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Instant Pot Southern Chicken Spaghetti

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5-10 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x


Cheesy chicken spaghetti with a kick! This stuff is creamy and addictive.


  • 2 1/4 cups chicken broth
  • 8 ounces uncooked spaghetti
  • 12 ounces chicken breasts or thighs, cut into bite size cubes
  • 1 tsp cumin
  • 1 (10 oz) can Rotel
  • 1 cup Tostitos Salsa con Queso
  • 1/2 cup tomato juice or V8
  • 4 ounces (1 cup) shredded cheddar cheese


  1. Pour broth into Instant Pot. Break spaghetti into thirds (or in half) and add it into the pot in a criss-cross pattern. Add the chicken on top of spaghetti. Sprinkle chicken with cumin. Dump the Rotel and queso 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. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
  3. Stir in the tomato juice and the cheese. 
  4. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot