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July 30, 2022

Instant Pot Monterey Spaghetti

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Instant Pot Monterey Spaghetti–creamy chicken spaghetti with lots of flavor from Monterey jack cheese, seasonings and french-fried onions. This recipe is going to instantly be a family favorite!

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Instant Pot Monterey Spaghetti

This is kind of like carbonara meets chicken tetrazzini meets green bean casserole. It’s really good. My whole family agreed that this is a “make again” recipe. It was creamy and cheesy and flavorful.

Ingredients/Substitution Ideas

  • Chicken broth–or water and Better than Bouillon Chicken Base
  • Spaghetti–broken into 2 inch pieces
  • Spinach–I used fresh but you can also use frozen
  • Chopped, cooked rotisserie chicken–or 1 pound raw chicken like chicken breasts or thighs that are cut into bite size pieces
  • Sour cream–or plain yogurt
  • Garlic powder
  • Onion powder
  • Kosher salt–or half as much table salt
  • Black pepper
  • Egg
  • Grated or shredded parmesan cheese
  • Monterey jack cheese–shredded off the block is best
  • French-fried onions–I find these at the grocery store next to the green beans

Steps

  1. Layer in the ingredients: Pour broth into Instant Pot. Add the spaghetti in a criss-cross pattern. Dump the spinach and chicken on top. Don’t stir.
  2. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. 
  3. Prepare sauce: While the food is pressure cooking stir the sour cream, garlic powder, onion powder, kosher salt, pepper, egg and parmesan cheese together until smooth and creamy.
  4. Release pressure: When time is up on the Instant Pot let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.  
  5. Stir in creamy mixture: Stir in the sour cream mixture, Monterey jack cheese and 1 cup of the french-fried onions. 
  6. Bake or air fry: Sprinkle the remaining french-fried onions on top. If you have an air fryer lid, air fry for 3 minutes at 325 degrees. If you don’t have an air fryer lid you can scrape the mixture into a baking dish and bake with the crispy onions on top for about 5 minutes at 350 degrees.

Notes/Tips

  • Serve with roasted vegetables like broccoli or a side salad.
  • I used my 6 quart Instant Pot*. You can also make this in a 8 quart pot. Halve the recipe in the 3 quart pot.
  • Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Other recipes you can make with french-fried onions are Instant Pot French Onion Broccoli Casserole, Instant Pot Crispy Cowboy Casserole or Instant Pot Cowboy Meatloaf Potato Casserole.

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More Recipes with Spaghetti…

  • Instant Pot Southern Chicken Spaghetti
  • Instant Pot Firefighter’s Spaghetti
  • Instant Pot Greek Spaghetti
  • Instant Pot Chicken Bacon Spaghetti

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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Instant Pot Monterey Spaghetti


★★★★★

5 from 1 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 19 minutes
  • Yield: 6 servings 1x
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Description

Creamy chicken spaghetti with lots of flavor from Monterey jack cheese, seasonings and french-fried onions. This recipe is going to instantly be a family favorite!


Ingredients

Scale
  • 2 cups chicken broth
  • 8 ounces spaghetti, broken into 2 inch pieces
  • 4 cups loosely packed spinach
  • 2 cups chopped, cooked rotisserie chicken (or 1 pound raw chicken, cut into bite size pieces)
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 egg
  • 1/4 cup shredded parmesan cheese
  • 1–2 cups (4–8 ounces) shredded Monterey jack cheese, depending how cheesy you like it
  • 2 cups french-fried onions, divided

Instructions

  1. Pour broth into Instant Pot. Add the spaghetti in a criss-cross pattern. Dump the spinach and chicken on top. Don’t stir.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. 
  3. While the food is pressure cooking stir the sour cream, garlic powder, onion powder, kosher salt, pepper, egg and parmesan cheese together until smooth and creamy.
  4. When time is up on the Instant Pot let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.  
  5. Stir in the sour cream mixture, Monterey jack cheese and 1 cup of the french-fried onions. 
  6. Sprinkle the remaining french-fried onions on top. If you have an air fryer lid, air fry for 3 minutes at 325 degrees. If you don’t have an air fryer lid you can scrape the mixture into a baking dish and bake with the crispy onions on top for about 5 minutes at 350 degrees.
  • Category: Pasta
  • Method: Instant Pot

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14 Comments Filed Under: All Recipes, Chicken, Dump and Go, Instant Pot, Pasta

Recommendations

Comments

  1. Lance Leach says

    August 11, 2022 at 6:07 pm

    Fantastic! Definitely has a spot in the rotation.

    Reply
    • Karen says

      August 12, 2022 at 11:02 am

      Thank you so much Lance!

      Reply
  2. Chris D says

    August 5, 2022 at 2:59 pm

    Made this last night, it was delicious! I’ll make it again.

    ★★★★★

    Reply
    • Karen says

      August 12, 2022 at 12:13 pm

      Thanks for the 5 stars Chris!

      Reply
  3. Mark G. says

    August 4, 2022 at 8:20 am

    I have the 8qt duocrisp. If I make this in the regular pot, can I put the air fryer lid on without using the sir fryer liner or will that damage the stainless steel pot?

    Reply
    • Karen says

      August 5, 2022 at 8:52 am

      I use an air fryer lid on top of my stainless steel liner and it works great

      Reply
  4. Kris says

    August 2, 2022 at 5:19 am

    Do you adjust the time if using raw chicken?

    Reply
    • Karen says

      August 2, 2022 at 9:16 am

      No you will keep the same time for raw chicken. Just make sure it is cut into bite size pieces

      Reply
  5. Karen says

    August 1, 2022 at 4:27 pm

    Would additional liquid be required if using ziti instead of spaghetti noodles?

    Reply
    • Karen says

      August 2, 2022 at 9:24 am

      No, as long as you use the same amount it will be the same liquid.

      Reply
  6. Katie says

    July 30, 2022 at 2:56 pm

    In a carbonara, the residual heat from the pasta cooks the eggs. But it becomes more of a sauce. I believe that’s what’s going on here. I can’t wait to make this!

    Reply
    • Karen says

      August 1, 2022 at 9:27 am

      Yes that’s right!

      Reply
  7. Marcia Weber says

    July 30, 2022 at 2:39 pm

    Hi, I’m just curious about the egg being uncooked. Did I miss a step?

    Reply
    • Karen says

      August 1, 2022 at 9:27 am

      Like Katie said, the residual heat from the pasta cooks the egg.

      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.
Karen
 

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