For a richer flavor, use bone-in, skin-on chicken thighs instead of tenderloins. Increase the cooking time to 8 minutes under high pressure. Adjust the amount of chicken broth to achieve your desired sauce consistency. If the sauce is too thick, add a splash of broth after pressure cooking. Feel free to substitute your favorite vegetables. Bell peppers, zucchini, or broccoli florets would all be delicious additions. If you don't have whipped cream cheese, regular cream cheese can be used. Cut it into small cubes for faster melting. For a spicier kick, add a pinch of red pepper flakes along with the Italian seasoning.
Instant Pot® Creamy Chicken and Vegetable Pasta
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS3
Imagine tender chicken, al dente spaghetti, and vibrant vegetables, all bathed in a luscious cream sauce, crafted effortlessly in your Instant Pot®. This one-pot wonder minimizes cleanup while maximizing flavor, delivering a comforting and satisfying meal in minutes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol110 mg
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Fiber3 g
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Protein36 g
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Saturated Fat9 g
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Sodium997 mg
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Sugar5 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSauté Aromatics: Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®) and select the 'Sauté' function. Add olive oil, followed by chopped onions and sliced mushrooms. Season with salt and pepper. Cook, stirring occasionally, until the onions become translucent and the mushrooms soften (3-5 minutes). Add minced garlic and cook until fragrant (1-2 minutes). Transfer the vegetables to a bowl and set aside.
02
StepLayer Ingredients: Pour chicken broth into the Instant Pot®. Add Italian seasoning. Break spaghetti noodles in half and layer them in the pot, crisscrossing the second layer over the first to prevent sticking.
03
StepAdd Chicken and Vegetables: Season chicken tenderloins with salt and pepper. Arrange them on top of the spaghetti. Spoon the sautéed vegetables evenly over the chicken.
04
StepPressure Cook: Cancel the 'Sauté' function. Close and lock the lid, ensuring the vent is sealed. Select 'High Pressure' and set the timer for 5 minutes. Allow 10-15 minutes for the pressure to build.
05
StepRelease Pressure: Allow a natural pressure release for 6 minutes, then use the quick-release method to release any remaining pressure. Carefully unlock and remove the lid.
06
StepIncorporate Cream and Greens: Add whipped cream cheese, chopped fresh spinach, and a pinch of ground nutmeg to the pot. Stir gently to distribute the ingredients evenly.
07
StepMelt and Steam: Replace the lid and let the residual heat melt the cream cheese and lightly steam the spinach (about 10 minutes). Stir the spaghetti and sauce thoroughly. Serve hot, garnished with grated Parmesan cheese to taste.
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