Instant Pot Chicken Spaghetti

This instant pot chicken spaghetti is perfect any night of the week. Made with seasoned ground chicken, hidden veggies, canned tomatoes and your favorite noodle, this easy meal is ready in less than 20 minutes.
โThe instant pot is my favorite miracle machine. Everything happens in one pot, making clean up a breeze because there’s no tomato sauce flying around like it does on the stove. Start by sautรฉing your onions and garlic, toss in the chicken and broth, add your noodles and walk away.
If you don’t have an instant pot check out my fried spaghetti recipe with this tomato garlic cottage cheese pasta sauce.
Why you’ll love this recipe
- Simple ingredients.
- 28g of protein per serving.
- A complete meal in an easy, one pot meal.
Ingredients and Substitutions:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Pressure Cooker Chicken Spaghetti.
- Ground Chicken: I used pre-seasoned for a little extra flavor. If using plain ground chicken, add extra seasoning. This recipe is also delicious with ground beef or ground pork. If you prefer larger pieces of chicken, use chicken breasts or chicken thighs cut into smaller pieces. Cook the same as for ground chicken, keeping in mind, larger chicken chunks will take longer to cook.
- Canned Tomatoes: I used diced Rotel tomatoes. If you want extra flavor, choose the can with green chilies. You can also use marinara sauce if you want more flavor.
- Tomato Sauce: If you want this extra saucy, use a 15 oz can of tomato sauce rather than the 8 oz I used.
- Spaghetti Noodles: I used Barilla Protein Plus spaghetti. Any type of pasta will work in this recipe, including gluten-free. However, if using a pasta alternative, the pasta won’t need to cook as long.
- Chicken Broth: for that extra depth of flavor. If needed, water will work but I much prefer chicken stock or broth.
- Zucchini: you can’t even tell it’s in there when mixed with the sauce. You can also add shredded carrots, bell pepper and diced onions for more hidden veggies.
- Fresh Parsley: used as a garnish.
Variations
- For a creamy chicken spaghetti, add a touch of heavy cream or half and half at the very end of cooking, just enough to heat it up. Give it a good stir to make a creamy sauce and serve.
- You can also add shredded cheese, parmesan cheese, cheddar cheese or cream cheese to make this into a cheesy chicken spaghetti.
- Add your favorite fresh herbs and spices. Italian seasoning, garlic powder, extra salt and black pepper are great options.
Dietary Modifications
- For gluten-free, use a gluten-free noodle.
- This recipe is dairy-free, as is. Do not use any cheese, if wanting dairy-free.

How to make this instant pot chicken spaghetti:
Step 1: prep
Prepare the ingredients by dicing the onion, mincing the garlic, shredding the zucchini, and breaking the spaghetti in half. Squeeze the moisture out of the shredded zucchini with a paper towel. Turn on the Instant Pot and press the “Sautรฉ” function. Allow the pot to heat up for a minute or two.
Step 2: sautรฉ onions and garlic and add chicken
Add a tablespoon of olive oil, followed by the onion and garlic. Sautรฉ for 2-3 minutes until the onions become translucent and the garlic is fragrant. Add the ground chicken to the Instant Pot, along with paprika, salt, and pepper. Sautรฉ, breaking up the chicken into smaller pieces with a spatula, for 5-6 minutes, or until the chicken is cooked through and no longer pink.
Step 3: add veggies, tomato sauce and spaghetti
Turn off the “Sautรฉ” function. Add the zucchini and stir together to combine. Pour the tomatoes and tomato sauce into the chicken and stir. Add the broken spaghetti on top to the pot, arranging it in a criss-cross pattern to minimize sticking.
Step 4: add chicken broth
Pour the chicken broth over the spaghetti. Do not stir. Press down on the spaghetti to ensure it’s submerged in the liquid as best as possible. Secure the Instant Pot lid and set the pressure release valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 5 minutes on high pressure.
Step 5: quick release
When the cooking time is up, perform a quick pressure release by carefully turning the pressure release valve to “Venting.” Once the pressure has been released, carefully remove the Instant Pot lid.
Step 6: stir and serve
Stir the spaghetti to separate the noodles. The sauce will thicken as you stir. If needed, turn on the “Sautรฉ” function for a couple of minutes to reduce the sauce to your desired consistency but note it will continue to thicken as it cools. Top with fresh chopped parsley, and parmesan cheese, and enjoy your instant pot chicken spaghetti.
Expert Tip!
The longer you keep this in the instant pot, the thicker your sauce will be but it will also cook your noodles more. Be sure you don’t overcook them.

