozen chicken?

    Reply
    • Karen says

      April 13, 2020 at 12:32 pm

      I would use a 12 minute pressure cook time for smaller breasts or 15 for larger.

      Reply
  12. Jenn says

    January 13, 2020 at 3:41 pm

    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!!

    ★★★★★

    Reply
    • Karen says

      January 14, 2020 at 9:09 pm

      I’m glad you all liked it! That makes my heart happy!

      Reply
  13. Kate Z says

    January 12, 2020 at 4:20 pm

    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!!!!!!!!!

    ★★★★★

    Reply
    • Karen says

      January 13, 2020 at 12:46 pm

      Oh how great! I’m so glad that it worked for you Kate 🙂

      Reply
  14. Linda Fundytus says

    January 4, 2020 at 7:15 pm

    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.
    Linda

    Reply
    • Karen says

      January 6, 2020 at 7:31 pm

      It did clump a little bit. But not too bad. I just stirred it and it was fine.

      Reply
  15. Sherilyn Carmichael says

    January 3, 2020 at 4:22 pm

    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.
    Sherrie

    ★★★★★

    Reply
    • Karen says

      January 3, 2020 at 7:01 pm

      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.

      Reply
  16. Elena Simons says

    December 19, 2019 at 10:57 am

    Made this last night and it is rich, creamy and DELICIOUS!! Easy recipe, definitely a keeper. Thx for sharing 🙂

    ★★★★★

    Reply
    • Karen says

      December 19, 2019 at 2:43 pm

      You’re welcome Elena, I’m so happy you loved it 🙂

      Reply
  17. Cindy says

    November 21, 2019 at 7:04 am

    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!!

    Reply
    • Karen says

      November 21, 2019 at 5:36 pm

      Could you double the recipe and then double it again? That’s what I would do.

      Reply
  18. Cathy Jone says

    August 5, 2019 at 7:01 pm

    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.

    Reply
    • Karen says

      August 6, 2019 at 9:25 pm

      Glad to hear this Cathy!

      Reply
  19. Victoria says

    July 27, 2019 at 1:10 pm

    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!!

    ★★★★★

    Reply
    • Karen says

      July 29, 2019 at 11:23 am

      Cool! Your version sounds tasty 🙂

      Reply
  20. Nora says

    July 21, 2019 at 7:01 pm

    Hi Karen!
    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!!!

    ★★★★★

    Reply
    • Karen says

      July 22, 2019 at 12:28 pm

      I will have to try it your way next time!

      Reply
  21. Linda says

    April 25, 2019 at 6:06 pm

    what would I have to do to double this recipe? my family LOVES this! I have 6 qt.

    Reply
    • Karen says

      April 26, 2019 at 8:39 am

      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?

      Reply
  22. Trisha White says

    February 21, 2019 at 7:56 pm

    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.

    ★★★★★

    Reply
    • Karen says

      February 21, 2019 at 9:03 pm

      So glad!

      Reply
  23. Lori says

    December 28, 2018 at 4:51 pm

    This was ok. Won’t be saving the leftovers.

    ★★

    Reply
  24. Barbara says

    December 23, 2018 at 3:41 pm

    Can the lower calorie cream cheese be substituted?

    Reply
    • Karen says

      December 24, 2018 at 9:36 am

      yes!

      Reply
  25. Donna says

    December 4, 2018 at 5:10 pm

    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?

    ★★★★★

    Reply
    • Karen says

      December 4, 2018 at 8:35 pm

      I haven’t tried rotisserie yet but I’m glad you liked it!

      Reply
    • Michael L. Gooch says

      May 20, 2020 at 1:25 pm

      Rotisserie chicken sounds awesome. I’m trying it next time. I’ll shred and add it the same As the cheese! Great idea.

      Reply
  26. Anne Shepard says

    September 28, 2018 at 10:35 am

    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.

