Instant Pot Uncle Gary’s Chicken

Instant Pot Uncle Gary’s Chicken–tender chicken in a tomato-based sauce with mozzarella and parmesan cheese all served over spaghetti.

Pin this recipe for later!

Instant Pot Uncle Gary’s Chicken

When I was growing up I loved this dish and would always ask my mom to make it on my birthday. The recipe comes from my extended family’s cookbook and was entitled “Uncle Gary’s Chicken.” The original recipe was made in the oven but I have changed it up a bit to make it in the Instant Pot. We love eating this chicken and sauce over the top of spaghetti.

Ingredients/Substitution Ideas

• Chicken broth
• Chicken thighs–boneless or bone-in with skin removed
• Tomato paste
• Campbell’s Tomato Soup
• Onion powder
• Garlic powder
• Oregano
• Salt
• Mushrooms–optional. You can use canned or fresh.
• Cornstarch
• Shredded mozzarella cheese
• Shredded parmesan cheese
• Hot cooked spaghetti–or another type of pasta you like

Steps

Pour broth into Instant Pot. Add the chicken thighs into the pot and have them cover the entire bottom of the pot. 

In a bowl whisk together the tomato paste, tomato soup, onion powder, garlic powder, oregano and salt until smooth.

Spoon the mixture over the top of the chicken. Add in the mushrooms, if using. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minute for fresh chicken or 14 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove lid.

Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch and 3 Tbsp of water until smooth. Stir the mixture into the pot to thicken the sauce. Once thickened turn off the saute setting.

Sprinkle the cheese on top and let it melt. Serve the chicken and sauce over hot cooked spaghetti.

Notes/Tips

• Serve with green salad and garlic bread.
• You can make this with any type of chicken you like. I prefer the dark meat for this recipe as it stays more moist and tender. If you don’t like dark meat try using bone-in chicken breasts (14 minute pressure cook time). They work well in the Instant Pot. If you use boneless chicken breasts use a 12 minute pressure cook time. For chicken tenderloins use a 4 minute pressure cook time.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. You can cut this recipe in half for a 3 quart pot (still use ½ cup of broth).
• 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 mozzarella cheese are Instant Pot Spinach And Ravioli Lasagna and Instant Pot Pizza Casserole.

Pin this recipe for later!

More Instant Pot Italian Recipes You’ll Love

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. 

Pin this recipe for later!

Print

Pin this recipe for later!

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.