Instant Pot Chicken Spaghetti

4.91 from 11 votes

Instant Pot Chicken Spaghetti

This Instant Pot Chicken Spaghetti is perfectly sauced, effortless to make, and guaranteed to be a family favorite. This tomato based pasta is high in protein from ground chicken and filled with flavor from herbs, spices and simple seasonings.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 302kcal

Author: Danielle Lima

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 “Sauté” function. Allow the pot to heat up for a minute or two.
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.
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 crisscross pattern to minimize sticking.
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.
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.
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, 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.
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.
Add shredded carrots along with zucchini.
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.

Nutrition