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Instant Pot Chicken Spaghetti

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
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6 people
Calories: 183kcal



  • 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


  • 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!


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