Ingredients

The following ingredients have 4 Servings
  • 8 ounces Dry Spaghetti ((broken into halves or thirds or other short dry pasta))
  • 2 cups low-sodium chicken broth
  • 1/2 pound boneless skinless chicken breasts ((boneless, skinless, cut into tenders))
  • 1 Cup white onion ((diced))
  • 1 Cup Bell Peppers ((green, red, yellow varieties, diced))
  • 10 ounces Tomatoes and Green Chilies ((undrained, one ((1)) can, we used off-brand Rotel))
  • 7 ounces Green Chilies ((undrained, in addition to above))
  • 4 ounces block-style cream cheese
  • 4 ounces Monterrey Jack Cheese ((shredded))

Instruction

  • Break the spaghetti noodles into halves or thirds and lay them crisscross over each other in the liner of the Instant Pot. Pour the chicken broth over the noodles.
  • Next, place the chicken tenders onto the noodles, then top with onions, peppers, tomatoes and green chilies, and extra green chilies.
  • Close the lid, and make sure the valve is set to sealing. Use the manual (pressure cook) button to adjust the time to 5 minutes. After the time is up, allow a 5 minute natural release before opening the valve to release any remaining pressure.
  • Remove the chicken and cut into cubes or shred. Return the chicken to the liner along with the cream cheese and Monterrey Jack cheese. Stir until the cream cheese and Monterrey Jack cheese are both combined. Serve hot!