I share one of my go-to Easy Instant Pot Recipes for chicken spaghetti made in a single pot in under 20 minutes, with a simple trick that keeps the pasta from sticking.

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I gotta admit, this Pressure Cooker Chicken Spaghetti surprised me. Creamy and full of cheesy good flavor, it finishes in less than 20 minutes and somehow still tastes like you spent hours on it.

I love the little kick from garlic and the way cream cheese melts into a silky sauce, hiding clever shortcuts that make dinner feel fancy but not annoying. If you ever search Chicken Spaghetti Recipe Instant Pot you’ll see a bunch of versions, but this one quietly earned a spot in my Instant Pot Dinner Recipes because it’s simple, comforting, and oddly addictive.

Try it when you want wow without the fuss.

Ingredients

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Chicken breasts: Lean protein that keeps you full, but can get dry if overcooked.
Spaghetti: Simple carbs give quick energy, soaks sauce, becomes comforting and filling.
Diced tomatoes with green chiles: Adds acidity and a mild kick, lower calories, vitamin C.
Cream cheese: Gives creamy tang, boosts calories and fat, makes sauce silky.
Sharp cheddar: Melty, adds sharp flavor and protein, can be salty though.
Onion: Adds sweetness when cooked, some fiber, and natural savory depth.
Garlic: Punchy aromatics, small amount adds big flavor and potential health benefits.
Chicken broth: Liquid base, adds salty savory notes, helps cook pasta evenly.

Ingredient Quantities

1 tbsp olive oil

1 small yellow onion

3 cloves garlic

1 1/2 lb boneless skinless chicken breasts

2 1/2 cups low sodium chicken broth

1 (10 oz) can diced tomatoes with green chiles

8 oz spaghetti

1 tsp kosher salt

1/2 tsp black pepper

1 tsp Italian seasoning

1/2 tsp smoked paprika

4 oz cream cheese

1/4 cup whole milk or heavy cream

2 cups shredded sharp cheddar cheese

2 tbsp fresh parsley or cilantro (optional)

How to Make this

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1. Turn Instant Pot to Sauté, add 1 tbsp olive oil, then chopped 1 small yellow onion and 3 minced garlic cloves; cook 2-3 minutes until soft and fragrant, stirring so garlic doesn’t burn.

2. Cut 1 1/2 lb boneless skinless chicken breasts into 1-inch pieces, season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning and 1/2 tsp smoked paprika; add to the pot and brown 1-2 minutes just to get some color.

3. Pour in 2 1/2 cups low sodium chicken broth and 1 (10 oz) can diced tomatoes with green chiles, scrape bottom with a wooden spoon to deglaze and lift any browned bits.

4. Break 8 oz spaghetti in half, spread the strands in a criss-cross pattern over the liquid (don’t stir too much, just press gently so they get submerged).

5. Lock the lid, set valve to sealing and pressure cook on High for 8 minutes.

6. When timer finishes do a quick release (carefully turn valve to venting), remove lid, take the chicken pieces out onto a plate and shred with two forks.

7. Add 4 oz cream cheese and 1/4 cup whole milk or heavy cream to the pot, stir until smooth and creamy; then stir in 2 cups shredded sharp cheddar cheese until melted.

8. Return shredded chicken to the pot, mix well to combine. If sauce seems too thick add a splash more milk or broth, too thin, hit Sauté for 1-2 minutes to thicken while stirring.

9. Taste and adjust seasoning with extra salt or pepper if needed.

10. Serve hot, sprinkled with 2 tbsp chopped fresh parsley or cilantro if you like, and enjoy — it’s creamy, cheesy and ready fast.

Equipment Needed

1. Instant Pot or other electric pressure cooker for sautéing and pressure cooking
2. Cutting board for chopping the onion and chicken
3. Chef’s knife (sharp)
4. Wooden spoon to deglaze and scrape up browned bits
5. Measuring cups and measuring spoons for broth, milk and seasonings
6. Tongs or a slotted spoon to lift chicken out safely
7. Two forks plus a plate or shallow bowl to shred the chicken
8. Silicone spatula to stir in cream cheese and cheese without scratching the pot
9. Oven mitts or potholders for handling the hot lid and pot
10. Large serving spoon or ladle to mix and serve, dont forget one for portioning

FAQ

How long do I pressure cook the chicken and spaghetti? A: Cook on High pressure for 8 minutes, then do a quick release. Check the chicken temp is 165F and shred if needed. If your breasts are very thick add 2 more minutes.

Do I need to break the spaghetti to fit in the pot? A: Yes, break the spaghetti in half or thirds so it fits under the liquid. Arrange it so most of it is submerged, dont stir before sealing or it can clump.

Can I use frozen chicken? A: Yes, but increase cook time to 12 minutes on High with a 5 minute natural release, then quick release. Make sure chicken is fully cooked to 165F before shredding.

My pasta turned out mushy how do I avoid that? A: Use the recommended 8 minute cook time and do a quick release to stop cooking fast. Dont let it sit sealed after cooking, and avoid using more broth than the recipe calls for.

