Instant Pot Chicken Spaghetti is an instant pot chicken casserole with tons of flavor from chicken, cheese, Greek yogurt, and dry ranch seasoning. A simple and easy weeknight dinner that your whole family will love. 
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Instant Pot Chicken Spaghetti is the newest meal to hit my family’s dinner table. I am beyond excited to share this one-pot chicken spaghetti recipe. If you have been following the blog then you know that the Instant Pot has been making more and more appearances in my kitchen.
I have to say this is the best chicken spaghetti recipe! My family loves a good pasta dish – next time I will be making a double batch to have leftovers. My daughter requested to have the leftovers in her lunchbox and was really disappointed to learn there weren’t any.
This recipe is packed with so much flavor from the chicken, cheese, Greek yogurt, and dry ranch seasoning. It is highly recommended for a weekday or weekend dinner. It only takes a total of 13 minutes from start to finish for a delicious and nutritious meal!
HOW TO MAKE CHICKEN SPAGHETTI:
- Turn instant pot to saute mode.
- Add olive oil, onions, and green peppers. Saute until onions are translucent.
- Add garlic, cook 1 minute or until fragrant.
- Add 1/2 of the chicken broth, Greek yogurt, and dry ranch dressing. Stir.
- Break pasta in half and add to the instant pot. DO NOT STIR.
- Add the canned chicken (with the liquid) and the rest of the chicken broth to the instant pot. Do not stir.
- Place lid on top, set to sealing. Cook high pressure for 8 minutes.
- Once cooked, do a quick release by carefully turning the valve to venting.
- Stir in cheese and serve hot.
Check out this step-by-step video for Chicken Spaghetti Instant Pot Pasta!
WHAT ARE SOME GOOD SPAGHETTI RECIPES?
If your family are pasta lovers like mine, try Chicken Sausage Penne Pasta, Crockpot Chicken Pasta, or Baked Spaghetti. I have a feeling that this Instant Pot Creamy Chicken Spaghetti recipe is going to make it to the top of your list too 🙂
WHAT ARE SOME INSTANT POT TIPS FOR A NEWBIE?
- First, place the bowl into the base of the Instant Pot. After that, add the ingredients (it is important that there is at least a cup of liquid as an ingredient).
- Next, check the lid of your Instant Pot to make sure the sealing ring is in place.
- Then, secure the lid onto the base.
- Turn the valve on the lid to “SEALING”.
- The next step will differ for each model so check your manual! For my Instant Pot, I press “PRESSURE” but other models require you to press “MANUAL”.
- Press the PLUS or MINUS signs to set the cooking time.
- The Instant Pot should say “ON“. When the machine first turns on, it is building pressure. The time that it takes for this pressure to build does NOT count toward the cooking time. On my machine, I know the pressure is built when the silver pin on top is raised.
- Once the pressure is built, the cooking time will start counting down.
- After the cooking time is complete, release the pressure. To release the pressure, you can wait for the natural pressure release (NPR) OR release the pressure manually by turning the valve to “VENTING“.
- Lastly, take off the lid once it is unlocked.
Start by turning your instant pot to the saute mode. Add the olive oil and diced vegetables.
VEGETABLES FOR CHICKEN SPAGHETTI IN A PRESSURE COOKER
I typically use a combination of diced green peppers and onions when I am aiming to keep things simple. However, if I have more time (and the ingredients) then I will dice yellow and red bell peppers for an extra burst of color.
You could also make instant pot chicken spaghetti with rotel by adding 1-2 cans. If making rotel chicken spaghetti, there is no need to saute. If using the fresh vegetables + rotel, saute the vegetables and then add the rotel once the onions are translucent.
Once the onions are translucent, add the fresh minced garlic and cook for 1 minute.
PRO TIP: Substitute the 1 tsp of fresh garlic with 1/2 tsp of garlic powder if you do not have a garlic clove.
Add 1/2 of the chicken broth, Greek yogurt, and Hidden Valley Ranch dry seasoning packet. Stir the ingredients together until mixed.
FULL FAT OR FAT-FREE GREEK YOGURT
You will want to use full-fat Greek yogurt for this recipe. The full-fat version will add flavor and help to make creamy chicken spaghetti.
If your Greek yogurt ends up curdling a little bit, do not stress. This is typical when cooking with greek yogurt in the Instant Pot. Once you add the shredded cheese later in the recipe, it is not noticeable. The yogurt is 100% worth keeping as an ingredient because the flavor is so good.
