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Ornery Teenager Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6 servings 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. Sprinkle the cheeses on top and let it melt (I used an air fryer lid). 
  6. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot