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Instructions. Heat the Instant Pot on saute mode. Add the cooking oil. Once hot, add the onion and bell pepper, saute until softened, about 3 minutes. Add in the garlic and saute for 30 seconds. Add the cubed chicken and saute 3 minutes. Turn off saute mode. Pour in the chicken broth and cream of mushroom soup.
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Add the entire can of Rotel into the Instant Pot. Add in 1 1/2 cups chicken broth, chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the pressure cook button (mine says "manual") to 10 minutes on high pressure.
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Add the chicken and close the lid. Cook on high pressure for 15 minutes. When cooking time is complete, wait for a natural pressure release. Open the lid, take out the chicken, shred into pieces and keep aside. Add the spaghetti to the Instant Pot. Add cream cheese, cheddar cheese and ranch seasoning and stir well.
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Place the chicken cubes on top of the pasta. Place lid on the Instant Pot, turn the valve to sealing, select pressure cook / manual high pressure, and set for 4 minutes. Allow for a Natural Pressure Release (NPR) of 5 minutes and then do a Quick Pressure Release (cover the vent as the liquid will spurt).
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Step 1. In a criss-cross pattern, place the spaghetti into the instant pot and top it with water. Put the trivet above the spaghetti. Combine the chicken, olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tbsp Italian seasoning into a large mixing bowl until the chicken is evenly coated.
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Step 2: In the pot, saute the butter and onion until soft (about 3 minutes). Step 3: Add in the minced garlic and then press the Cancel button. Stir to incorporate the garlic. Step 4: Pour in the chicken broth. Step 5: Break the noodles in half so that they can fit inside the Instant Pot. Place them inside the pot, in a scattered manner.
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Add the oil to the Instant Pot, set to saute, and leave to heat for a few minutes. Add the diced onion and peppers and stir for 3-5 minutes until the onions are translucent. Turn off the IP, remove the onions and peppers, and put them to one side. Break the spaghetti in half and place it in the pot, spreading it out.
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Step 1. 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.
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Instructions. Click sauté on Instant Pot and add butter. Once butter has melted, add in the onions and garlic and sauté for about 5 minutes. Turn sauté function off and add in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes. Add in the chicken and season with desired amount of salt and pepper. Pour in the chicken broth.
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Remove the chicken pieces with a slotted spoon and set them aside on a dish to cool. Add the small chunks of room temperature cream cheese to the spaghetti in the pot. Stir to melt and combine. Shred the chicken and add it back into the pot. For the final step, add the cream and 3 remaining kinds of cheeses.
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Take out the chicken, and shred or chop it into bite sized pieces. Return the chicken to the pot, and add the cream cheese and 1 cup of cheddar cheese. Gently toss to fold the pasta and sauce together. If the mixture seems wet, let it stand with the lid off for a few minutes and any excess liquid will absorb.
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Step 1: On the Instant Pot, select the "Sauté" mode. Add the butter. Once the butter has melted, add the chicken. Sear on each side for 2-3 minutes or until browned. Step 2: Deglaze the pan with the chicken broth, scraping any brown bits off the bottom of the pot. TIP - Browning the chicken adds even more flavor.
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Give the pot a good stir. Cut the 8 ounces of cream cheese into cubes. Add the cream cheese cubes to the Instant Pot and replace the lid. Let it sit for 10 minutes. While the Instant Pot is resting, slice, dice or shred the chicken. Add the chicken to the Instant Pot once the 10 minutes rest period is over.
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Pour in chicken broth. Spread spaghetti noodles in Instant Pot. Push down so it gets covered by liquid. Place lid on Instant Pot, ensuring that the valve is set to "Sealing.". Press "Pressure Cook" or "Manual" and select High Pressure for 6 minutes. Once timer is done, do a quick release by moving valve to "Venting".
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Add the diced onion, bell pepper, and garlic cloves. Top with the sauce. Close the Instant Pot and set the valve to the sealing position. Cook on high pressure for 4 minutes. Do a natural pressure release of 5 minutes before quick releasing the remainder of the steam. Open the lid and remove the chicken.
Instant Pot Chicken Spaghetti Corrie Cooks
Instructions. Break the spaghetti noodles into halves or thirds and lay them crisscross over each other in the liner of the Instant Pot. Pour the chicken broth over the noodles. Next, place the chicken tenders onto the noodles, then top with onions, peppers, tomatoes and green chilies, and extra green chilies.
