Monterey Chicken Spaghetti Made Easy in Your Pressure Cooker
Quick and creamy Monterey Chicken Spaghetti made in the Instant Pot with tender chicken, spinach, and a cheesy crunch. A cozy dinner the whole family loves!
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.
Notes
Use rotisserie chicken or leftovers to save time. Can be frozen after assembly. Reheat gently over low heat or in microwave with a splash of broth to maintain creaminess.