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Instant Pot Chicken Spaghetti
Need a quick dump-and-go recipe for a busy weeknight? Don’t get takeout! In less than 30 minutes you can have this yummy Chicken Spaghetti on the table for your brood.
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
18
minutes
mins
Total Time:
28
minutes
mins
Ingredients
2
cups
cooked chicken
shredded
3
cups
chicken broth
1
can Rotel
1
diced green pepper
8
oz.
cream cheese
cubed
4
oz.
shredded Monterey Jack cheese
½
large onion
diced
1 15
oz.
can cream of chicken soup
1 15
oz.
can cheddar cheese soup
1
tbsp.
garlic
Italian seasoning
to taste
Ranch seasoning
to taste
1
lb.
pasta
Instructions
Add everything except shredded Monterey Jack to your Instant Pot and stir to combine.
Cook at HIGH pressure for 18 minutes.
Let naturally release for 5 minutes, and then quick release.
Remove lid and stir in Monterey Jack cheese.
Serve immediately
Course:
Dinner, Instant Pot
Cuisine:
American
Keyword:
30 minutes, chicken, chicken spaghetti, dump and go, Instant Pot, pasta, quick, quick and easy, shredded chicken, spaghetti, weeknight
Servings:
8