Description
A creamy Instant Pot chicken and mushroom spaghetti with bell pepper and cheese.
Ingredients
Scale
- 2 Tbsp butter
- 4 ounces sliced mushrooms
- 1 1/2 cups chicken broth
- 6 ounces spaghetti
- 1 pound boneless skinless chicken thighs, trimmed of fat and cut into bite size pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1/2 of one red or green bell pepper, diced
- 1 Tbsp cornstarch
- 1/2 cup milk
- 1 cup shredded cheddar cheese (or a half cup parmesan)
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute until they start to brown.
- 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.
- Toss the chicken with the salt, pepper, onion powder, garlic powder and poultry seasoning. Then place the chicken on top of the spaghetti. Add the bell pepper on top of the chicken.
- 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 a small bowl stir together 1 Tbsp cornstarch with 1 Tbsp of cold water. Turn Instant Pot to saute setting. Stir the slurry into the pot. Stir the milk into the pot. Once thickened turn off Instant Pot.
- Stir in the cheese.
- Scoop onto plates and serve.
Notes
This recipe is easy to double to serve 6-8. Double all ingredients and keep the cooking time the same.
- Category: Chicken
- Method: Instant Pot