Instant Pot Chicken Spaghetti
Servings: 4 Servings
Ingredients
- 8 ounces spaghetti noodles broken into halves or thirds or other short dry pasta
- 2 cups low-sodium chicken broth
- ½ pound boneless skinless chicken breasts boneless, skinless, cut into tenders
- 1 cup white onion diced
- 1 cup bell peppers green, red, yellow varieties, diced
- 10 ounces diced tomatoes and green chiles undrained; 1 can Rotel
- 7 ounces diced green chilies undrained
- 4 ounces block-style cream cheese
- 4 ounces Monterrey Jack cheese shredded
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.8 ounces spaghetti noodles, 2 cups low-sodium chicken broth
- Next, place the chicken tenders onto the noodles, then top with onions, peppers, tomatoes and green chilies, and extra green chilies.½ pound boneless skinless chicken breasts, 1 cup white onion, 1 cup bell peppers, 10 ounces diced tomatoes and green chiles, 7 ounces diced green chilies
- Close the lid, and make sure the valve is set to sealing. Use the manual (pressure cook) button to adjust the time to 5 minutes. After the time is up, allow a 5 minute natural release before opening the valve to release any remaining pressure.
- Remove the chicken and cut into cubes or shred. Return the chicken to the liner along with the cream cheese and Monterrey Jack cheese. Stir until the cream cheese and Monterrey Jack cheese are both combined. Serve hot!4 ounces block-style cream cheese, 4 ounces Monterrey Jack cheese
Notes
The calories listed are an approximation based on the ingredients and a serving size of about one-fourth (1/4) the total recipe when divided equally into four (4) portions. Actual calories will vary. The pressure cooker chicken spaghetti can be stored in a sealed container, in your fridge, for up to three (3) days.
Nutrition Facts
Instant Pot Chicken Spaghetti
Serving Size
1 cup
Amount per Serving
Calories
537
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
60
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
93
mg
31
%
Sodium
881
mg
37
%
Potassium
648
mg
19
%
Carbohydrates
56
g
19
%
Fiber
4
g
16
%
Sugar
9
g
10
%
Protein
31
g
62
%
Vitamin A
2127
IU
43
%
Vitamin C
57
mg
69
%
Calcium
307
mg
31
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
