Instant Pot Chicken Tetrazzini

5 from 2 votes

Instant Pot Chicken Tetrazzini

This creamy pasta dish is made in the Instant Pot for a quick and easy dinner. Perfect for busy weeknights, the whole family will love this flavor-packed dish.

Prep Time15

Cook Time20

Pressure Release Time7

Total Time42

Course: Main Course, Main Dish Pasta, Weeknight Dinner

Cuisine: American

Servings:

Calories: 503kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

2 cups chicken broth divided
2 large chicken breasts boneless skinless, about 1-1.5 pounds
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

Instructions

Add 1 1/2 cups chicken broth, chicken, onion, salt and pepper to the Instant Pot inner liner.
2 large chicken breasts, 1/2 medium onion, 1/2 teaspoon Kosher salt, 1/2 teaspoon cracked pepper, 2 cups chicken broth
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, making sure the pasta is covered.
8 ounces sliced mushrooms, 1 cup sour cream, 12 ounces spaghetti, 2 cans 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.
1 cup Monterey Jack cheese

Notes

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.

Nutrition