Description
Tender chicken in a tomato-based sauce with mozzarella and parmesan cheese all served over spaghetti.
Ingredients
Scale
- 1/2 cup chicken broth
- 6 chicken thighs (boneless or bone-in with skin removed)
- 1 (6 oz) can tomato paste
- 1 (10.75 oz) can Campbell’s Tomato Soup
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp salt
- Optional: 1 (4 oz) can of mushrooms, drained (or 8 ounces fresh chopped mushrooms)
- 2 Tbsp cornstarch
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- Hot cooked spaghetti (I made a whole box and and it was more than enough)
Instructions
- 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.
- Category: Chicken
- Method: Instant Pot