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.
Servings: 8
Calories: 567kcal
Ingredients
for theChicken
- ¼ cup butter (unsalted) divided
- 1 tbsp extra virgin olive oil or other vegetable oil
- 4 boneless skinless chicken breasts brined and cubed
- 2 tbsps dried minced onion
- ½ tsp garlic powder
- ½ tsp ground black pepper
for thePasta
- 1 lb spaghetti pasta can substitute linguine or fettuccini
- 4 cups unsalted chicken stock
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
Instructions
prepare theChicken Breasts
- Brine and Cube Chicken: Make a brine by filling a large bowl with one quart of warm water and adding a ¼ cup of kosher salt to the water then mixing until the salt is fully dissolved. Trim any fat from the chicken breasts and then place in brine and allow to sit for 15 minutes. Remove the chicken breasts from the brine and then pat dry with paper towels. Cube the chicken into small 1/4" cubes.
cook and saute Cubed 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.
to addAfter Cooking
- Add Cheese, Toss, and Serve: Add the cheese to the pot and toss into the pasta allowing it to melt. Continue to toss the pasta until all of the excess liquid is absorbed by the pasta.