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Pour 2 cups of stock into the bowl of an instant pot. Add the chicken thighs. Season the top with the salt and pepper. (Don't worry if the chicken is completely submerged in liquid, just season over the top of the liquid.) Add the spaghetti, breaking it apart so that it easily fits inside the pot. Pour the jars of marinara sauce over the spaghetti.
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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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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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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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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 your 2nd can of rotel on top of your noodles. Whisk together your cans of cream of mushroom and cream of chicken soup and chicken broth, pour on top of noodles but do NOT stir. Cook. Close your lid and steam valve and set to high pressure for 8 minutes cook time. Quick release the pressure and remove the lid.
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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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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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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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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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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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Break the spaghetti in half and place in the Instant Pot in a criss-cross pattern. Add the chicken stock, cubed chicken, salt, pepper, chopped onion, chopped bell pepper, garlic and Rotel and stir to combine. Make sure that the spaghetti remains covered by the chicken stock. Close the lid, seal the valve and cook on high pressure for 6 minutes.
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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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How to make Instant Pot chicken spaghetti. Step 1: Press sauté. Step 2: When the Instant Pot reads "Hot", add the olive oil. Step 3: Add the chicken, and cook just until it is beginning to brown. Step 4: Stir in the bell pepper and onion. Cook until just beginning to soften, about 2 minutes.
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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: 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.