    ★★★★★

    Reply
    • Karen says

      September 28, 2018 at 7:54 pm

      I know! I totally need to do that 🙂

      Reply
    • Saundra Curry says

      January 3, 2020 at 10:31 am

      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.

      Reply
      • Karen says

        January 3, 2020 at 10:53 am

        Hi Saundra, good for you losing 34 pounds! Wow! I just added the nutrition info to this recipe 🙂

        Reply
        • Saundra Curry says

          January 3, 2020 at 2:24 pm

          Wow, that was quick! Thank you so much!!!

          Reply
    • Barbara Brizendine says

      January 3, 2020 at 10:40 am

      You might try gathering the nutritional values from each ingredient package to get the values.

      Reply
  27. Kay says

    September 11, 2018 at 9:00 pm

    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 🙂

    ★★★★★

    Reply
    • Karen says

      September 12, 2018 at 10:20 am

      Wow your changes sound delicious! I’m glad I could inspire you in some way.

      Reply
  28. SHIRLEY J STONEBERGER says

    August 26, 2018 at 3:56 pm

    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.

    ★★★★★

    Reply
    • Karen says

      August 27, 2018 at 11:07 am

      I bet it would fit!

      Reply
  29. Dana says

    August 20, 2018 at 6:53 pm

    Great recipe! Fast and tasty. Everyone loves it. Next time will add sun dried tomatoes.

    ★★★★★

    Reply
    • Karen says

      August 21, 2018 at 1:03 pm

      Good idea!

      Reply
  30. mary kasprowicz says

    August 12, 2018 at 10:37 am

    What are the carbs and calorie count on this good recipe?

    Reply
  31. Beth says

    July 29, 2018 at 6:08 pm

    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!

    ★★★★★

    Reply
  32. Lacey says

    July 17, 2018 at 11:22 am

    Can you use velveeta?

    Reply
    • Karen says

      July 18, 2018 at 11:00 am

      instead of cream cheese? I bet that would be amazing.

      Reply
  33. ohgal says

    June 28, 2018 at 8:58 am

    This was delicious. I halved the recipe, and used Italian stewed tomatoes. I will
    be making it again for the two of us.

    Reply
    • Karen says

      June 28, 2018 at 10:46 am

      Glad to hear!

      Reply
  34. Carrie says

    June 24, 2018 at 7:26 pm

    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😀

    Reply
    • Karen says

      June 25, 2018 at 1:18 pm

      MUSHROOMS! YUM!

      Reply
  35. Jennifer says

    May 9, 2018 at 9:12 am

    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!

    ★★★★★

    Reply
    • Karen says

      May 9, 2018 at 9:23 am

      So glad you liked it!

      Reply
  36. Myriam says

    April 19, 2018 at 5:08 pm

    Soooo good!

    ★★★★★

    Reply
    • Karen says

      April 21, 2018 at 3:07 pm

      Glad you enjoyed it! We love this one too!

      Reply
  37. Carolinne says

    April 11, 2018 at 8:36 pm

    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.

    ★★★★★

    Reply
    • Karen says

      April 12, 2018 at 8:13 am

      That sounds awesome with the mushrooms!

      Reply
  38. Mia says

    March 16, 2018 at 7:01 pm

    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.

    Reply
    • Karen says

      March 17, 2018 at 10:17 am

      Okay, this is good to know! Thanks for sharing!

      Reply
  39. Caryl says

    March 14, 2018 at 4:58 pm

    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… 🙂

    ★★★★★

    Reply
    • Karen says

      March 15, 2018 at 6:16 pm

      Just double all the ingredients straight up. No need to change the cooking time.

      Reply
  40. Joe from Chicago says

    March 4, 2018 at 8:27 am

    How do gluten free noodles hold up in an instant pot?

    Reply
    • Karen says

      March 5, 2018 at 11:54 am

      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.

      Reply
  41. Amber says

    March 2, 2018 at 10:49 pm

    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!

    ★★★★★

    Reply
    • Karen says

      March 2, 2018 at 10:53 pm

      Awesome Amber! I haven’t heard of the Elite pressure cooker. Do you like it?

      Reply
  42. Kathy says

    February 25, 2018 at 6:33 pm

    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.

    Reply
    • Karen says

      February 26, 2018 at 1:56 pm

      Yum! I love zoodles!

      Reply
  43. Beth says

    February 22, 2018 at 10:15 am

    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!!

    ★★★★★

    Reply
    • Karen says

      February 22, 2018 at 1:19 pm

      Good idea! I’ll try this next time 🙂

      Reply
    • Cindy Brown says

      March 15, 2018 at 11:28 am

      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!!

      Reply
  44. Christy Kelly says

    February 21, 2018 at 9:17 pm

    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!

    ★★★★★

    Reply
    • Karen says

      February 22, 2018 at 1:19 pm

      So glad you liked it!!

      Reply
  45. Debbie Grantham says

    February 14, 2018 at 4:59 pm

    Absolutely awesome! This made my husband happy to have Chicken!

    Reply
  46. Stacey says

    February 10, 2018 at 5:32 pm

    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!

    ★★★★★

    Reply
    • Stacey says

      February 10, 2018 at 5:33 pm

      I used a can of salsa.

      Reply
    • Karen says

      February 10, 2018 at 5:57 pm

      oh yum on the olives idea!

      Reply
      • Cindy Brown says

        March 15, 2018 at 11:30 am

        I think fresh spinach might also be a good addition. I also love the idea of the olives. Gonna try that too 🙂

        Reply
  47. Ethel says

    February 8, 2018 at 8:25 am

    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?

    Reply
    • Karen says

      February 8, 2018 at 7:34 pm

      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.

      Reply
      • sandra says

        February 13, 2018 at 10:56 pm

        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

        ★★★★

        Reply
        • Karen says

          February 14, 2018 at 9:31 am

          Sounds awesome!

          Reply
    • ethel says

      March 2, 2018 at 1:23 pm

      For those in Canada, I tried the recipe with a can of Aylmer Accents Chilli Seasoning diced tomatoes. It turned out great.

      Reply
      • Karen says

        March 2, 2018 at 9:30 pm

        Thanks for the suggestion!

        Reply
  48. Debora Cadene says

    February 6, 2018 at 10:21 am

    what could you use instead of the packaged ranch stuff??

    Reply
    • Karen says

      February 6, 2018 at 11:31 am

      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/

      Reply
  49. princess says

    January 16, 2018 at 1:48 pm

    How many minutes will i add for frozen chicken breasts?

    Reply
    • Karen says

      January 17, 2018 at 1:26 pm

      Keep the minutes the same.

      Reply
  50. Samantha says

    January 15, 2018 at 11:48 pm

    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.

    ★★★★★

    Reply
    • Karen says

      January 17, 2018 at 1:30 pm

      So glad! This is my fave lately.

      Reply
  51. Cheryl says

    January 15, 2018 at 3:55 pm

    Is it possible to do with frozen chicken?

    Reply
    • Karen says

      January 17, 2018 at 1:34 pm

      Yes, same cooking time.

      Reply
      • Dianne says

        August 10, 2020 at 10:22 am

        Does increasing the cook time for frozen chicken overcook the pasta?

        Reply
        • Karen says

          August 10, 2020 at 12:54 pm

          Because it’s pot in pot it’s pretty protected

          Reply
  52. Joyce Pruhs says

    January 8, 2018 at 6:00 pm

    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.

    ★★★★★

    Reply
    • Karen says

      January 11, 2018 at 1:34 pm

      Sounds fantastic!

      Reply
  53. J Peter says

    January 4, 2018 at 7:23 am

    I am curious as to the Nutrition Values per serving, please of this recipe, as published. It sounds so good.

    Reply
    • Karen says

      January 4, 2018 at 4:11 pm

      Hi there, you can input the information here for nutrition info: http://www.myfitnesspal.com/recipe/calculator
      Thanks for reading my blog!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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