Savory Instant Pot Chicken Spaghetti

There is something magical about dumping raw spaghetti into a pressure cooker and having it emerge perfectly tender. I discovered this by accident on a Tuesday when I refused to order takeout for the third night that week. Now it is the meal my teenage daughter actually requests.

My brother in law stayed over last winter and watched me make this. He was skeptical about the spaghetti going in raw. When he took his first bite and asked for seconds, I knew this recipe was a keeper for busy weeknights.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite sized pieces helps them cook evenly and stay tender
• 1 medium onion and 1 red bell pepper: These form the flavor foundation so do not rush the sauté step
• 3 cloves garlic: Fresh garlic makes all the difference here
• 1 can crushed tomatoes: The crushed texture coats the spaghetti beautifully
• 2 tablespoons tomato paste: This concentrates the tomato flavor
• 250g uncooked spaghetti: Breaking it in half makes it easier to stir in later
• 3 cups low sodium chicken broth: This cooks the pasta and keeps the sauce from getting too salty
• 1 teaspoon Italian seasoning: Dried oregano and basil work perfectly here
• 1 teaspoon paprika: Adds a subtle smoky depth
• 1/2 teaspoon crushed red pepper flakes: Optional but adds a gentle warmth
• 1/2 cup freshly grated Parmesan cheese: Stir this in at the end for a creamy finish
• 2 tablespoons chopped fresh parsley: Brightens up the whole dish

Instructions

Sauté the vegetables:

Set your Instant Pot to Sauté mode and add a drizzle of oil. Cook the onion and bell pepper for 2 to 3 minutes until they start to soften. Add the garlic and let it cook for just 30 seconds until you can smell it.

Brown the chicken:

Add the chicken pieces and cook for 2 to 3 minutes. You just want them to start browning on the outside since they will finish cooking under pressure.

Add the seasonings:

Stir in the tomato paste, Italian seasoning, paprika, and red pepper flakes if using them. Season generously with salt and pepper.

Deglaze the pot:

Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom. This adds so much flavor to the sauce.

Add tomatoes and pasta:

Stir in the crushed tomatoes. Arrange the spaghetti evenly on top and press it down into the liquid but do not stir.

Pressure cook:

Secure the lid and set to Manual or Pressure Cook on high for 7 minutes.

Natural release:

When the timer beeps, let the pressure release naturally for 5 minutes. Then carefully do a quick release for any remaining pressure.

Finish and serve:

Gently stir everything together. The sauce might look thin but it will thicken. Stir in the Parmesan and serve with parsley on top.

Save

This recipe became our Friday night tradition during those hectic school months. Everyone gathers around the pot, forks in hand, waiting for that first steamy bite.

Making It Your Own

I have added mushrooms, spinach, and even zucchini during the sauté step. They pressure cook right along with everything else and make the meal feel even more substantial.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness perfectly. My family also loves garlic bread on the side even though the pasta itself is plenty filling.

Make Ahead Tips

This reheats beautifully for lunch the next day. The pasta absorbs even more flavor and the sauce becomes thicker. I actually think the leftovers taste better.

• Cut your chicken into even pieces so they cook at the same rate
• Taste the sauce before serving since pasta absorbs salt
• Grate your own Parmesan for the best melt

Save

There is something deeply satisfying about a one pot meal that delivers this much comfort. Enjoy those easy clean up moments.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work perfectly in this dish. They may need an extra minute of pressure cooking time since thighs are slightly denser than breasts.

→ Do I need to cook the spaghetti before adding it?

No, the spaghetti goes in uncooked. Breaking it in half helps it fit better in the pot, and the pressure cooking process cooks it directly in the sauce.

→ Why press the spaghetti into the liquid without stirring?

This prevents the pasta from clumping together and ensures even cooking. The liquid should fully cover the noodles for proper texture.

→ Can I make this dairy-free?

Simply omit the Parmesan cheese or substitute with a dairy-free alternative. The dish remains flavorful without it.

→ What other vegetables can I add?

Mushrooms, spinach, zucchini, or diced carrots work well. Add them when sautéing the onions and peppers so they cook through properly.