Savory Instant Pot Chicken Spaghetti

The first time I made pasta in the Instant Pot, I was genuinely skeptical. Would it turn into mush? Would the flavors actually meld together properly? But that first bite changed everything—tender noodles infused with the tomato sauce, chicken so juicy it fell apart, and that one-pot convenience that makes weeknight dinners feel like a victory rather than a chore.

Last winter, my sister came over exhausted after a brutal week at work. I threw this together in about 20 minutes, and we stood at the counter eating straight from the pot, talking and laughing as the steam curled up between us. She texted me the next day asking for the recipe, and now it is her go-to when she needs something comforting but does not have the energy for a big production.

Ingredients

• 2 large boneless skinless chicken breasts: Cutting them into bite-sized pieces before cooking helps them cook evenly and soak up all that tomato goodness
• 1 medium onion and 1 red bell pepper: These build the flavor foundation, and dicing them small ensures they soften nicely during pressure cooking
• 3 cloves garlic: Minced fine because garlic burns fast, and you want that aromatic sweetness without any bitter notes
• 1 can crushed tomatoes and 2 tablespoons tomato paste: The double tomato approach gives you both texture and concentrated flavor
• 250g uncooked spaghetti: Breaking it in half makes it fit better in the pot and easier to serve later
• 3 cups low-sodium chicken broth: This cooks the pasta and creates the sauce, so choose one you actually like drinking
• 1 teaspoon Italian seasoning and 1 teaspoon paprika: Your flavor workhorses that make everything taste deeply savory
• 1/2 teaspoon crushed red pepper flakes: Optional, but I love that gentle warmth that lingers
• 1/2 cup freshly grated Parmesan cheese: Stirred in at the end, it adds that creamy umami finish that makes the dish feel complete
• 2 tablespoons chopped fresh parsley: A bright finishing touch that cuts through all that rich tomato goodness

Instructions

Sauté the aromatics:

Set your Instant Pot to Sauté mode, add a drizzle of oil, and cook the onion and bell pepper for 2-3 minutes until they start to soften. Add the garlic and cook for just 30 seconds until fragrant, taking care not to burn it.

Brown the chicken:

Add the chicken pieces and cook for 2-3 minutes, stirring occasionally until they start to develop some color. They do not need to cook through since they will finish under pressure.

Add the seasonings:

Stir in the tomato paste, Italian seasoning, paprika, and red pepper flakes if using. Season generously with salt and pepper, letting the tomato paste caramelize slightly on the bottom of the pot.

Deglaze the pot:

Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom—these are packed with flavor and will prevent the burn warning later.

Layer the ingredients:

Add the crushed tomatoes, then spread the spaghetti evenly over the top. Press it down lightly into the liquid without stirring, which helps the pasta cook evenly.

Pressure cook:

Secure the lid and set to Manual or Pressure Cook on high for 7 minutes. The pasta will finish cooking as the pressure naturally releases.

Release the pressure:

Allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Open the lid away from you to avoid the steam burst.

Combine and serve:

Gently stir everything together, watching as the sauce thickens before your eyes. Stir in the Parmesan until melted and creamy, then taste and adjust seasoning before garnishing with parsley.

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My daughter used to be suspicious of anything with red sauce, calling it messy food. The night I made this, she took one tentative bite and her eyes lit up. She asked for seconds and then requested it for her birthday dinner that year, which is basically the highest compliment a kid can pay a pasta dish.

Making It Your Own

Sometimes I throw in a handful of spinach or frozen peas during the last few minutes of pressure cooking, and nobody complains about the extra vegetables. You can also swap in Italian sausage for half the chicken if you want something with a bit more punch.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness perfectly, and if you are feeling indulgent, some garlic bread never hurt anyone. I have also served this alongside roasted broccoli when I want to pretend we are eating something slightly more virtuous.

Storage and Meal Prep

This actually tastes better the next day, which is rare for pasta dishes. The flavors really deepen overnight, making it excellent for meal prep lunches or those nights when you just cannot face cooking again.

• Store in an airtight container in the refrigerator for up to 4 days
• Add a splash of broth when reheating if it seems too thick
• The pasta will continue to absorb liquid, so do not worry if it looks saucy initially

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There is something deeply satisfying about a meal that comes together this quickly but still feels like it was made with care. That is the magic of the Instant Pot, and this pasta might just become your weeknight hero too.

Recipe Q&A

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work excellently and may add extra richness. Adjust cooking time by 1-2 minutes if needed.

→ Why shouldn't I stir the spaghetti before pressure cooking?

Leaving the spaghetti on top prevents it from clumping together and ensures even cooking. The pasta will absorb liquid and soften during pressure cooking.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The sauce will continue to thicken as it sits. Reheat with a splash of broth if needed.

→ Can I make this without an Instant Pot?

You can adapt this for stovetop by cooking chicken in a Dutch oven, adding broth and tomatoes, then simmering spaghetti directly in the sauce until tender.

→ What vegetables can I add?

Mushrooms, spinach, zucchini, or diced carrots work well. Add them during the sauté step so they cook through properly.

→ Is this gluten-free?

Use gluten-free spaghetti and verify your chicken broth and seasonings are certified gluten-free to make this suitable for gluten-sensitive diets.