Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil (or vegetable oil)
  • 1.5 pounds chicken breast (cut into 1.5 inch pieces)
  • 1 tablespoon dried minced onions
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 16 ounces thin spaghetti noodles (broken in half -- 1 regular box)
  • 32 ounces low sodium chicken broth (4 cups)
  • 15 ounces petite diced tomatoes (1 can, undrained)
  • 1 cup heavy cream
  • 3 cups grated Colby Jack Cheese (or cheddar. Use more if you want)
  • cooked chopped bacon (optional)

Instruction

  • Hit Sauté on the Instant Pot, and when it reads Hot, add the oil. Then add chicken, and season with dried onions, sea salt, garlic powder, Italian seasoning, paprika and pepper, and cook until no longer pink, stirring frequently
  • Hit Cancel, make sure no meat is stuck to bottom of pot, and layer spaghetti noodles in criss cross pattern over chicken
  • Pour chicken broth over noodles, press down with spatula to cover with liquid, and add diced tomatoes over pasta. Do not stir! Place lid on pot, make sure valve is on sealing position, and cook for 4 minutes. Pot will take a few minutes to pressurize. When pot beeps, do quick release or gradual release, then wait for pin to drop and open lid carefully
  • Stir well, then pour in heavy cream, and gradually add 1 cup of cheese at a time, stirring until fully blended. Add bacon pieces if desired, and allow to sit and absorb some of the liquid before serving.