Savory Instant Pot Chicken Spaghetti

The first time I made this Instant Pot chicken spaghetti, I was skeptical about how pasta would turn out in a pressure cooker. But when I lifted that lid and saw perfectly cooked noodles nestled in a rich, savory sauce, I was converted. It's become my go-to for busy weeknights when I want something comforting without spending hours at the stove.

I served this to my brother who claims to hate pasta dishes, and he went back for seconds. The way the chicken stays tender while the spaghetti gets that perfect al dente texture is something special. Now he asks for it whenever he visits.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and stay tender
• 1 medium onion and 1 red bell pepper: These aromatics build the flavor foundation that develops under pressure
• 3 cloves garlic: Minced fresh garlic adds that aromatic kick that elevates the whole dish
• 1 can crushed tomatoes and 2 tablespoons tomato paste: This combination creates a rich, thick sauce that clings to every strand of spaghetti
• 250g uncooked spaghetti: Breaking it in half makes it easier to stir and serve later
• 3 cups low-sodium chicken broth: This liquid both cooks the pasta and creates a flavorful base
• Italian seasoning and paprika: These spices give the dish that familiar comfort food profile
• 1/2 teaspoon crushed red pepper flakes: Optional but adds just enough warmth to make it interesting
• 1/2 cup freshly grated Parmesan cheese: Stirred in at the end, it brings everything together with creamy richness
• 2 tablespoons chopped fresh parsley: A bright finish that cuts through the richness

Instructions

Sauté the aromatics:

Set your Instant Pot to Sauté mode with a drizzle of oil, then cook the onion and bell pepper for 2-3 minutes until they soften and become fragrant

Add the garlic:

Throw in the minced garlic and stir for just 30 seconds until you catch that wonderful aroma, being careful not to burn it

Brown the chicken:

Add the chicken pieces and cook for 2-3 minutes, stirring occasionally until they start to develop some color on the outside

Build the flavor base:

Stir in the tomato paste, Italian seasoning, paprika, and red pepper flakes, then season with salt and pepper

Deglaze the pot:

Pour in the chicken broth and use your spoon to scrape up any browned bits stuck to the bottom of the pot

Add tomatoes and pasta:

Stir in the crushed tomatoes, then arrange the spaghetti on top and press it gently into the liquid without stirring it in

Pressure cook:

Secure the lid and cook on high pressure for 7 minutes, then let it naturally release for 5 minutes before quick releasing the remaining pressure

Finish and serve:

Gently stir everything together, add the Parmesan cheese until melted and creamy, then taste and adjust seasoning before garnishing with parsley

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This recipe saved me during a particularly chaotic week when my kitchen was being renovated. With just my Instant Pot on a folding table, I managed to put together a dinner that made my family feel cared for despite the chaos around us.

Making It Your Own

Chicken thighs work beautifully here and add even more richness to the sauce. I've also added spinach or mushrooms during the sauté phase for extra nutrition without extra effort.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Some warm garlic bread on the side never hurt anyone either.

Storage and Reheating

This pasta actually tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to three days.

• Add a splash of broth when reheating to loosen the sauce
• The microwave works fine, but low heat on the stove keeps the texture best
• Never pressure cook to reheat as the pasta will turn to mush

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There's something deeply satisfying about a one-pot meal that delivers this much comfort. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I use other pasta shapes instead of spaghetti?

Yes, you can substitute spaghetti with penne, rigatoni, or rotini. Adjust cooking time to 8-9 minutes for larger shapes and ensure the pasta is submerged in liquid before pressure cooking.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will continue to thicken as it sits. Reheat gently with a splash of broth or water to restore creaminess.

→ Can I make this spicier?

Absolutely. Increase the crushed red pepper flakes to 1 teaspoon for more heat, or add a diced jalapeño along with the vegetables. You can also stir in a tablespoon of calabrian chili paste when adding the tomato paste.

→ Is it necessary to break the spaghetti in half?

Breaking spaghetti in half makes it easier to stir and serve after pressure cooking. If you prefer longer strands, you can leave them whole, but arrange them in a crisscross pattern to ensure even cooking.

→ Can I freeze this dish?

Yes, this freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or microwave, adding liquid if needed.

→ Can I use fresh tomatoes instead of canned?

You can substitute with 3-4 cups fresh diced tomatoes, but the sauce may be thinner. Consider adding an extra tablespoon of tomato paste to achieve the desired consistency.