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Instant Pot Monterey Spaghetti

  • 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


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!


  • 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
  • 12 cups (48 ounces) shredded Monterey jack cheese, depending how cheesy you like it
  • 2 cups french-fried onions, divided


  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