Go Back Email Link
–+ servings
Pasta bowl filled with Chicken Spaghetti with Rotel served with bread.

Instant Pot Chicken Spaghetti with Rotel

Arlene Mobley - Flour On My Face
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!
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 6 Servings
Calories 617 kcal

Ingredients  

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 small onion (diced)
  • 1 ½ lbs. boneless skinless chicken (sliced or cubed)
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 Can can Rotel with chilies (undrained)
  • 2 cups chicken broth
  • 8 oz. uncooked spaghetti noodles (regular not thin spaghetti)
  • 8 oz. Velveeta cheese (cubed)
  • 4 oz. Cream cheese
  • 2 cups shredded cheddar cheese (divided)
  • salt to taste when serving (Velveeta is salty)
Follow Flour On My Face on Pinterest

Instructions 

Recipe Prep

  • Slice or cube the chicken, Dice the onion and mince the garlic.
  • Measure out all ingredients.

Recipe Directions

  • Turn the sauté setting on your Instant Pot and heat the olive oil. Add the onion and cook until translucent, about 2 minutes. Add the garlic and continue to sauté for another minute. Then, press cancel.
  • To the pot, add the sliced chicken, Rotel, 1 cup 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.
  • Twist on the lid and lock into place. Turn the valve to sealing, 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.
  • Add the cubed Velveeta cheese and cream cheese to the spaghetti. Stir with a large spoon until the cheese and cream cheese is mixed in.
  • 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.
  • Carefully remove the lid and serve once the top layer of cheddar cheese has melted.

Recipe Expert Tips

  • Ensure the valve is set to sealing to build pressure.
  • Do not overfill the pot with pasta; it should be just covered by broth.
  • Quick release carefully to avoid steam burns.
  • Cut the chicken into uniform pieces for even cooking.
  • Use room temperature cheeses for smoother melting.
  • Stir gently after adding cheese to prevent sticking.
  • Let the dish rest before serving to thicken the sauce.
  • Taste and adjust seasoning after cooking for personalized flavor.

Nutrition

Serving: 1ServingCalories: 617kcalCarbohydrates: 39gProtein: 48gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 147mgSodium: 1531mgPotassium: 856mgFiber: 2gSugar: 8gVitamin A: 1119IUVitamin C: 9mgCalcium: 546mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2