Instant Pot Chicken Tetrazzini
This pressure cooker chicken tetrazzini with tender chicken and plump spaghetti pasta in an incredibly creamy white sauce is so comforting and delicious. This is a pasta dish that the whole family will love.
Prep Time30 mins
Cook Time9 mins
Total Time45 mins
- ¼ cup unsalted butter divided
- 1 tbsp olive oil or other vegetable oil
- 4 chicken breasts brined and cubed
- 2 tbsps dried minced onion
- ½ tsp garlic powder
- ½ tsp pepper
for the Cream Sauce
- ½ cup heavy whipping cream room temperature
- 3 tbsps all-purpose flour
- 4 tsps Better than Bouillon roasted chicken flavor
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 1 cup whole milk room temperature
to add After Cooking
- 1 cup sharp cheddar cheese shredded, can substitute mozzarella
prepare theChicken Breasts
cook and sauteCubed Chicken
Cook the Chicken: Turn on 'Sauté' and adjust heat level to 'More'. Allow the pot to heat up until the display reads 'Hot'. Add the olive oil and half the butter to the pot and allow the butter to melt and heat up. Add the cubed chicken breast to the pot and toss until thoroughly coated in the butter. Sauté until cooked white on all sides. About 10 minutes.
Season Chicken: Add the remaining butter and season with the dried minced onion, garlic powder, and pepper. Sauté for an additional minute, continually tossing until the chicken is fully coated in the seasoning and the butter has melted. Cancel out of 'Sauté'.
add thePasta, Stock, and Cream Sauce
Add Pasta and Stock: Break the spaghetti in half and add to the pot, spreading evenly over the chicken. Pour the chicken stock into the pot.
Prepare and Add Cream Sauce: Mix the flour into the heavy cream until fully dissolved. Add the Better than Bouillon, salt, and lemon juice to the cream and mix in. Pour the milk into the cream sauce and gently mix until the sauce is smooth and creamy. Add the cream sauce to the pot over the spaghetti. Do not mix.
set theCooking Time
Cook Pasta: Close the Instant Pot, adjust the pressure release valve to 'Sealing' and set the pot to 'Manual' or 'Pressure Cook', 'High Pressure' for 9 minutes. Once the cooking time has finished, allow for a 2 minute NPR (natural pressure release) and then release any remaining pressure.
Came out perfect!
Calories: 567kcal | Carbohydrates: 49g | Protein: 39g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 578mg | Potassium: 732mg | Fiber: 2g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 3.1mg | Calcium: 173mg | Iron: 1.6mg