Instant Pot Chicken Spaghetti

If you’re not obsessed with your Instant Pot yet, then this Instant Pot Chicken Spaghetti will do it for you! This is one of those quick week night meals the entire family will love! This chicken spaghetti is loaded with juicy, flavorful chicken in marinara sauce then topped off with parmesan cheese and fresh parsley! You just can’t go wrong with this meal! I love serving this spaghetti dish with Arugula Avocado Salad with Homemade Lime Vinaigrette!

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Ingredients

• Chicken Breasts or Thighs
• Marinara Sauce
• Spaghetti
• Olive Oil
• Dry Red Wine
• Green Pepper
• Onion
• Garlic Cloves
• Salt
• Ground Black Pepper
• Granulated Garlic
• Crushed Red Pepper Flakes (optional)
• Parmesan Cheese
• Fresh Parsley

How to Make Instant Pot Chicken Spaghetti

1. First, start by cutting the chicken breasts into 1 inch cubes. Transfer them to a bowl and season with dry red wine, salt, ground black pepper, granulated garlic and crushed red pepper flakes. Set aside for later.
2. Next, chop and dice the onion, green pepper and garlic cloves.
3. Set your Instant Pot to the saute function. Add in olive oil and once it has heated up, add in the chopped green peppers and onion. Saute for 2-3 minutes or until the onions are soft and translucent.
4. Next, add in the minced garlic cloves and saute for 30 seconds.
5. Immediately cancel the saute function and add in the tomato sauce and water. Give everything a quick stir. Add more salt to taste.
6. Next, add in the cubed chicken breasts. Break the spaghetti in half so it fits in the Instant Pot and add it in as well. Do not stir!
7. Close the Instant Pot lid and cook on high pressure for 8 minutes. Once the 8 minutes are up, engage the quick release button. You’ll know all the pressure has released once the pin drops.
8. Next, remove the lid and give everything a quick stir. Place the lid back on the Instant Pot (no need to lock it in place, simply cover) and let it sit for 5 minutes. This will allow the sauce to thicken up well.
9. Finally, open the lid and stir again. Garnish with parmesan cheese and fresh parsley, if desired, and enjoy!

Tips & Variations for Making Instant Pot Chicken Spaghetti

• Use good quality Marinara sauce! It will make a big difference in the taste. I used Rao’s Marinara for this recipe but any good quality brand will do.
• Omit the crushed red pepper flakes if you don’t appreciate a slight kick in your spaghetti. My family loves the crushed red pepper flakes because it gives just a hint of spice without over powering the dish. But feel free to leave it out!
• Always read your Instant Pot manual prior to cooking in it. I used an 8 qt for this recipe. If using a smaller or larger pot, you may need to adjust the water quantity.
• You can serve this chicken spaghetti with salad or garlic bread. I definitely love ending the evening with this Instant Pot Key Lime Pie! It’s one of the best desserts I’ve tried making in my Instant Pot and I’m sure you’ll love it too!

Instant Pot Chicken Spaghetti

This Instant Pot Chicken Spaghetti is made in under 20 minutes! It's a quick week night dinner the entire family will love! Serve it with salad or garlic bread for a complete meal!

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Keyword: instant pot chicken spaghetti, easy chicken spaghetti dinner, chicken spaghetti

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 6 people

Calories: 183kcal

Equipment

• Instant Pot

Ingredients

• 4 boneless, skinless chicken breasts or thighs chopped and cubed
• 24 oz marinara sauce
• 12 oz water for 8 qt instant pot (check manual for other sizes)
• 8 oz spaghetti
• 1/2 small green pepper chopped and diced
• 1/2 small onion chopped and diced
• 3 garlic cloves chopped and minced
• 1/4 cup dry white wine
• 2 tsp salt or to taste
• 1/2 tsp ground black pepper or to taste
• 2 tsp granulated garlic or to taste
• 1/2 tsp crushed red pepper flakes optional
• fresh parsley for garnishing
• parmesan cheese for garnishing

Instructions

• First, start by cutting the chicken breasts into 1 inch cubes. Transfer them to a bowl and season with dry red wine, salt, ground black pepper, granulated garlic and crushed red pepper flakes. Set aside for later.
• Next, chop and dice the onion, green pepper and garlic cloves.
• Set your Instant Pot to the saute function. Add in olive oil and once it has heated up, add in the chopped green peppers and onion. Saute for 2-3 minutes or until the onions are soft and translucent.
• Next, add in the minced garlic cloves and saute for 30 seconds.
• Immediately cancel the saute function and add in the tomato sauce and water. Give everything a quick stir. Add more salt to taste.
• Next, add in the cubed chicken breasts. Break the spaghetti in half so it fits in the Instant Pot and add it in as well. Do not stir!
• Close the Instant Pot lid and cook on high pressure for 8 minutes. Once the 8 minutes are up, engage the quick release button. You’ll know all the pressure has released once the pin drops.
• Next, remove the lid and give everything a quick stir. Place the lid back on the Instant Pot (no need to lock it in place, simply cover) and let it sit for 5 minutes. This will allow the sauce to thicken up well.
• Finally, open the lid and stir again. Garnish with parmesan cheese and fresh parsley, if desired, and enjoy!

Nutrition

Calories: 183kcal | Carbohydrates: 36g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 1376mg | Potassium: 491mg | Fiber: 3g | Sugar: 6g | Vitamin A: 493IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 2mg