Instant Pot Chicken Spaghetti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy spaghetti pasta with shredded chicken, Rotel tomatoes, and cheddar cheese made quickly in an electric pressure cooker. It's flavorful enough for family dinner and fast enough for a weeknight. The ranch seasoning and spices deliver bold flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (10 oz) can of Rotel (diced tomatoes with green chilies) I used mild
- 1 1/2 cups chicken broth or 3/4 cup chicken broth (depending on method you use for cooking, see directions below)
- 1 1/2 lbs boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
- 1 yellow or white onion, diced
- 2 Tbsp Hidden Valley ranch seasoning (not quite a whole packet)
- 1/2 tsp garlic salt
- 1 tsp paprika
- 8 oz uncooked spaghetti (I used whole wheat spaghetti)
- 4 oz cream cheese (half a brick)
- 2 cups grated medium cheddar
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 758mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 541mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 758MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.