Oh my word! You will feel like a 5-star chef when you serve the Instant Pot Chicken Tetrazzini at your house this week. It smells wonderful and tastes amazing and in just about 20 minutes you can have it plated for your special diners at your dinner table.
We are a noodle family for sure, so I am continuously on the lookout for variations to spaghetti. While we do love a good spaghetti and meatball night, I was so stoked by the family’s response to this Instant Pot Chicken Tetrazzini. They loved it so much that everyone asked for seconds. I began to wonder if they were going to try to lick their plates! HA!
While we do many tomato based variations, I was intrigued by the tetrazzini route as it is usually made with seafood or poultry for the meat and has a cream based sauce. (YAY for something different!) It still uses thinner noodles like regular or thin spaghetti or even linguine, which is what my little guy LOVES. However, it tends to take a lot of time to prep and cook, and, like many of you, I just don’t have time for that. We are just way to busy with sports, summer events, and family activities, all while taking care of the baby too, that I need meal times to be quick and easy. Enter the Instant Pot Chicken Tetrazzini. In about 20 minutes, I can go from prep to serve and get my family fed with full bellies, which is a Mom Win for me!
If you are looking for a totally new spin on your spaghetti night, make sure to try out this amazingly delicious Instant Pot Chicken Tetrazzini. It will be a crowd pleaser and a new family favorite for you to have on you menu plans.
Instant Pot Chicken Tetrazzini
Set Instant Pot to saute. Melt butter and then add onion to the pot. Cook for 1-2 minutes and then add the chicken and 1 ½ cups of chicken broth.Put pressure cooker on manual pressure for 7 minutes. When the pressure cooker has finished, do a quick release.
When the pressure is finished releasing, take chicken out of the pressure cooker to shred and then return to the pot. Add in pasta (broken in half), sour cream, cream of mushroom soup, sliced mushrooms and salt and pepper, and the remaining ½ cup of chicken broth.
Set pressure cooker on manual pressure to 6 minutes and do a quick release when it is finished.
Add in cheese and parsley, stirring to combine.
- 1 tablespoon butter
- ½ cup onion chopped
- 1.5 pounds chicken breast boneless, skinless
- 16 oz box spaghetti broken in half
- 2 cups chicken broth divided
- 2 cups sour cream
- 2 cans 10 ¾ ounce cream of mushroom soup
- 1 package 8 ounce sliced mushrooms
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 2 cups Monterrey Jack cheese
- Fresh parsley to garnish
-
Set Instant Pot to saute. Melt butter and then add onion to the pot. Cook for 1-2 minutes and then add the chicken and 1 ½ cups of chicken broth.
-
Put pressure cooker on manual pressure for 7 minutes. When the pressure cooker has finished, do a quick release.
-
When the pressure is finished releasing, take chicken out of the pressure cooker to shred and then return to the pot. Add in pasta (broken in half), sour cream, cream of mushroom soup, sliced mushrooms and salt and pepper, and the remaining ½ cup of chicken broth.
-
Set pressure cooker on manual pressure to 6 minutes and do a quick release when it is finished.
-
Add in cheese and parsley, stirring to combine.
If you are looking for another delicious and quick meal check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken!
Did you like this recipe? Do you love to save time and money? Sign up for my newsletter and get time and money-saving tips delivered straight to your inbox, along with recipes like this one.
Don’t worry, I hate spam too so I’ll never share your information and I won’t flood your inbox with junk. Plus, when you sign up, you’ll get a free copy of my meal planning printable.
Leave a Reply