Description
Creamy spaghetti with chicken, vegetables and melted cheese topping made fast in the Instant Pot.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 2 ribs celery, sliced or diced
- 1 carrot, peeled and diced (optional)
- 2 cups chicken broth
- 8 ounces thin whole wheat spaghetti (or normal spaghetti)
- 2 cups cooked and chopped chicken (double for hungry boys)
- 1 (12 ounce) package frozen vegetables of your choice (optional)
- 4 ounces cream cheese
- 3 Tbsp dry ranch dressing mix
- 1/2 cup sour cream
- Salt and pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Add in the carrots and broth. Scrape bottom of pot so that nothing is sticking. Turn off pot.
- Break the spaghetti in half and lay it into the pot in a criss cross pattern. Add in the chicken, vegetables (if using), cream cheese and ranch dressing mix. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream. Add a couple tablespoons or cream or milk to loosen up, if needed. Add in salt and pepper to taste.
- Sprinkle the cheeses on top and let it melt (I used an air fryer lid).
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot