Instant Pot Creamy Chicken Spaghetti
Instant pot creamy chicken spaghetti is a quick and easy meal. With minimal ingredients and prep time this one pot meal is on the table in about 30 minutes, and the kids will love it!
- 3 Cups Water
- 1 Pound Spaghetti noodles
- 1 Pound boneless, skinless chicken breast
- Salt & Pepper
- 1 Jar (22 oz) Marinara sauce
- 8 oz cream cheese softened
Pour the water into the pot
Break the spaghetti noodles in half and place them in the pot. Be sure to place them in a random pile (like a haystack) and not tightly packed or they will stick together.
Cut the chicken breast in half lengthwise (to make each chicken breast look like 2 thinner breasts), season with salt and pepper and place them on top of the noodles.
Pour the marinara sauce on top of the chicken and noodles.
Place the lid on the pot, turn the valve to seal, and set the pressure to high for 8 minutes.
Once the timer is complete, allow the pot to naturally release for 5 minutes, then turn the valve to release remaining pressure.
Open the lid and remove the chicken.
Place the cream cheese in the pot and close the lid.
With two forks, shred the chicken.
Open the lid and stir the cream cheese into the noodles.
Dump the chicken into the pot and stir to combine.
Serve with fresh parmesan cheese, or chopped herbs
Calories: 392kcal | Carbohydrates: 48g | Protein: 22g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 610mg | Potassium: 657mg | Fiber: 3g | Sugar: 6g | Vitamin A: 766IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg