There’s no doubt that Instant Pot Chicken Spaghetti is one of those classic Southern comfort food recipes. But that doesn’t mean you can only eat it in the winter. This one is light enough and easy to make that keeps it on the menu all year round.
– Add the oil to the IP, set to saute, and heat for a few minutes.– Add the diced onions and bell peppers and cook stirring frequently until the onions have turned translucent.
– Turn off the IP, remove the onions and peppers, and set aside.– Break the spaghetti into half and place staggered in the pot. Try not to have any spaghetti bunched together.
– Cover the spaghetti with the chicken broth and enough water to completely cover the spaghetti.– Seal the lid, set the release valve to close and set the IP on high pressure.
– Set the Instant Pot to sauté once again, add the saved cooking liquid and all the other ingredients except the spaghetti to the pot and cook.– Turn off the IP and add the spaghetti, stir until everything is combined and hot.– Serve while hot.