Did you know that you can actually make homemade Greek Yogurt in the Instant Pot? Check out the recipe HERE.
Time to add the pasta! Break pasta in half and add to the instant pot. My kids prefer spaghetti noodles for this instant pot recipe. However, you could swap the spaghetti with macaroni noodles or medium shells if you prefer.
PRO TIP: There needs to be liquid below the pasta and on top before cooking. It is key that you DO NOT STIR before cooking. Otherwise, the pasta will be gummy and sticky.
Add the canned chicken (with the liquid) and the rest of the chicken broth to the instant pot. Remember – do not stir.
Place lid on top, set to sealing. Cook high pressure for 8 minutes. Once cooked, do a quick release by carefully turning the valve to venting.
Stir in the shredded cheese. Serve hot.
EASY INSTANT POT CHICKEN SPAGHETTI SAUCE
I love this recipe because there is no need to dirty another pot to make the sauce. What is the most amazing dish created in one pot? Definitely this one-pot pressure cooker recipe!
By cooking the pasta in the Instant Pot with the chicken broth and Greek yogurt, starch will be released from the noodles. The starch will create a rich & creamy sauce. Plus, the shredded cheese that you stir in at the end is the perfect touch.
INSTANT POT FAQs
WHAT IS YOUR GO TO INSTANT POT PRESSURE COOKER RECIPE?
Instant Pot Ground Beef Stroganoff is my go-to Instant Pot recipe. I can have dinner prepped, cooked and served in under 30 minutes.
WHAT IS YOUR FAVORITE INSTANT POT CHICKEN RECIPE?
My favorite instant pot chicken recipe is my Instant Pot Frozen Chicken Thighs. This recipe can be paired with any veggie and/or starch side to create a balanced meal.
WHATS YOUR FAVORITE RECIPE TO MAKE IN AN INSTANT POT?
At this point, my Instant Pot Colcannon is my favorite recipe to make. Mainly because I hate waiting for potatoes to cook on the stove. The instant pot cooks the potatoes in just 5 minutes!
WHAT ARE SOME OF THE BEST DISHES FOR A WORKING MOM TO COOK IN AN INSTANT POT?
If you are a working mom, I highly recommend keeping it quick and simple. Try my Instant Pot Bone In Chicken Thighs, Instant Pot Chicken Tortilla Soup and Instant Pot Frozen Chicken Wings if you are looking for dinner to be on the table in under 20 minutes.
IS IT WORTH GETTING AN INSTANT POT?
If you would have asked me a year ago if an Instant Pot was worth it, I would have said no. That was before I made my first recipe… I was a firm believer that you only needed a slow cooker to create meals. I will 100% admit that I was wrong. I will always cook in my crockpot but the Instant Pot has forever changed the meal routine. Between the minimal cooking time and endless recipe possibilities, the Instant Pot is truly worth every penny.
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
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PinDescription
Instant Pot Chicken Spaghetti is an instant pot chicken casserole with tons of flavor from chicken, cheese, Greek yogurt, and dry ranch seasoning. A simple and easy weeknight dinner that your whole family will love.
Ingredients
- 1 small onion, diced
- 1 green pepper, diced
- 1 tbsp. olive oil
- 1 tsp. minced garlic
- 2 cups chicken broth
- 1 cup full fat plain Greek yogurt
- 1 oz. package Hidden Valley Ranch Dry dressing
- 7 oz. dry thin spaghetti
- 12.5 oz. canned white chunk chicken (do not drain)
- 6 oz. shredded sharp cheddar cheese
Instructions
- Turn instant pot to saute mode.
- Add olive oil, onions and green peppers. Saute until onions are translucent.
- Add garlic, cook 1 minute or until fragrant.
- Add 1/2 of the chicken broth, Greek yogurt, and dry ranch dressing. Stir.
- Break pasta in half and add to the insant pot. DO NOT STIR.
- Add the canned chicken (with the liquid) and the rest of the chicken broth to the instant pot. Do not stir.
- Place lid on top, set to sealing. Cook high pressure for 8 minutes.
- Once cooked, do a quick release by carefully turning valve to ventting.
- Stir in cheese and serve hot.
Notes
Stirring the pasta can result in sticky pasta so don’t stir it before cooking.
Betsy says
I made this last night and I couldn’t believe how well the pasta held up! I used leftover chicken and it was really good!
★★★★★