I am always on the lookout for tasty chicken breast recipes to jazz up our weeknight dinners. Instant pot chicken spaghetti is just perfect a for midweek meal – made with pantry staples that I usually have on hand, quick to prepare and basically hands off.
On first glance doing a pasta dish in the instant pot may sound nuts – it doesn’t really take that long to do on the stove, so why pressure cook it..? Well I feel the flavours infuse into the chicken way better than the stove top version I usually do. There’s only one pot to clean at the end. And, the very best part (imho), is that it’s hands off. No stirring the simmering sauce, no keeping the pasta from sticking together. Brown the chicken, layer up the rest – set and you’re away.
The first time I did spaghetti in the instant pot I had real doubts – was I going to open the pot to a solid mass or a gooey, starchy, liquified mess? To my utter joy, it cooks to perfection and is infused so nicely with the flavour of the sauce!
I got the idea, along with some very helpful tips from The Kitchn‘s How to Make Instant Pot Spaghetti post – I have made their beef mince version too and they’re right – it is the best!
- 1 tablespoon olive oil
- 500 g (approx. 4) chicken breasts
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 x 400 g tin diced or whole peeled tomatoes, pureed (I use the stick blender)
- 1 x 400 g jar store-bought pasta sauce
- 2 cups water, divided
- 250 g spaghetti
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On saute mode, brown the cubed chicken.
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Add onion powder, garlic powder and salt.
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Switch off Saute mode and add ½ cup water, pasta sauce and pureed tinned tomatoes. Stir well to combine.
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Break the spaghetti in half and spread the halves over the chicken sauce (I usually do this in two layers perpendicular to each other). Note: do not stir, leave it layered.
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Pour the remaining 1½ cups of water over the spaghetti. You don't stir it, but make sure it is all submerged bu pressing down to cover with liquid where needed.
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Place the lid on the pot, secure and seal, then switch to pressure cook at high pressure for 8 minutes. As soon as cook time is up, quick release the pressure, open up, remove the inner bowl (don't forget to switch off the pressure cooker) and serve.
Makes for really delicious leftovers!
I am loving learning to use my Instant Pot (not sponsored – bought with our own money)! I have updated one of my favourite oldies on the blog (so far) to include Instant Pot/pressure cooker instructions (get the recipe for Beer Beef) and tried and loved these two recipes from A Mindfull Mom: Instant Pot Whole Chicken and How to Make Chicken Stock in the Instant Pot.
Cheryl x
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