Pressure Cooker Cheesy Chicken Spaghetti

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

1. Velveeta – half a block, or I found a package with 5 smaller blocks and used 3 of the 5 pieces, about 10 oz.
2. Rotel 
3. Cream of mushroom
4. Cream of chicken
5. Onion
6. Spaghetti noodles
7. 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.

5 from 3 votes

Print

Pressure Cooker Cheesy Chicken Spaghetti

Prep Time

10 mins

Cook Time

8 mins

Total Time

19 mins

 

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.

Course: Entree, Main Course

Cuisine: American

Keyword: cheesy, chicken and dumplings, creamy, instant pot, instant pot recipe, pressure cooker, spaghetti

Servings: 5

Calories: 500 kcal

Author: The Typical Mom

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

1. Add your cubed chicken, diced onions, and 1 can of rotel into your Instant Pot. Stir so everything is mixed well.

2. Break your noodles into 3 equal parts and sprinkle on top of your chicken mixture.

3. 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.
   

4. Close your lid and steam valve and set to high pressure for 8 minutes.

5. Do a quick release and lift lid. 

6. 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.

7. Dice your velveeta into smaller chunks of cheese and add into your pot. Stir until cheese is melted and sauce thickens.

8. * Honestly the longer this sits the better it gets and is amazing the next day as leftovers.

Nutrition Facts

Pressure Cooker Cheesy Chicken Spaghetti

Amount Per Serving (3 oz)

Calories 500 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 5g 25%

Cholesterol 84mg 28%

Sodium 805mg 34%

Potassium 1040mg 30%

Total Carbohydrates 55g 18%

Dietary Fiber 3g 12%

Sugars 10g

Protein 39g 78%

Vitamin A 15.5%

Vitamin C 21.8%

Calcium 34.1%

Iron 20.6%

* Percent Daily Values are based on a 2000 calorie diet.

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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