Save This hearty one-pot meal combines tender chicken pieces with perfectly cooked spaghetti in a savory tomato sauce. The Instant Pot pressure cooking method infuses all the flavors together while keeping preparation simple. With just 15 minutes of prep and 20 minutes of cooking time, you'll have a comforting dinner that serves four. The sauce thickens naturally as it rests, and you can easily customize it with extra vegetables or swap chicken thighs for breasts.
Rainy Tuesday evenings used to mean ordering takeout until my sister insisted I try her pressure cooker spaghetti experiment. Something about the way the pasta absorbs all that tomato goodness while steam builds up inside creates this incredible depth of flavor. Now it is the fastest comfort meal in my weeknight rotation.
Last month my neighbor texted at 5pm asking if I could feed her kids while she handled an emergency at work. I threw this together in my Instant Pot and her seven year old actually asked for seconds. There is something so satisfying about seeing empty plates from a meal that came together so quickly.
Ingredients
- Chicken breasts: Cutting into bite sized pieces helps them cook evenly and absorb all that seasoning
- Onion and red bell pepper: These build the aromatic foundation that makes the whole house smell amazing
- Garlic: Fresh minced garlic adds that kick you just cannot get from powder
- Crushed tomatoes: Use good quality ones here because they are the backbone of your sauce
- Tomato paste: Concentrates the tomato flavor and gives the sauce body
- Spaghetti: Breaking it in half helps it fit in the pot and cook more evenly
- Chicken broth: Low sodium lets you control the salt level perfectly
- Italian seasoning: Your shortcut herb blend without measuring a million different dried spices
- Paprika: Adds a subtle warmth and beautiful red color to the dish
- Crushed red pepper flakes: Optional but worth it if you like a little background heat
- Parmesan cheese: Freshly grated melts beautifully and adds that salty umami finish
- Fresh parsley: Brightens everything up and makes it look like you tried harder than you did
Instructions
- Sauté your aromatics:
- Set your Instant Pot to Sauté mode with a drizzle of oil and cook the onion and bell pepper until they start to soften. Add the garlic for just 30 seconds until fragrant but not browned.
- Brown the chicken:
- Add the chicken pieces and let them cook for a few minutes until they start to develop some color. They will finish cooking under pressure so do not worry about getting them all the way done now.
- Build your flavor base:
- Stir in the tomato paste and spices so they get to know each other. The tomato paste will caramelize slightly and the spices will bloom in the residual heat.
- Deglaze the pot:
- Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom. Those little brown bits are packed with flavor and you do not want to leave them behind.
- Add tomatoes and pasta:
- Pour in the crushed tomatoes then lay the spaghetti on top. Press it down gently into the liquid but resist the urge to stir it in.
- Pressure cook:
- Secure the lid and cook on high pressure for 7 minutes. The pasta will steam cook in the sauce and come out perfectly al dente.
- Release the pressure:
- Let the pot sit for 5 minutes for natural pressure release then carefully quick release the rest. Stand back when you turn that valve.
- Bring it all together:
- Gently stir everything together until the sauce coats the pasta. Stir in the Parmesan until it melts into a creamy glossy finish.
- Finish and serve:
- Taste and add more salt or pepper if needed then sprinkle with fresh parsley before serving hot.
Save This recipe became a staple during our kitchen renovation when we had no stove for weeks. I set up the Instant Pot on a folding table in the dining room and somehow dinner kept happening. Those slightly chaotic meals are some of my favorite memories now.
Making It Your Own
Chicken thighs work beautifully here if you prefer darker meat. Just trim excess fat before cutting into pieces. I have also made this with Italian sausage for a heartier version.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Some crusty garlic bread never hurt anyone either.
Storage And Meal Prep
This reheats like a dream and actually tastes even better the next day. The flavors really get to know each other overnight in the fridge.
- Store in airtight containers for up to 4 days
- Add a splash of broth when reheating if it seems too thick
- Freeze individual portions for those nights when cooking feels impossible
Save There is something so comforting about a meal that comes together this easily but tastes like it simmered all day. Weeknight victory.
Common Recipe Questions
- → Can I use whole wheat spaghetti?
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Yes, whole wheat spaghetti works well. You may need to add 1-2 minutes to the pressure cooking time and slightly increase the liquid amount.
- → Can I make this without an Instant Pot?
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You can cook this on the stovetop. Brown the chicken in a Dutch oven, add all ingredients, simmer covered for 15-18 minutes until pasta is tender.
- → Can I freeze leftovers?
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This dish freezes well for up to 3 months. Store in airtight containers and thaw overnight in the refrigerator before reheating.
- → How do I prevent the spaghetti from sticking together?
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Breaking the spaghetti in half helps distribute it evenly. Press the pasta into the liquid without stirring before pressure cooking, then stir gently after.
- → Can I make it less spicy?
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Simply omit the crushed red pepper flakes. The remaining seasonings provide flavor without significant heat.
