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Instant Pot® Creamy Chicken and Vegetable Pasta
Instant Pot® Creamy Chicken and Vegetable Pasta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Make flavorful Instant Pot Chicken Vegetable Spaghetti for a simple family meal with minimal cleanup.
Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces sliced mushrooms
  • 5 cups chicken broth
  • 1 tablespoon Italian seasoning
  • 1 (16 ounce) package spaghetti
  • 2 pounds chicken tenderloins
  • 1 (12 ounce) package whipped cream cheese
  • 3 cups chopped fresh spinach
  • 1 pinch ground nutmeg
  • 2 tablespoons grated Parmesan cheese, or to taste
Instructions:
  • Preheat your 8-quart multi-functional pressure cooker (such as Instant Pot®) on the Saute function. Add oil, onions, and mushrooms. Season with salt and pepper. Saute until onions are translucent and mushrooms are starting to soften, about 3 to 5 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Transfer the veggies to a bowl and set aside.
  • First, infuse the pot with flavorful chicken broth and sprinkle in fragrant Italian seasoning. Then, break the spaghetti noodles in half and artfully layer them in two beautiful crisscrossed layers in the pot.
  • Season the chicken tenderloins generously with salt and pepper, then place them on top of the spaghetti. Spoon the cooked vegetables over the chicken and spaghetti, and turn off the Saute function.
  • Secure the lid tightly and close the vent. Choose high pressure as per manufacturer's guidelines, then set the timer for 5 minutes. Let pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural pressure release for 6 minutes, then quick-release any remaining pressure. Unlock and remove the lid.
  • Combine the cream cheese, spinach, and nutmeg, mixing until well combined.
  • Cover the pot and let the cheese melt and spinach steam from the residual heat for approximately 10 minutes. Finish by giving the spaghetti and sauce a gentle mix before serving with Parmesan cheese.

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