This pressure cooker cheesy chicken spaghetti was a real hit for dinner tonight! If you love easy Instant Pot recipes this is one you’ll want to make.
I’m here with pressure cooker cheesy chicken spaghetti to add to our long list of easy Instant Pot recipes. If you love traditional Instant Pot spaghetti but are ready to amp it up to the next level with cheese and a bit of a kick this is the next dinner you need to make!
There is NO precooking involved with this cheesy chicken spaghetti recipe and it is done start to finish in less than 20 minutes including the time it takes to reach pressure and prep the ingredients.
The only ingredients you need to dice up are the chicken breasts and onion, the rest you can just dump in!
That’s my kinda’ pressure cooker recipe.
I got the idea for our pressure cooker cheesy chicken spaghetti recipe from a viewer actually! She messaged me on The Typical Mom Facebook page and asked if I had a recipe for easy chicken spaghetti and I didn’t. I said it was a great idea though and I would attempt it the next week.
I made my first version which I share at the very bottom of this page, and then on the second go around I switched things around a bit and used Velveeta instead of shredded cheese. That was a substitution she said she made and it gave it a different flavor which we loved as well so I thought I’d include both recipes below.
The Velveeta version has more of a kick to it (a bit of heat) because I swapped out some chicken broth for another can of Rotel. You can decide which recipe you’d like to try, they’re both yummy.
Above here is our pressure cooker cheesy chicken spaghetti version 2 with Velveeta and more Rotel, below is the first version using real shredded cheese and is not spicy at all.
If you wanted to omit the chicken I don’t think that would be an issue, just follow the same layering method I show you in the video I’m including in this post. Just leave the onion and can of Rotel mixture on the very bottom.
Here is what you will need to make our pressure cooker cheesy chicken spaghetti using Velveeta
- Velveeta – half a block, or I found a package with 5 smaller blocks and used 3 of the 5 pieces, about 10 oz.
- Rotel
- Cream of mushroom
- Cream of chicken
- Onion
- Spaghetti noodles
- Chicken breasts – boneless, skinless, diced
Other version using shredded cheese and very little heat is below this recipe card.
Here’s a video of how we make it and the printable recipe for this version below.
Pressure Cooker Cheesy Chicken Spaghetti
Ingredients
- 2 chicken breasts approx 1 lbs., boneless, skinless, cut into cubes
- 1 medium onion diced
- 2 cans rotel
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 8 oz spaghetti noodles uncooked, broken into thirds (basically half a box you'd find in the store)
- 8 oz velveeta or 3 blocks if you buy the 5 block pack
Instructions
- Add your cubed chicken, diced onions, and 1 can of rotel into your Instant Pot. Stir so everything is mixed well.
- Break your noodles into 3 equal parts and sprinkle on top of your chicken mixture.
- Pour your 2nd can of rotel on top of your noodles, followed by your cans of cream of mushroom and cream of chicken soup (I usually mix the two flavors together first and then pour on top) but do NOT stir.
- Close your lid and steam valve and set to high pressure for 8 minutes.
- Do a quick release and lift lid.
- Stir contents and break up any noodles/chicken pieces that may be stuck together a bit. Turn your pot to saute. Serve now if you don't want cheese, it's delicious as is.
- Dice your velveeta into smaller chunks of cheese and add into your pot. Stir until cheese is melted and sauce thickens.
- * Honestly the longer this sits the better it gets and is amazing the next day as leftovers.
If you’re looking for a milder version of pressure cooker cheesy chicken spaghetti here is another recipe you can try which is good as well.
This is a picture of the above recipe that has real cheese in it versus velveeta and doesn’t have a kick like the first recipe does. I would say if I had to choose from the 2 I would opt for the velveeta version but honestly I usually use what I have in the house so it depends on the night.
Looking for more easy Instant Pot recipes?
- 3 ingredient Instant Pot recipes
- Easy Instant Pot butter chicken
- Instant Pot brussel sprouts could be a great side dish
- How to cook fresh or frozen Instant Pot chicken
And you can find many more Instant Pot pasta recipes here as well, enjoy friends!
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Made with the Rotel and Velveta and turned out great. Very easy and very very tasty. Was a hit.
Glad you enjoyed it too!
I wanted a more Italian taste so I subbed Italian diced tomatoes with oregano, basil, and garlic. I also put in a half a jar of sun dried tomatoes with a half cup chicken broth. Would probably decrease blocks of Velveeta to two instead of three. Yum!
🙂
I had a stove top recipe for Cheesy Chicken Recipe that my wife and I really liked so when I saw your IP recipe I had to try it. The IP recipe blew away the old recipe! My wife raved over the creaminess and I really enjoyed it also. I’ve used many of your recipes since and enjoyed them all. My next step is to see if I can convert some of my other stove top recipes.
So glad it was a hit!
I did this but I added a quart of chicken broth, it smells and looks delish so far!
Hope you loved it too.
What size IP did you use? I have the mini IP is there a way you can adjust it to the smaller size? By the way this looks super yummy and I’m excited to try it
I use a 6 qt. so just cut all of my recipes in half and they should work just find for yours.
With the Rotel I used my liquid was minimal. I added 2 cups of chicken broth and it turned out perfect. My kids love this recipe.
What other options are there instead of onions? My BIL does not like onions. I have made this recipe and it is awesome. This weekend fixing it at the deer lease and trying to keep it edible for him.
Thanks
I would just leave them out entirely then. Wouldn’t be an issue.
What is the best setting to choose for pressure cooking on high?
What can I use instead of Rotel?
Cant read the recipe wìth real cheese. Is it nother place on the net?
My spaghetti was all clumped together and not cooked all the way. What did I do wrong??
Must ensure all noodles are submerged in liquid before putting lid on, also when breaking noodles make sure you sprinkle them in as you see in video and not throw in in one big clump. Breaking into 3 or 4 equal parts rather than 2 works best too.
I thought the Instant Pot required liquid is actually be what I meant to say..
Yes there is liquid in the cans of Rotel and soup, it works great. Others have had success too, no issues.
How is that you can cook this with no liquid? I thought it required it…
Such an easy way to get dinner on the table quickly. I love how it all cooks up in one pot.
I love recipes that you can just throw in the IP and have done in no time! So yummy!
What a fun idea. There is a lot I can learn from this recipe about the layering that I can apply to other Instantpot recipes!
Layering is key.