Instant Pot Chicken Spaghetti Grace Like Rain Blog

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Add the oil to the Instant Pot, set to saute, and leave to heat for a few minutes. Add the diced onion and peppers and stir for 3-5 minutes until the onions are translucent. Turn off the IP, remove the onions and peppers, and put them to one side. Break the spaghetti in half and place it in the pot, spreading it out.

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How to make Instant Pot chicken spaghetti. Step 1: Press sauté. Step 2: When the Instant Pot reads "Hot", add the olive oil. Step 3: Add the chicken, and cook just until it is beginning to brown. Step 4: Stir in the bell pepper and onion. Cook until just beginning to soften, about 2 minutes.

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Instructions. Heat the Instant Pot on saute mode. Add the cooking oil. Once hot, add the onion and bell pepper, saute until softened, about 3 minutes. Add in the garlic and saute for 30 seconds. Add the cubed chicken and saute 3 minutes. Turn off saute mode. Pour in the chicken broth and cream of mushroom soup.

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Take out the chicken, and shred or chop it into bite sized pieces. Return the chicken to the pot, and add the cream cheese and 1 cup of cheddar cheese. Gently toss to fold the pasta and sauce together. If the mixture seems wet, let it stand with the lid off for a few minutes and any excess liquid will absorb.

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Add the entire can of Rotel into the Instant Pot. Add in 1 1/2 cups chicken broth, chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the pressure cook button (mine says "manual") to 10 minutes on high pressure.

Instant Pot Chicken Spaghetti Grace Like Rain Blog

Step 1. Prepare the ingredients by dicing the onion, mincing the garlic, shredding the zucchini, and breaking the spaghetti in half. Squeeze the moisture out of the shredded zucchini with a paper towel. Turn on the Instant Pot and press the "Sauté" function. Allow the pot to heat up for a minute or two.

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Pour your 2nd can of rotel on top of your noodles. Whisk together your cans of cream of mushroom and cream of chicken soup and chicken broth, pour on top of noodles but do NOT stir. Cook. Close your lid and steam valve and set to high pressure for 8 minutes cook time. Quick release the pressure and remove the lid.

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Add the chicken and close the lid. Cook on high pressure for 15 minutes. When cooking time is complete, wait for a natural pressure release. Open the lid, take out the chicken, shred into pieces and keep aside. Add the spaghetti to the Instant Pot. Add cream cheese, cheddar cheese and ranch seasoning and stir well.

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Break the spaghetti in half and place in the Instant Pot in a criss-cross pattern. Add the chicken stock, cubed chicken, salt, pepper, chopped onion, chopped bell pepper, garlic and Rotel and stir to combine. Make sure that the spaghetti remains covered by the chicken stock. Close the lid, seal the valve and cook on high pressure for 6 minutes.

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Instructions. Break the spaghetti noodles into halves or thirds and lay them crisscross over each other in the liner of the Instant Pot. Pour the chicken broth over the noodles. Next, place the chicken tenders onto the noodles, then top with onions, peppers, tomatoes and green chilies, and extra green chilies.

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Remove the chicken pieces with a slotted spoon and set them aside on a dish to cool. Add the small chunks of room temperature cream cheese to the spaghetti in the pot. Stir to melt and combine. Shred the chicken and add it back into the pot. For the final step, add the cream and 3 remaining kinds of cheeses.

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Step 1. In a criss-cross pattern, place the spaghetti into the instant pot and top it with water. Put the trivet above the spaghetti. Combine the chicken, olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tbsp Italian seasoning into a large mixing bowl until the chicken is evenly coated.

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Step 2: In the pot, saute the butter and onion until soft (about 3 minutes). Step 3: Add in the minced garlic and then press the Cancel button. Stir to incorporate the garlic. Step 4: Pour in the chicken broth. Step 5: Break the noodles in half so that they can fit inside the Instant Pot. Place them inside the pot, in a scattered manner.

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Place the chicken cubes on top of the pasta. Place lid on the Instant Pot, turn the valve to sealing, select pressure cook / manual high pressure, and set for 4 minutes. Allow for a Natural Pressure Release (NPR) of 5 minutes and then do a Quick Pressure Release (cover the vent as the liquid will spurt).

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Give the pot a good stir. Cut the 8 ounces of cream cheese into cubes. Add the cream cheese cubes to the Instant Pot and replace the lid. Let it sit for 10 minutes. While the Instant Pot is resting, slice, dice or shred the chicken. Add the chicken to the Instant Pot once the 10 minutes rest period is over.

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Instructions. Click sauté on Instant Pot and add butter. Once butter has melted, add in the onions and garlic and sauté for about 5 minutes. Turn sauté function off and add in the red bell pepper, seasoned salt, paprika, basil, and red pepper flakes. Add in the chicken and season with desired amount of salt and pepper. Pour in the chicken broth.