Instant Pot Chicken Spaghetti
Instant Pot Chicken Spaghetti is an easy recipe, perfect any night of the week! With a creamy sauce, sun dried tomatoes and capers.
Servings: 6
Calories: 805kcal
Equipment
- 1 Instant Pot (Pressure Cooker)
- 1 Colander
- 1 Heatproof jug
- 1 Wooden spoon
Ingredients
- 500 grams/16 oz dried spaghetti
- water to cook pasta
- salt to cook pasta
- 500 grams/16 oz chicken meat
- 1 ½ cups sun-dried tomatoes roughly chopped. Note 1
- ½ cup capers in brine drained, not rinsed. Note 2
- cracked pepper to garnish
- parsley finely chopped, to garnish (optional)
Chicken Spaghetti Sauce
- 2 tbs sun-dried tomato oil Also Note 1
- 50 grams butter
- 2 cloves garlic finely chopped
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- 250 grams cream cheese
- ¼ cup white wine
- ¼ cup parmesan cheese
Instructions
- Cook the spaghetti: Break dried spaghetti in half, lay flat in Instant Pot, add pinch of salt and pour water over to cover. Press the pressure cook button and timer for 4 minutes. Once cooked, use the quick release to reduce the pressure and remove the lid. Note 3
- Drain pasta, reserve pasta water: Once the spaghetti is cooked, drain and reserve 1 cup of it for the sauce. Note
- Make the Sauce: press the saute button, heat sun-dried tomato oil, add garlic, salt, pepper white wine, cream cheese and stir till smooth and creamy. Note (Keep stirring during this time so that the sauce doesn't burn).
- Add the cooked pasta: Add the cooked spaghetti to the pasta sauce, followed by the reserved pasta water. Stir to combine.
- Cook the Chicken: add chicken pieces, followed by sun-dried tomato pieces and capers, stir till heated through.
- Serve and enjoy: Portion the spaghetti across the serving plates. Top with parmesan cheese, parsley and cracked black pepper.
Notes
- Note 1 - Sun Dried Tomatoes: Most jars of Sun-Dried Tomatoes will be sold with the tomatoes in oil. Reserve this oil and use this as a starting point when making the sauce and cooking the chicken. If you use deli style sun-dried tomatoes they won't come in oil. In which case, use the equivalent amount, ie 2 tablespoons of olive oil instead.
- Note 2 - Capers: When shopping for the capers, I use a jar which reads 110 grams. I drain and discard the brine and use this full amount of capers. It is quite close to ½ cup. A little more or less of these will be fine.
- Note 3 - Cook Time: my spaghetti packet indicates the cook time is 10 minutes. So divide this by 2 and subtract 1 to get 4 minutes. Adjust this time according to the cook time on your packet of pasta.
- Serving Size: This recipe will serve 4 to 6 people depending on portion size.
Nutrition
Calories: 805kcal | Carbohydrates: 83g | Protein: 35g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 858mg | Potassium: 1444mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1242IU | Vitamin C: 18mg | Calcium: 160mg | Iron: 5mg