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!
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
- 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.
- 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.
- 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.
- 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.
- Stir in creamy mixture: Stir in the sour cream mixture, Monterey jack cheese and 1 cup of the french-fried onions.
- 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.
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
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 19 minutes
- Yield: 6 servings 1x
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
- Pour broth into Instant Pot. Add the spaghetti in a criss-cross pattern. Dump the spinach and chicken on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes.
- 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.
- 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.
- Stir in the sour cream mixture, Monterey jack cheese and 1 cup of the french-fried onions.
- 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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Fantastic! Definitely has a spot in the rotation.
Thank you so much Lance!
Made this last night, it was delicious! I’ll make it again.
★★★★★
Thanks for the 5 stars Chris!
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?
I use an air fryer lid on top of my stainless steel liner and it works great
Do you adjust the time if using raw chicken?
No you will keep the same time for raw chicken. Just make sure it is cut into bite size pieces
Would additional liquid be required if using ziti instead of spaghetti noodles?
No, as long as you use the same amount it will be the same liquid.
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!
Yes that’s right!
Hi, I’m just curious about the egg being uncooked. Did I miss a step?
Like Katie said, the residual heat from the pasta cooks the egg.