Recipe FAQs
This Instant Pot Chicken Spaghetti is great on it’s own but a side salad and garlic bread make it a perfect and complete meal.ย
The best! I love making a big batch of this and eat it all week. If it seems a little dry, add a little more chicken broth prior to heating.
Store leftovers in the fridge for up to 4 days.
Yes. You can cook the pasta separately and cook the rest of the sauce ingredients in a large skillet over the stove. If you prefer al dente pasta, this is the best way to ensure your noodles don’t get too cooked.
Check out some of our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Instant Pot Chicken Spaghetti
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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Instant Pot Chicken Spaghetti
Equipment
- Instant Pot
Ingredients
- 2 lbs. Italian seasoned ground chicken
- 1 Tbsp. olive oil
- 8 oz Barilla Protein Plus spaghetti uncooked, broken in half
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 tsp. paprika
- salt and black pepper, to taste
- 1 medium zucchini shredded
- 2 cups low sodium chicken broth
- 1 can diced tomatoes, undrained 14.5 oz.
- 1 can tomato sauce 8 oz.
- 1/4 cup fresh parsley chopped
Instructions
- Prepare the ingredients by dicing the onion, mincing the garlic, shredded the zuchinni and breaking the spaghetti in half. Squeeze the moisture out of the shredded zucchini with a paper towel. Turn on the Instant Pot and press the โSautรฉโ function. Allow the pot to heat up for a minute or two.
- Add a tablespoon of olive oil, followed by the onion and garlic. Sautรฉ for 2-3 minutes until the onions become translucent and the garlic is fragrant.
- Add the ground chicken to the Instant Pot, along with paprika, salt, and pepper. Sautรฉ, breaking up the chicken into smaller pieces with a spatula, for 5-6 minutes, or until the chicken is cooked through and no longer pink.
- Turn off the โSautรฉโ function. Add the zucchini and stir together to combine. Pour the tomatoes and tomato sauce into the chicken and stir. Add the broken spaghetti on top to the pot, arranging it in a crisscross pattern to minimize sticking.
- Pour the chicken broth over the spaghetti. Do not stir. Press down on the spaghetti to ensure itโs submerged in the liquid as best as possible. Secure the Instant Pot lid and set the pressure release valve to โSealing.โ Select โManualโ or โPressure Cookโ and set the timer for 5 minutes on high pressure.
- When the cooking time is up, perform a quick pressure release by carefully turning the pressure release valve to โVenting.โ Once the pressure has been released, carefully remove the Instant Pot lid.
- Stir the spaghetti to separate the noodles. The sauce will thicken as you stir. If needed, turn on the โSautรฉโ function for a couple of minutes to reduce the sauce to your desired consistency but note it will continue to thicken as it cools.
- Top with fresh chopped parsley, parmesan cheese and enjoy your instant pot chicken spaghetti.
Notes
- Use ground turkey, chicken, beef or pork. For frozen meatballs, add directly to the pot and cook per directions.ย
- Be sure to break the spaghetti in half prior to adding to the pot in a crisscross pattern. Crisscrossing the noodles helps the spaghetti not clump together in one giant clump.ย
- Add shredded carrots along with zucchini.ย
- Add in some fat-free half and half when it’s done cooking to make a creamy chicken spaghetti or add cheese and stir it in to melt.
- All nutrition facts are an estimate.ย
Tasty! Would this freeze okay?
This was amazing! Thank you!
Crowd pleaser over here!!!!!
Easy and delicious! I meal prep this one at the beginning of the week and it saves so well. Paired with some sautรฉed veggie, makes the perfect well-rounded meal!
Thank you!! So glad you love it!
Is there a sub for crock pot or pan? If we donโt have an instant pot?
Super easy and very tasty! I added marinara and crushed tomato because I did not have tomato sauce, and turned out perfect! Made a very large portion too.
Yum! Love the substitutions!
My first time trying this one. Like all of these recipes they are simple delicious and perfect for meal prep. Donโt think Iโd be so successful with my weight loss training and helping others without ohsnapmacros!!
This recipe was AMAZING! I had ground turkey on hand so I used that along with a bag of frozen broccoli. I used protein pasta as well. I loved how it was all in one pot and so simple. My 2.5 year old ate it up! Definitely will be making this again and again!
Easy & Yummy! My two favorite things when meal prepping. Was even a hit with my toddler
Do you have directions for making this not using an Instant Pot?
I have not personally tried this recipe in the crockpot.
Can you convert this to a crockpot?
I have not personally tried this recipe in the crockpot.