In case you haven’t noticed, Instant Pot pasta recipes have been one of my favorite easy weeknight dinner solutions. I’ve been developing and sharing a lot of Instant Pot chicken pasta recipes in particular recently (see some links to a few below). I am excited to share today’s Instant Pot chicken spaghetti recipe with you: Instant Pot Creamy Chicken and Mushroom Spaghetti! This creamy chicken and mushroom pasta recipe cooks in one pot (your pressure cooker) in about 30 minutes! Scroll to the end of the post for the full Instant Pot mushroom pasta recipe, or keep reading for some step-by-step photos and cooking tips.
More Instant Pot pasta recipes like this Instant Pot chicken pasta
- Instant Pot Cheesy Chicken Spaghetti
- Instant Pot Lemon Chicken Pasta
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Chicken Pesto Pasta
- Instant Pot Mushroom Prosciutto Pasta
- Instant Pot Bacon, Chicken, and Ranch Pasta
- Instant Pot Creamy Chicken and Mushroom Spaghetti
- Instant Pot Penne al Pomodoro
- Instant Pot Taco Pasta (easy taco mac and cheese)
- Creamy Instant Pot Chicken Primavera Pasta
- Instant Pot Sausage Rigatoni
- Instant Pot Creamy Cajun Pasta with Sausage
- Instant Pot Cheesy Chicken and Broccoli Pasta
- Creamy Instant Pot Bacon Mac and Cheese
- Instant Pot Hearty Beef and Bean Pasta
- Creamy Instant Pot Chicken and Mushroom Pasta
- Instant Pot Tuscan-Inspired Sausage Fettuccine
- Creamy Instant Pot Chicken and Mushroom Florentine
What you need to make this Instant Pot chicken spaghetti recipe
I have the full chicken and mushroom pasta recipe and ingredients listed at the end of this post, but here’s what you will need to make this Instant Pot chicken spaghetti:
- 2 tablespoons butter or margarine
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- 16 ounces sliced baby Bella mushrooms
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1/2 cup heavy whipping cream
- 12 ounces spaghetti noodles, broken in half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1 8-ounce package cream cheese, cubed
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- 1 tablespoon fresh lemon juice
- 4 cups baby spinach leaves
How to make this chicken and mushroom pasta recipe
To make this Instant Pot mushroom pasta, start by selecting the Sauté function on your multi-function electric pressure cooker (such as an Instant Pot), and melt 2 tablespoons of butter in the pot. Season cubed chicken breast with Italian seasoning, then add it to the pot along with sliced mushrooms (I prefer Baby Bella mushrooms for this, but cremini or button mushrooms would work as well) and minced garlic. Sauté until the chicken is just starting to brown and the mushrooms are starting to soften (about 4 minutes). Push Cancel to end the Sauté function, and remove the chicken and mushrooms with a slotted spoon and set them aside.
Add chicken stock and heavy cream to the pressure cooker pot and stir with a wooden or plastic spoon to deglaze, scraping the bottom of the pot to loosen any browned bits.
Next, add 12 ounces of spaghetti noodles (broken in half), salt, pepper, thyme, garlic powder, onion powder, and crushed red pepper. You can customize the amount of red pepper flakes if you want more or less of a kick. Make sure the noodles are all submerged in the liquid, but do not stir.
Return the chicken and mushrooms to the pot, placing them on top of the noodles without stirring (you want the noodles to stay submerged in the liquid).
Then, place cubes of cream cheese over the top of the chicken, and again, do not stir.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 8 minutes at high/normal pressure. It will take about 15 minutes for the pot to reach pressure before the cooking time for your chicken and mushroom pasta recipe begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method. Open the lid. The pasta will look like the picture above when you first open the lid, but don’t worry if the sauce looks runny. It will thicken considerably in the next few steps.
Add Parmesan cheese and lemon juice to the pot with your Instant Pot chicken pasta, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up.
Stir in the spinach, then let the Instant Pot pasta sit in the pot until the sauce is thickened (about 3 minutes) before serving.
Garnish your Instant Pot chicken spaghetti with additional shredded Parmesan.
So rich and creamy!
Here’s the Instant Pot Creamy Chicken and Mushroom Spaghetti recipe! Enjoy, and please leave a rating if you love this chicken and mushroom pasta recipe as much as we do. Looking for more easy Instant Pot and pressure cooker recipes like this? You’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now (available in both paperback and digital formats).
Instant Pot Creamy Chicken and Mushroom Spaghetti
Instant Pot pasta recipes have been one of my favorite easy weeknight dinner solutions, and this delicious Instant Pot chicken spaghetti recipe is one of our family favorites. This creamy chicken and mushroom pasta recipe cooks in one pot (your pressure cooker) in about 30 minutes.
Ingredients
- 2 tablespoons butter or margarine
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- 16 ounces sliced baby Bella mushrooms
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1/2 cup heavy whipping cream
- 12 ounces spaghetti noodles, broken in half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1 8-ounce package cream cheese, cubed
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- 1 tablespoon fresh lemon juice
- 4 cups baby spinach leaves
Instructions
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. Season chicken with Italian seasoning. Add the chicken, mushrooms, and minced garlic to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 4 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
- Add the chicken stock and heavy cream to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Add the noodles, salt, pepper, thyme, garlic powder, onion powder, and crushed red pepper to the pot, then make sure the noodles are all submerged in the liquid, but do not stir.
- Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 8 minutes at high/normal pressure. It will take about 15 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method.
- Open the lid and add Parmesan cheese and lemon juice to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Stir in the spinach, then let the pasta sit in the pot until the sauce is thickened (about 3 minutes) before serving. Garnish with additional shredded Parmesan.
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