Description
Instant Pot chicken spaghetti with vegetables and parmesan cheese. An easy and delicious one pot meal.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 ounces diced mushrooms
- Kosher salt
- 2 carrots, peeled and diced
- 1 Tbsp minced garlic
- 2 cups chicken broth
- 8 ounces spaghetti
- 16 ounces boneless skinless chicken thighs, cut into cubes
- 1 (14.5 ounce) crushed tomatoes
- 1 Tbsp Italian seasoning
- 1 Tbsp tomato paste
- 1 Tbsp low sodium soy sauce
- Pinch of sugar
- 1/2 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and a pinch of kosher salt. Saute for 3 minutes. Stir in the carrots and garlic and saute for 1 more minute.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Break the spaghetti in half and lay it in a criss cross pattern in the pot. Lay the chicken on top of the spaghetti and sprinkle a pinch of salt over the chicken. Pour the crushed tomatoes over the top. Then add the Italian seasoning, tomato paste, soy sauce and sugar on top.
- 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 and remove the lid.
- Stir in the parmesan cheese. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot