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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Instant Pot Chicken Spaghetti Recipe

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This recipe for Instant Pot Chicken Spaghetti is from Kitchen Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 10-oz. cans of diced tomatoes with green chilies (Rotel)
3 c chicken broth
3 lbs. chicken breasts
2 yellow onions, diced
¼ c ranch seasoning
1 tsp garlic salt
2 tsp paprika
1 lb spaghetti (uncooked)
1 (8 oz) block of cream c
4 c shredded cheddar cheese

Directions:
Directions:
1. Add the Rotel, Chicken Broth, Chicken, Onion, Ranch Seasoning, Garlic Salt, and Paprika to the instant pot and stir.
2. Pressure Cook for 10 minutes on High Pressure; do a 10-min quick release and remove the Chicken.
3. Use the saute setting on the instant pot's lowest setting and add the uncooked spaghetti, cooking for about 5 minutes.
4. Shred the Chicken while the spaghetti is cooking.
5. Stir in the Cream Cheese and Cheddar until melted, then add the Shredded Chicken.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe will make a lot of chicken spaghetti--enough to bring to a potluck dinner or feed my ravenous family of six with little to no leftovers.

This only takes a few minutes to throw in the instant pot and a few minutes to mix everything together after it's done cooking, but does take some time for the instant pot to come to pressure and another 10 to release. Depending on whether you halve or double this recipe, it could take more or less time for you than my estimate of approximately 45 minutes in total.


From "365 Days of Slow + Pressure Cooking"
https://www.365daysofcrockpot.com/instant-pot-chicken-spaghetti/print/10719/

 

 

 

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