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.