Instant Pot Chicken Spaghetti

Ingredients

• 1 (20oz) can of diced tomatoes
• 1 1/2 cups chicken broth
• 1 lb boneless chicken breasts
• 1 onion, diced
• 2 cup bell peppers, diced
• 2 large mushroom caps, diced
• 2 Tbsp bacon Caesar seasoning
• 1/2 tsp granulated garlic
• 1 tsp paprika
• 13 oz uncooked spaghetti
• 4 oz cream cheese (3.5oz light, 0.5oz plain fat free yogurt)
• 2 cups (160g) cheddar cheese, grated,

Instructions

1. In the instant pot add diced tomatoes, chicken broth, chicken, onion, bacon caesar seasoning, garlic and paprika. Give a quick stir.
2. Cover the pot and secure the lid, with valve sealed. Set for 10 minutes on high pressure. When done slow release for at least 10 minutes.
3. Remove the chicken and turn the pot to the lowest saute setting (mine says “less”).
4. Add in the uncooked spaghetti stirring every minute or so for 5 minutes. While the spaghetti is cooking, shred the chicken.
5. When the spaghetti is almost cooked stir in the cream cheese and cheese until melted.
6. Stir in the chicken and serve.

Notes

• Prep time: 10 minutes
• Cook time: ~30 minutes
• Servings: 6
• 537 calories per serving
• https://www.365daysofcrockpot.com/instant-pot-chicken-spaghetti/
• If cooking spaghetti separate use 3/4 cup broth. Pot-in-pot method can be used.
• Frozen bell peppers, onion and cheese work perfectly

#instant-pot