Our Instant Pot Chicken Tetrazzini is comfort food at it’s best. A creamy sauce paired with tender pasta and chicken for a simple one-pot meal. Perfect for weeknights or when you are short on time.
You know that I absolutely love one-pot meals and this one is no different. Some pressure cooker pasta recipes claim to be a one-pot meal, but rthey have you cooking the pasta in a different pot and adding it in later. That’s NOT a one-pot meal in my book!
That’s not the case with my chicken tetrazzini recipe. Everything is cooked in the pressure cooker and it’s ready in under an hour, including the time it takes for the Instant Pot to release the pressure.
If you have a different brand of a pressure cooker, don’t worry you can still follow the same instructions.
If you’re an Instant Pot newbie you may be intimidated. Don’t be! Once you get the hang of it you’ll be making all kinds of recipes. Like homemade Hamburger Helper, Korean ground beef and Instant Pot Pork Butt (pulled pork). And I’ve even made Apple Cider and Popcorn in the Instant Pot!
Is Chicken Tetrazzini the same as Chicken Spaghetti?
The difference between chicken spaghetti and tetrazzini really comes down to the sauce. As you know spaghetti typically has a red sauce, where tetrazzini is a creamy white sauce with mushrooms or other veggies added.
If you’re interested in a good chicken spaghetti recipe I actually have two in my arsenal. Easy Chicken Spaghetti is great for a weeknight and all kids love it. Try my Best Chicken Spaghetti Recipe (Lighter Version) for when you want to cut back on some of the calories but still enjoy a family fave.
Shopping List for Pressure Cooker Chicken Tetrazzini
chicken broth – we like to use low sodium broth
chicken breasts – this recipe uses boneless, skinless
sliced mushrooms – use your favorite variety
cream of mushroom soup
Monterey Jack cheese – use freshly shredded cheese for best melting
How To Make Instant Pot Chicken Tetrazzini
Pour most of the chicken broth into the inner pot followed by the chicken, onion, salt and pepper. NOTE: Use a non-stick liner for easier clean-up.
Switch the valve to the Sealing position and cook for 7-9 minutes on High pressure.
Once it has finished cooking, manually release the pressure and use a meat thermometer to ensure that the internal temperature of the chicken is at least 165 degrees F.
Shred the chicken with two forks and return it back to the inner pot. Pour in the remaining broth, mushrooms, sour cream, spaghetti noodles, and cream of mushroom soup.
Place the lid on, and turn the valve to the Sealing position once again. Cook for 5 minutes on High pressure, then allow it to release naturally for 3 minutes. Manually release the remaining pressure afterward.
Add the cheese and stir well to combine.
How to Store Leftovers
Store leftover chicken tetrazzini in an airtight container in the refrigerator for 3-4 days.
To reheat: warm up on the stovetop or in the microwave. Add a little water or milk to loosen up the sauce if needed.
What Should I Serve this With?
While this is truly is a one-pot meal, we like to serve it with a simple Romaine salad, roasted veggies and sliced bread with butter. And if you’re looking to end with something sweet try our No Bake Eclair Cake.
Instant Pot Recipes
Instant Pot Chicken Tetrazzini
- 2 cups chicken broth, divided
- 2 large chicken breasts, boneless skinless
- 1/2 medium onion, diced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon cracked pepper
- 8 ounces sliced mushrooms
- 1 cup sour cream
- 12 ounces spaghetti
- 2 cans cream of mushroom soup
- 1 cup Monterey Jack cheese, shredded
- Add 1 1/2 cups chicken broth, chicken, onion, salt and pepper to the Instant Pot inner liner.
- Set the pressure valve to “Sealing” and cook on “High” pressure for 7-9 minutes. Turn the pressure valve to "Venting" and manually release pressure when done. Chicken is done when it reaches 165 degrees F – use a meat thermometer to check.
- Remove the chicken and shred with two forks. Return chicken to the inner liner. Add remaining broth, mushrooms, sour cream, pasta and cream of mushroom soup.
- Set pressure valve to “Sealing” and cook on “High” pressure for 5 minutes. Naturally release pressure for 3 minutes, then Manually release the remaining pressure by turning the pressure valve to "Venting".
- Add shredded cheese and stir to combine.
- Use freshly shredded cheese for best melting.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat: warm on the stovetop or in the microwave, adding additional liquid to loosen up the sauce if needed.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.