This pressure cooker cheesy chicken spaghetti was a real hit for dinner tonight! If you love easy Ninja Foodi and Instant Pot recipes this is a weeknight dinner 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’re ready to amp regular Instant Pot spaghetti up to the next level with cheese and a bit of a kick this is the next dinner you need to make! (originally published 10/18, affiliate links present)
This one pot meal is done in less than 20 minutes!!!
That means it’s a real winner. The only real prep is to cube chicken breasts and dice your onion up. The rest you can just dump in, pressure cook, lift the lid and stir!
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then LIKE our IP Facebook page for new ideas daily.
- For reference, this is the pressure cooker I have and use for all recipe creations.
That’s my kinda’ easy 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.
- Then on the second go around I switched things around a bit and used Velveeta instead of shredded cheese. That is a substitution you can make too for a much richer flavor. I 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.
Watch the video that’s embedded in this post first, then follow these simple written steps:
Time needed: 8 minutes.
Instant Pot Chicken Spaghetti
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. 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.
Close your lid and steam valve and set to high pressure for 8 minutes cook time. Quick release the pressure and remove the 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 (or room temp. cream cheese if you’d rather) 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.
Pressure cooker chicken spaghetti
This version uses Velveeta:
- Pressure cooker
- If you have an Instant Pot I HIGHLY recommend getting this non stick pot. Great for all recipes & to help prevent burn notice.
- Velveeta – half a block, or I found a package with 5 smaller blocks and used 3 of the 5 pieces, about 10 oz.
- Cream of mushroom
- Cream of chicken
- Spaghetti noodles
- Chicken breasts – boneless, skinless, diced
- 1/2 cup diced onions and bell peppers could be added if you’d like
Other version using shredded cheese and very little heat is below this recipe card.
After this try our pressure cooker jambalaya too!
If you’re looking for a milder version of cheesy Instant Pot 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.
There is a decent amount of sodium in packaged cheese so salt and pepper is not necessary. There will not be a lack of flavor for sure.
Looking for more pressure cooker chicken recipes?
- 3 ingredient Instant Pot recipes make things easier when you’re a busy family
- You need to try our easy Instant Pot butter chicken with some Naan some night
- Instant Pot brussel sprouts could be a great side dish with any protein
- You could make pressure cooker bread to serve with this
- How to cook fresh or frozen Instant Pot chicken is shared here
If you love traditional Instant Pot spaghetti we have instructions for that too. It is the ONLY way I make this “old fashioned” dinner because it takes no time at all. This too requires no boiling and is all cooked in one pot.
Can you cook spaghetti noodles in an Instant Pot?
You can really use your Instant Pot to cook any type of pasta. Just sprinkle it in with liquid or other ingredients like our chicken spaghetti and set to 9 minutes.
- This will ensure it will come out just a touch al dente. Nobody likes mushy noodles!
- Take note that the Instant Pot will spend about 10-11 minutes heating up before it begins to reach pressure and start to cook
- SO, if you set it for 4 minutes, the whole process will take about 15 minutes.
You can find many more Instant Pot pasta recipes here as well, enjoy friends!
Instant Pot chicken spaghetti
Pressure Cooker Cheesy Chicken Spaghetti
- 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
- 1/2 c chicken broth
- 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. 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.
- 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.