Ingredients

The following ingredients have 6 Servings
  • 2 cups chicken broth
  • 10 ounces dry spaghetti noodles (I used whole wheat)
  • 1 (13 oz) package chicken smoked sausage, sliced into quarter inch slices (I used hillshire farm garlic chicken sausage)
  • 2 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup feta cheese
  • ½ cup sliced olives
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • ½ cup diced red bell pepper
  • ½ cup diced red onion
  • ½ cup Greek yogurt

Instruction

  • Add chicken broth to the Instant Pot. Break up the spaghetti so that it will fit in the pot. Scatter the spaghetti in a criss cross pattern into the pot. Add in the sausage in an even layer. Dump in the lemon juice, vinegar, olive oil, garlic powder, oregano, salt and pepper. 
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Stir the spaghetti. 
  • Add in the feta, olives, tomatoes, cucumber, peppers, onion and yogurt. Toss until coated with the yogurt. 
  • Serve and enjoy!