Instant Pot Monterey Chicken Spaghetti
A comforting and creamy dish featuring chicken and Monterey Jack cheese, perfect for busy weeknights and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 2 cups chicken broth
- 8 ounces spaghetti (uncooked)
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup frozen peas or chopped spinach (optional)
- 1 cup diced bell peppers (optional)
- Crushed red pepper flakes (optional)
Instructions
- Sauté the chicken: Turn the Instant Pot to the sauté setting. Add olive oil and let it heat for a minute. Add the chicken pieces, seasoning with salt, pepper, garlic powder, and onion powder. Sauté until the chicken is no longer pink, approximately 5-7 minutes.
- Add broth and pasta: Pour in the chicken broth and stir to combine, scraping any chicken bits stuck to the bottom of the pot. Add the uncooked spaghetti, making sure it is submerged in the broth.
- Pressure cook: Close the Instant Pot lid and set the valve to sealing. Select the manual setting and set the timer for 8 minutes. Once the timer goes off, quick-release the pressure.
- Make it creamy: Open the lid carefully. Stir in the heavy cream and shredded Monterey Jack cheese until melted and well combined. If adding frozen peas or spinach, mix them in at this step.
- Serve: Taste and adjust seasoning, if necessary. Serve hot, garnished with additional cheese if desired.
Notes
For best flavor, do not skip the sauté step and adjust the seasoning according to taste. The dish can be customized with various add-ins for extra nutrition.