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Instant Pot Chicken Tetrazzini

This Instant Pot Chicken Tetrazzini recipe makes the comforting and classic dish everyone adores in less than an hour and with a lot less work! And everything is made in your IP, which means you get all that delicious flavor and cheesiness without all the dishes!
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Course: dinner, Main Dish
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 45 minutes
Resting time: 5 minutes
Total Time: 55 minutes
Servings: 8
Calories: 297kcal
Author: Megan Porta

Equipment

  • 1 Pressure Cooker

Ingredients

  • 2 tbsp butter
  • 1 yellow onion chopped
  • 3 boneless skinless chicken breasts
  • 15 oz chicken broth
  • 10.75 oz cream of mushroom soup
  • 8 oz sliced mushrooms
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz spaghetti noodles
  • 3 oz cream cheese cut into chunks
  • 1 cup shredded mozzarella cheese
  • 1/4 cup Italian parsley finely chopped

Instructions

  • Set the Instant Pot to saute function. Let the butter heat inside the pot for 3 minutes. Add the onion to the pot and cook until soft and fragrant, about 3 minutes.
  • ​Press the cancel button to stop the sauté setting from continuing to cook.
  • Add the chicken breasts and the chicken broth to the pot. Deglaze the pot (scrape the bottom with a spoon) and mix well.
  • Secure lid, close pressure valve and set the timer to 7 minutes on high pressure (use the pressure cook button). It will take the Instant Pot around 9 minutes to build up pressure before it begins cooking.
  • When cook time is up, do an immediate quick release.
  • Remove the cover and transfer the chicken breasts to a cutting board. Using two forks, shred the chicken. Add the shredded chicken back to the pot.
  • Add the cream of mushroom soup, mushrooms, salt and pepper and mix well.
  • Break the spaghetti noodles in half and add them to the pot, separating them as much as possible with fork tongs and making sure they are completely covered with liquid. Do not stir mixture after this point!
  • Place the cover on the pot and set timer to 7 minutes on high pressure (pressure cook setting). It will take the IP around 12 minutes to build up pressure before it begins cooking.
  • When cooking is done, do an immediate quick release.
  • Remove cover and stir, breaking noodles up if some of them have stuck together. Add the cream cheese and mozzarella and stir until cheeses have melted. Let sit in the pot for 5 minutes.
  • Top with fresh parsley and serve!

Video

Notes

  • Some of the noodles may be slightly stuck together when cook time is up. Don’t worry, this is normal! Give the mixture a good stir. Use fork tines to separate the noodles, if needed. Put the lid back on the pot and let sit for 5 minutes. Stir and serve!
  • You can easily sub linguine or fettuccine for the spaghetti. Angel hair will work as well!
  • You can also make this recipe with shredded turkey. Great for Thanksgiving leftovers.
  • Omit the mushrooms and sub the cream of mushroom for cream of chicken if any of your picky eaters don't like mushrooms
  • Fun Fact: This wildly popular comfort food is named after the world famous, early 20th century Italian opera star Luisa Tetrazzini.

Nutrition

Calories: 297kcal | Carbohydrates: 27g | Protein: 20g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 810mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 1mg
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