Can I swap pasta or cheese if I dont have what's listed? A: Yes — short pastas like penne or rotini work great but lower the cook time by 1 minute. Cheddar can be swapped for Monterey Jack or pepper jack for more flavor, add cheese off heat so it melts smooth.

How do I store and reheat leftovers? A: Fridge for 3 to 4 days, freeze up to 2 months. Reheat gently on the stove with a splash of milk or broth to loosen, or microwave in short bursts stirring between. Dont overcook when reheating or the pasta gets dry.

Pressure Cooker (Instant Pot) Chicken Spaghetti Recipe Substitutions and Variations

Olive oil – swap with unsalted butter for a richer, slightly nutty finish, or use avocado oil if you need a higher smoke point. Use the same amount (1 tbsp), just watch the heat with butter cause it browns faster.
Boneless skinless chicken breasts – use boneless skinless chicken thighs (same weight) for juicier, more forgiving meat, or grab a store rotisserie chicken (about 2 cups shredded) and stir it in after pressure cooking to save time.
Cream cheese – plain Greek yogurt or sour cream (about the same volume) give a tangy lighter sauce; add them after pressure cooking and stir gently so they don’t split. Mascarpone is another swap if you want extra creaminess.
Spaghetti – any short pasta like penne, rotini or cavatappi works (use roughly the same weight), or use gluten free pasta but reduce time and check for doneness early; for a low carb twist use zucchini noodles added at the end.

Pro Tips

– Brown the chicken for just a minute or two to get flavor, dont try to cook it through. You want some color not a dry brick, because it will finish cooking under pressure and shredding cold chicken is a pain.

– Really deglaze the pot after browning, scrape those browned bits up with a wooden spoon. Those browned bits equal flavor, and if you dont loosen them the burn sensor might trip.

– Lay the pasta in layers so it gets submerged and avoid stirring it into the liquid. Stirring makes it clump, but pressing it gently so it’s under the surface helps it cook evenly.

– Soften the cream cheese first or add it off heat and stir till smooth, and use shredded cheddar not blocks. If the sauce is too thick add a splash of hot broth or milk, too thin, simmer a minute to reduce. Also taste and fix salt at the end, cheeses can change how salty it is.

Pressure Cooker (Instant Pot) Chicken Spaghetti Recipe

Recipe by Francis Mead

0.0 from 0 votes

I share one of my go-to Easy Instant Pot Recipes for chicken spaghetti made in a single pot in under 20 minutes, with a simple trick that keeps the pasta from sticking.

Servings

servings

Calories

578

kcal

Equipment: 1. Instant Pot or other electric pressure cooker for sautéing and pressure cooking
2. Cutting board for chopping the onion and chicken
3. Chef’s knife (sharp)
4. Wooden spoon to deglaze and scrape up browned bits
5. Measuring cups and measuring spoons for broth, milk and seasonings
6. Tongs or a slotted spoon to lift chicken out safely
7. Two forks plus a plate or shallow bowl to shred the chicken
8. Silicone spatula to stir in cream cheese and cheese without scratching the pot
9. Oven mitts or potholders for handling the hot lid and pot
10. Large serving spoon or ladle to mix and serve, dont forget one for portioning

Ingredients

1 tbsp olive oil
1 small yellow onion
3 cloves garlic
1 1/2 lb boneless skinless chicken breasts
2 1/2 cups low sodium chicken broth
1 (10 oz) can diced tomatoes with green chiles
8 oz spaghetti
1 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 tsp smoked paprika
4 oz cream cheese
1/4 cup whole milk or heavy cream
2 cups shredded sharp cheddar cheese
2 tbsp fresh parsley or cilantro (optional)

Directions

Turn Instant Pot to Sauté, add 1 tbsp olive oil, then chopped 1 small yellow onion and 3 minced garlic cloves; cook 2-3 minutes until soft and fragrant, stirring so garlic doesn't burn.
Cut 1 1/2 lb boneless skinless chicken breasts into 1-inch pieces, season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning and 1/2 tsp smoked paprika; add to the pot and brown 1-2 minutes just to get some color.
Pour in 2 1/2 cups low sodium chicken broth and 1 (10 oz) can diced tomatoes with green chiles, scrape bottom with a wooden spoon to deglaze and lift any browned bits.
Break 8 oz spaghetti in half, spread the strands in a criss-cross pattern over the liquid (don’t stir too much, just press gently so they get submerged).
Lock the lid, set valve to sealing and pressure cook on High for 8 minutes.
When timer finishes do a quick release (carefully turn valve to venting), remove lid, take the chicken pieces out onto a plate and shred with two forks.
Add 4 oz cream cheese and 1/4 cup whole milk or heavy cream to the pot, stir until smooth and creamy; then stir in 2 cups shredded sharp cheddar cheese until melted.
Return shredded chicken to the pot, mix well to combine. If sauce seems too thick add a splash more milk or broth, too thin, hit Sauté for 1-2 minutes to thicken while stirring.
Taste and adjust seasoning with extra salt or pepper if needed.
Serve hot, sprinkled with 2 tbsp chopped fresh parsley or cilantro if you like, and enjoy — it's creamy, cheesy and ready fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.