Savory Instant Pot Chicken Spaghetti (Print Version)

Tender chicken and spaghetti in rich tomato sauce, made effortlessly in the Instant Pot for a comforting one-pot meal.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) crushed tomatoes
06 - 2 tablespoons tomato paste

→ Pasta

07 - 8 oz uncooked spaghetti, broken in half

→ Liquids

08 - 3 cups low-sodium chicken broth

→ Seasonings

09 - 1 teaspoon Italian seasoning
10 - 1 teaspoon paprika
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper to taste

→ Cheeses & Finishing

13 - 1/2 cup freshly grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley (for garnish)

# How to Prepare:

01 - Set the Instant Pot to Sauté mode. Add a drizzle of oil, then sauté the onion and bell pepper for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
02 - Add chicken pieces and cook for 2-3 minutes, stirring occasionally, until starting to brown (they do not need to be fully cooked through).
03 - Stir in tomato paste, Italian seasoning, paprika, and crushed red pepper flakes if using. Season with salt and pepper.
04 - Pour in chicken broth and deglaze the pot, scraping any browned bits from the bottom.
05 - Add crushed tomatoes and spread spaghetti evenly over the top, pressing down lightly into the liquid (do not stir).
06 - Secure the lid. Set Instant Pot to Manual or Pressure Cook on high for 7 minutes.
07 - Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully do a quick release.
08 - Gently stir everything together. Add Parmesan cheese and stir until melted and creamy. Taste and adjust seasoning if needed. Serve garnished with parsley.

# Expert Advice:

01 -
  • The spaghetti absorbs all that savory tomato goodness while it pressure cooks, creating flavor pockets you just cannot achieve on the stovetop
  • Its a complete meal in under 40 minutes with almost zero cleanup, perfect for those exhausting weeknights when ordering takeout feels tempting
02 -
  • The spaghetti might look slightly underdone or too saucy immediately after pressure cooking but it will continue to absorb liquid as you stir and let it rest
  • Chicken thighs work beautifully in this recipe and actually stay more tender than breasts if you prefer darker meat
03 -
  • Do not skip the deglazing step after adding the broth, those browned bits contain concentrated flavor that makes the sauce taste like it simmered for hours
  • If your spaghetti tends to stick together, try breaking it into thirds instead of halves for even better distribution

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