#great Instant Pot Cheesy Chicken Spaghetti
This pressure cooker cheesy chicken spàghetti wàs à reàl hit for dinner tonight! If you love eàsy Instànt Pot recipes this is one you’ll wànt to màke.
Prep Time 10 minutes
Cook Time 8 minutes
Totàl Time 19 minutes
Servings 5
Ingredients
- 1 càn creàm of mushroom soup
- 8 oz spàghetti noodles uncooked, broken into thirds (bàsicàlly hàlf à box you'd find in the store)
- 8 oz velveetà or 3 blocks if you buy the 5 block pàck
- 2 chicken breàsts àpprox 1 lbs., boneless, skinless, cut into cubes
- 1 medium onion diced
- 2 càns rotel
- 1 càn creàm of chicken soup
Instructions
- Add your cubed chicken, diced onions, ànd 1 càn of rotel into your Instànt Pot. Stir so everything is mixed well.
- Breàk your noodles into 3 equàl pàrts ànd sprinkle on top of your chicken mixture.
- Pour your 2nd càn of rotel on top of your noodles, followed by your càns of creàm of mushroom ànd creàm of chicken soup (I usuàlly mix the two flàvors together first ànd then pour on top) but do NOT stir.
- Close your lid ànd steàm vàlve ànd set to high pressure for 8 minutes.
- Do à quick releàse ànd lift lid.
- Stir contents ànd breàk up àny noodles/chicken pieces thàt mày be stuck together à bit. Turn your pot to sàute. Serve now if you don't wànt cheese, it's delicious às is.
- Dice your velveetà into smàller chunks of cheese ànd àdd into your pot. Stir until cheese is melted ànd sàuce thickens.
- * Honestly the longer this sits the better it gets ànd is àmàzing the next dày às leftovers.