Instant Pot Chicken Spaghetti


  • 3 Tbsp butter
  • 2 large chicken breasts, cubed
  • 1 medium onion, diced
  • 1/2 cup bell pepper, diced
  • 2 tsp garlic
  • 1 tsp seasoned salt
  • 1 tsp paprika
  • 1/2 tsp dry basil
  • 1/2 tsp red pepper flakes
  • 2.5 chicken broth
  • 10 oz thin spaghetti
  • 1 cup heavy cream
  • 2 cups shredded cheese


  1. Using the Saute function, melt the butter. Add onions and cook until softened, about 5 minutes. Then add garlic and cook until fragrant, around 1 minute.
  2. Add bell pepper, seasoned salt, paprika, basil, and red pepper flakes. Stir. Press cancel.
  3. Lay the chicken pieces on top of the soften veggies. Season with salt and pepper. Add in chicken broth and spaghetti noodles.
  4. Pressure cook on high pressure for 6 minutes. Quick release and open. Stir to loosen the noodles. Add heavy cream and cheese and stir. Using the saute function, cook for an additional 3-5 minutes to thicken the sauce.


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