Instant Pot Chicken Spaghetti

​The 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 sautéing 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.

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.

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 “Sauté” function. Allow the pot to heat up for a minute or two.

Step 2: sauté onions and garlic and add chicken

Add a tablespoon of olive oil, followed by the onion and garlic. Sauté 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. Sauté, 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 “Sauté” 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 “Sauté” 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.

Recipe FAQs

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