Savory Instant Pot Chicken Spaghetti

The first time I made this, I was running late and threw everything into the Instant Pot with zero expectations. That steam whistle went off, and suddenly my entire apartment smelled like an Italian grandmother had been cooking all day. My roommate poked her head in, genuinely confused about when I'd found time to make such a involved dinner.

Last winter my sister came over after a terrible day at work, and I made this for her. She took one bite, got quiet, and then asked if I could teach her how to make it. Now she texts me photos every time she makes it for her own family, saying it is become their comfort food go-to.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces before cooking means every forkful has tender meat and they cook through perfectly in the pressure
• 1 medium onion finely chopped: Building this base on sauté first creates that restaurant-style depth that shortcuts usually miss
• 3 cloves garlic minced: Add this after the onions soften so it does not burn and turn bitter
• 1 red bell pepper diced: This brings natural sweetness that balances the acidic tomatoes beautifully
• 1 can crushed tomatoes: The texture here matters more than you might realize, crushed gives body without being too chunky
• 2 tablespoons tomato paste: This little tube of concentrated flavor is what makes the sauce taste slow-simmered
• 250g uncooked spaghetti broken in half: Breaking the noodles helps them fit evenly in the pot and makes serving so much easier
• 3 cups low-sodium chicken broth: Control the salt yourself since the broth reduces during cooking
• 1 teaspoon Italian seasoning: The dried herbs actually bloom nicely in the pressure cooking environment
• 1 teaspoon paprika: Adds a subtle warmth and gorgeous color to the final dish
• 1/2 teaspoon crushed red pepper flakes: Even if you think you do not like heat, this tiny amount wakes everything up
• Salt and black pepper: Taste at the end and adjust, the flavors concentrate more than you expect
• 1/2 cup freshly grated Parmesan: Buy the wedge and grate it yourself, the pre-grated stuff just does not melt the same way
• 2 tablespoons chopped fresh parsley: This is not just for looks, the fresh herbal pop cuts through all that rich sauce

Instructions

Build the flavor base:

Set your Instant Pot to sauté mode and let it get hot with a drizzle of oil. Toss in your onion and bell pepper, cooking about 3 minutes until they soften and start smelling sweet. Add the garlic for just 30 seconds, watching carefully so it does not brown.

Sear the chicken:

Add your chicken pieces and let them cook undisturbed for a minute to develop some color. Stir occasionally for another 2 minutes until they are starting to brown on the edges but still raw in the center.

Add the aromatics:

Stir in the tomato paste, Italian seasoning, paprika and red pepper flakes until the tomato paste darkens slightly and becomes fragrant. Season generously with salt and pepper.

Deglaze the pot:

Pour in the chicken broth and use your spoon to scrape up all those flavorful browned bits from the bottom. This step is worth the extra 30 seconds it takes.

Layer it all together:

Add the crushed tomatoes, then arrange the spaghetti on top in an even layer. Press it down gently into the liquid but do not stir.

Pressure cook:

Secure the lid and set to Manual or Pressure Cook on high for exactly 7 minutes. The pot will take about 10 minutes to come to pressure before the countdown starts.

Release naturally:

Let the pressure release naturally for 5 minutes, then carefully flip the valve to quick release the remaining steam. Wait until the float pin drops before opening.

Finish and serve:

Gently stir everything together, watching how the sauce has thickened beautifully. Stir in the Parmesan until melted and creamy, then taste and adjust the seasoning if needed.

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This recipe has saved me on countless busy weeknights when takeout seemed like the only option. Something about the way the pasta absorbs the sauce makes it taste even better the next day, if you somehow have leftovers.

Making It Your Own

Chicken thighs work beautifully here if you prefer darker meat, just adjust the cook time by one minute. I have also made this with Italian sausage instead of chicken when I wanted something heartier. The pasta amount can be increased slightly if you like a thicker ratio, but do not exceed 300g or the liquid will not be enough.

Serving Suggestions

A crisp green salad with an acidic vinaigrette cuts through the richness perfectly. Garlic bread is practically mandatory, and I usually pop some under the broiler while the pot does its natural release. For a lighter meal, steamed broccoli or roasted asparagus work wonderfully alongside.

Storage and Meal Prep

This keeps beautifully in the refrigerator for up to 4 days and actually improves as the flavors meld. Freeze individual portions for up to 3 months, though the pasta texture will soften slightly. Reheat with a splash of water or broth to loosen the sauce back up.

• Let the pot cool completely before transferring to storage containers
• Stir in a little extra cheese when reheating to refresh the creamy texture
• If meal prepping, slightly undercook the pasta by 1 minute so it does not become mushy

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There is something deeply satisfying about a one-pot meal that delivers this much flavor with minimal cleanup. Hope this becomes a regular in your weeknight rotation like it has in mine.

Recipe Questions & Answers

→ Do I need to cook the spaghetti before adding it?

No, add the uncooked spaghetti directly into the Instant Pot. The pressure cooking process cooks the pasta perfectly as it simmers in the flavorful tomato and chicken broth mixture.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work wonderfully and add extra richness. Cut them into similar-sized pieces to ensure even cooking.

→ Why shouldn't I stir the spaghetti into the liquid?

Keeping the spaghetti on top prevents it from clumping together or sticking to the bottom of the pot during pressure cooking. The steam and liquid will cook it evenly without stirring.

→ Is this dish spicy?

The red pepper flakes are optional, so you can control the heat level. Even without them, the paprika and Italian seasoning provide a mild, savory warmth rather than intense spice.

→ Can I add more vegetables?

Yes, mushrooms, spinach, or zucchini make excellent additions. Add them with the bell pepper during the sauté step so they cook through properly.

→ What if my sauce looks too thin after cooking?

The sauce will naturally thicken as it sits for a few minutes after cooking. If it's still too thin for your preference, you can use the 'Sauté' function to reduce it further.