Ingredients

The following ingredients have 6 Servings
  • 1 (10 oz) can of Rotel (diced tomatoes with green chilies) I used mild
  • 1 1/2 cups chicken broth or 3/4 cup chicken broth (depending on method you use for cooking, see directions below)
  • 1 1/2 lbs boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
  • 1 yellow or white onion, diced
  • 2 Tbsp Hidden Valley ranch seasoning (not quite a whole packet)
  • 1/2 tsp garlic salt
  • 1 tsp paprika
  • 8 oz uncooked spaghetti (I used whole wheat spaghetti)
  • 4 oz cream cheese (half a brick)
  • 2 cups grated medium cheddar

Instruction

  • Add the entire can of Rotel into the Instant Pot. Add in 1 1/2 cups chicken broth, chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir.
  • Cover the pot and secure the lid. Make sure valve is set to sealing. Set the pressure cook button (mine says “manual”) to 10 minutes on high pressure. When the timer beeps let the pressure release on its own for at least 10 minutes. If you have time do a full natural pressure release. If not, move the valve to “venting.” Remove the chicken and place on a cutting board.
  • Turn the pot to “saute” setting. Put it on the lowest saute setting (mine says “less”). Add in the uncooked spaghetti. Stir every minute or so. It will take about 5 minutes to cook. While the spaghetti is cooking, shred the chicken.
  • When spaghetti is almost cooked stir in the cream cheese and the cheese until it is melted. Stir in the chicken.
  • Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.