Description
Chicken and spaghetti with pepperoni and mozzarella cheese. An easy dump and go Instant Pot recipe.
Ingredients
Scale
- 1 1/2 pounds chicken tenderloins
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 Tbsp olive oil
- 1 cup chicken broth
- 4 ounces spaghetti, broken into 1 1/2 inch pieces
- 1 (24 oz) jar spaghetti sauce
- 30 slices of pepperoni
- 1 cup shredded mozzarella cheese
Instructions
- Add chicken, Italian seasoning, garlic powder, salt, pepper and olive oil to a ziplock bag or a container with a lid. Shake to coat the chicken well.
- Pour broth into Instant Pot. Add chicken into pot. Scatter the spaghetti pieces on top. Dump the spaghetti sauce evenly over the spaghetti. Layer the pepperoni pieces 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. When time is up let the pot sit for 10 minutes and then move valve to venting.
- Stir well. Sprinkle the cheese on top and let it melt (I used my air fryer lid to speed up the melting. I did 1 minute at 325° F).
- Scoop onto plates and serve.
- Category: Chicken
- Method: Instant Pot