Instant Pot Chicken Spaghetti with Rotel

Enjoy tender chicken and creamy, slightly spicy sauce with this easy Instant Pot Chicken Spaghetti with Rotel recipe. A quick, delicious way to spice up a spaghetti dinner!


Olive Oil | Minced Garlic Onion | Boneless Chicken Can of Rotel | Chicken Broth Salt and Pepper Spaghetti Noodles Velveeta Cheese Cream Cheese  Shredded Cheddar Cheese

Sauté the onion and garlic in the Instant Pot on the sauté setting. Cancel the sauté setting. To the pot, add the sliced chicken, Rotel, shredded cheese, salt, and black pepper.


Break the spaghetti noodles in half and layer it evenly on top of the other ingredients. Pour the chicken broth over the ingredients. Seal the Instant Pot and set the manual pressure cook time to 5 minutes.

After pressure cooking, perform a quick release of the pressure, then open the lid carefully. Stir in the cubed Velveeta cheese and cream cheese to the spaghetti.

Top  with the remaining shredded cheddar cheese, replace the lid (without  turning the pot back on), and let sit for 5-10 minutes to melt the cheeses and allow the pasta to absorb most of the cheesy sauce.

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