Instant Pot Chicken Spaghetti: A Quick And Easy Weeknight Meal

Posted on

Calling all busy bees and comfort food enthusiasts! This Instant Pot Chicken Spaghetti recipe is your new weeknight hero. It’s a hearty, flavorful dish that comes together in a flash thanks to your trusty pressure cooker. Plus, it’s incredibly versatile – feel free to customize it with your favorite veggies or spices.

This recipe yields about 4-6 servings, so it’s perfect for a family dinner or a cozy night in for one.

Instant Pot Chicken Spaghetti
Instant Pot Chicken Spaghetti

Ingredients:

2 lbs ground chicken (Italian seasoned preferred, but plain works too)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 8 oz whole wheat spaghetti, broken in half
  • 1 medium zucchini, shredded (optional)
  • 2 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • ¼ cup fresh parsley, chopped

  • Directions:

    1. Sauté the Veggies and Chicken: Fire up your Instant Pot and set it to “Sauté” mode. Add the olive oil and let it heat up for a minute. Toss in the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for another minute, until fragrant.

    2. Brown the Chicken: Next, crumble the ground chicken into the pot and sprinkle with paprika, salt, and pepper. Using a spatula, break up the chicken as it cooks for 5-6 minutes, or until browned and cooked through with no pink remaining.

    3. Deglaze and Add Broth: Once the chicken is cooked, turn off the “Sauté” mode. Carefully deglaze the pot by pouring in about ½ cup of chicken broth and scraping up any browned bits from the bottom. This ensures all those delicious flavors get incorporated into your final dish.

    4. Pressure Cook! Now it’s time to pressure cook. Add the remaining chicken broth, diced tomatoes (undrained!), tomato sauce, and broken spaghetti to the pot. Stir well to combine everything.

    5. Seal and Cook: Close the lid of your Instant Pot and make sure the pressure valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 5 minutes.

    6. Natural Release: Once the cook time is up, let the pressure release naturally for 5 minutes. Then, carefully perform a quick release by moving the pressure valve to “Venting.”

    7. Stir and Serve: Open the lid once the pressure has fully released and stir in the shredded zucchini (if using) and chopped fresh parsley. Taste and adjust seasonings with additional salt and pepper if needed. Serve your Instant Pot Chicken Spaghetti hot with a sprinkle of Parmesan cheese or your favorite toppings.

    Nutrition Facts (per serving):

    This recipe is approximately 400-450 calories per serving, depending on the specific ingredients you use. Here’s a general breakdown:

    Calories: 400-450

  • Fat: 15-20g
  • Carbohydrates: 40-45g
  • Protein: 30-35g

  • Please note: These are just estimates, and the actual nutritional content can vary depending on the brand of ingredients you choose.

    Conclusion:

    This Instant Pot Chicken Spaghetti is a lifesaver for busy weeknights. It’s packed with flavor, protein, and veggies, making it a satisfying and well-rounded meal. Plus, it’s incredibly easy to customize – add your favorite vegetables, experiment with different spices, or use whole-wheat spaghetti for an extra fiber boost.

    FAQs:

    1. Can I use ground turkey instead of chicken?

    Absolutely! Ground turkey is a great substitute for chicken in this recipe.

    2. What other vegetables can I add?

    The possibilities are endless! Try adding chopped mushrooms, bell peppers, spinach, or broccoli.

    3. Don’t have fresh parsley?

    No problem! You can use a teaspoon of dried parsley instead.

    4. My Instant Pot doesn’t have a “Sauté” mode. What should I do?

    Most Instant Pots have a “Sauté” function, but if yours doesn’t, you can simply brown the chicken and vegetables in a skillet over medium heat on the stovetop before transferring them to the pressure cooker.

    5. Can I make this recipe ahead of time?