Cheesy Chicken and Broccoli Spaghetti in the Instant Pot

We were in the mood for something comforting and not a lot of effort. The result was a creamy, cheesy weeknight pasta that comes together fast in the Instant Pot. Tender spaghetti cooks right in the sauce with juicy chicken, broccoli florets, and plenty of melted Colby Jack. It's rich, comforting, and surprisingly simple.

This recipe was made in my favorite Instant Pot — the one I use every week. If you want yours to turn out just as good, you can grab the same one here.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 Tbs olive oil
• 1 lb ground chicken
• 2 cups chicken broth
• ½ onion, diced
• 1 (10.5 oz) can cream of mushroom soup
• 4 cups broccoli florets (broken into bite-size pieces)
• 1 Tbs Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• 8 oz spaghetti noodles
• 1 cup water

After cooking

• 8 oz Colby Jack (shredded)
• ½ cup mayonnaise

Directions

1. Add olive oil to the Instant Pot and set to Sauté mode.
2. Brown ground chicken in the olive oil.
3. Pour in broth and stir to deglaze the pot.
4. Turn off Sauté.
5. Stir in onion, soup, broccoli, and seasonings.
6. Break spaghetti noodles in half and scatter on top—don't mix in.
7. Pour 1 cup water over the top.
8. Pressure cook on High for 8 minutes, then quick release.
9. Keep the pot on Keep Warm while stirring in mayonnaise and cheese.
10. Let set about 3 minutes while it does its magic.
11. Serve and enjoy.

Notes

• Laying the pasta on top avoids a burn warning.
• The mayo is added at the end so that it maintains its emulsifier properties.
• The cheese is reserved for the end because the cheese will scorch before it can build pressure.