Steam curls up from the valve and your stomach starts talking back. You can9t help but notice the cozy smell filling your kitchen, sorta promising something tasty real soon.
You catch that little sizzle when garlic hits the hot pot, and you know that deliciousness is on its way. It gets you excited knowing the chicken and spaghetti are gonna meld perfectly in just a few minutes.
The steam cues tell you it9s time for the quick release, and your patience feels rewarded as you peek inside. That tender pull from the creamy sauce to that string of spaghetti just hits right, and you9re all set for a meal that9s more comforting than fancy.
Why Your Cooker Beats Every Other Pot
- Pressure cookers speed up the whole cooking process real good.
- They lock in flavors so your dish tastes way richer.
- You get that perfect tender pull on your chicken and pasta almost every time.
- No watching over a pot constantly because it9s mostly hands-off cooking.
- Quick release means you control when the cooking stops, so no overcooking issues.
- The sealed environment saves moisture, so your dish stays creamy and not dry.
- Your kitchen stays cooler since it doesn9t rely on long boiling or baking.
Your Simple Ingredient Checklist
- 12- oz dried spaghetti, ready for that perfect al dente texture you love.
- 4 cups chopped cooked chicken that brings the hearty stuff to the mix.
- 1 (16-oz) container of sour cream to make things creamy and tangy.
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup, for that classic cozy flavor base.
- 1 (10-oz) package frozen spinach, thawed and drained so it won9t water down your dish.
- 2 cups shredded Monterey Jack cheese, which melts beautifully and tastes awesome.
- 2 garlic cloves, minced, that kick the savory notes up a notch.
- 1 (6-oz) can French's French Fried Onions, divided for that crunchy finish.
Walking Through Every Single Move
First, cook the spaghetti according to the package directions until just al dente. Don9t forget to drain it well and set it aside while you move on.
Next, set your Instant Pot to Saute9 mode and toss in your minced garlic. Give it about 1 minute until it gets all fragrant, telling you it9s ready.
Now stir in the cooked chicken, cream of chicken soup, sour cream, and thawed spinach. Mix it all up till it9s well combined and creamy.
Then add your cooked spaghetti plus 1d cups of shredded Monterey Jack cheese. Stir it until those noodles get all coated in that cheesy mix.
Tap Cancel, then secure the lid on your Instant Pot. Set it to Manual/Pressure Cook on high for 5 minutes, letting all flavors meld real nice.
Once done, do a quick release of the pressure so you don9t overcook your spaghetti. Be careful with the steammdash;it9s hot and fast.
Open the lid and stir everything together again. Now sprinkle the remaining d cup of cheese and half of those French fried onions on top.
Close the lid again without turning the cooker on. Let it sit for 5 minutes so the cheese melts and the onions get that nice warm touch. Serve it up hot topped with the rest of your fried onions.
Quick Tricks That Save Your Time
- You can use pre-cooked rotisserie chicken from the store which saves chopping and cooking time.
- Freeze your cooked spaghetti in portioned bags if you wanna speed up future meals even more.
- Using thawed frozen spinach is way easier than fresh in this recipemdash;it blends better and cooks faster.
That First Bite Moment
That first forkful is like a warm hug. You sense the creamy sauce clinging to the tender spaghetti strands and chicken chunks.
The garlic whispers in the background, not overpowering but giving a nice savory depth you can9t ignore.
The melted Monterey Jack cheese pulls and stretches just right, adding a buttery taste with every bite. And then that crunch of fried onions on top surprises your mouth with a perfect texture contrast.
It9s the kinda meal that comforts you after a long day, easy but full of those little details that make you wanna eat it again soon.
How to Store This for Later
If you got leftovers you9re saving, pop them into airtight containers. They keep well in the fridge up to 3 days for easy reheating.
For longer storage, freezing works real good. Use freezer-safe bags or containers, and it lasts about 2 months without losing taste or texture.
When reheating from frozen, thaw overnight in the fridge first. Then warm it up on low heat to keep that creamy texture perfect.
Microwaving works fine too, just stir every once in a while so it heats evenly and doesn9t dry out.
Your Most Asked Questions Answered
- Can I use fresh spinach instead of frozen? Yeah, you can. Just saute9 fresh spinach first to wilt it down before adding it, since fresh has more water.
- What if I don9t have Monterey Jack cheese? You can swap it with mozzarella or cheddar. Each brings a bit different flavor but still melts well.
- Why quick release instead of slow release here? Quick release stops cooking fast so spaghetti stays tender with a good bite. Slow release might make it mushy.
- Can I double this recipe? Sure thing. Just adjust cooking time if you9re using a bigger pressure cooker but 5 minutes pressure mostly stays the same.
- Do I gotta pre-cook the chicken? Yes, cooked chicken is better for quick prep and keeps the texture nice. You can use leftovers or rotisserie chicken.
- What9s the best way to reheat leftovers? Stove top on low with a splash of milk or broth works best to get creaminess back without drying out.
Monterey Chicken Spaghetti Made Easy in Your Pressure Cooker
Equipment
- 1 Mixing bowl Large
- 1 Instant Pot Pressure Cooker
Ingredients
Main ingredients
- 12 oz Dried spaghetti al dente texture
- 4 cups Chopped cooked chicken
- 16 oz Sour cream
- 21 oz Unsalted Cream of Chicken Soup two 10.5 oz cans
- 10 oz Frozen spinach thawed and drained
- 2 cups Shredded Monterey Jack cheese divided
- 2 cloves Garlic minced
- 6 oz French's French Fried Onions divided
Instructions
Instructions
- Cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Set the Instant Pot to Sauté mode. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in cooked chicken, cream of chicken soup, sour cream, and thawed spinach. Mix until well combined.
- Add cooked spaghetti and 1½ cups of shredded Monterey Jack cheese. Stir to combine.
- Tap Cancel, then secure the lid. Set to Manual/Pressure Cook on high for 5 minutes.
- Quick release once cooking is done. Be cautious of the steam.
- Open the lid and stir everything once more. Add remaining ½ cup cheese and half of the fried onions on top.
- Close the lid without turning on the cooker. Let stand for 5 minutes to melt cheese and warm onions.
- Serve hot, topped with remaining French fried onions.
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