Chicken Tetrazzini Instant Pot

Chicken Tetrazzini Instant Pot is a quick and easy Pasta Chicken Dinner recipe that's so creamy, cheesy and get's done under 30 minutes. A perfect pasta dinner for busy weeknights for the whole family.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: Chicken Tetrazzini Instant Pot, Easy Instant Pot Chicken Tetrazzini, Instant Pot Chicken Tetrazzini, Pressure Cooker Tetrazzini

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: people

Calories: 565kcal

Author: Meghna

Equipment

Instant Pot DUO 6 quart

Ingredients

8 ounce Spaghetti **227 g. Broken into half.
2 cups pre-cooked shredded chicken **if using uncooked chicken use 2 breasts. Read NOTES below.
1 cup onion **roughly chopped. Use yellow onion.
1 tbsp garlic **minced.
8 ounce Mushrooms **Sliced into halves. We used Baby Bella Mushrooms.
⅓ cup Green Peas **frozen peas thawed.
½ tsp Ground Black Pepper
1 tbsp All-Purpose Flour **optional
3 tbsp Unsalted Butter
Salt **according to your taste preference

Liquid

2 cups chicken stock **1.5 tbsp Better than Bouillon stirred in 2 cups hot water. We used this. Keep extra stock handy.

Dairy

2.5 cups Half & Half **slightly made warm in microwave oven.
4 oz cream cheese **diced & softened.
½ cup Parmesan Cheese **we use pre-shredded.

For Crispy Bread Crumb Topping

¾ cups bread crumbs **regular
4 tbsp Unsalted Butter

Instructions

Saute Aromatics: Set the Instant Pot on SAUTE function & set it on HIGH heat. Add 3 tbsp butter, as the butter begins to melt gently release the onion & garlic and saute them until the Onion begins to turn soft. Add salt according to taste to quicken the process. Next, add the sliced mushrooms & saute for 2 minutes.
De-glaze pot: Pour the chicken stock and de-glaze the pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles & prevent the BURN error.
Layer Spaghetti: CANCEL the SAUTE function. Now, layer the halved spaghetti in a bird nest or zig zag pattern (refer the steps photos above or video above). DO NOT stack the spaghetti all at once in a single pile. They won't cook. Now, gently push down the spaghetti layer with the help of your spatula so that the noodles are coated with the stock.
Pressure Cook: Close the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for 5 minutes. Once, the pressure cooking cycle is over perform a quick pressure release (QPR) by manually moving the valve from the sealing to the venting position. Open the lid carefully.
De-tangle cooked Spaghetti: Pressure cooked spaghetti will look all clumped up. De-tangle the cooked spaghetti strands with the help of a pair of fork or a tong. CANCEL the Pressure cook function & hit the KEEP WARM mode.
Add Dairy: Now, mix the 1 tbsp flour into the slightly warmed half & half. Add the half & half into the pot and mix well until the dairy well coats the spaghetti. Add the diced softened cream cheese & black pepper powder. Mix well until the cream cheese fully melts. At this point the pasta might get a little dry or look thirsty because the sauce will begin to thicken. Add splashes of the extra stock until the dish begins to cook creamy again.
Chicken & Peas: Add the pre-cooked shredded or diced chicken and the thawed frozen green peas. Stir to mix them well.
Serve: Finally add the shredded or grated parmesan cheese. Mix well until the cheese completely melts. Serve hot with a generous amount of butter toasted bread crumbs. Super Yum! **Note: If you prefer an extra cheesy Tetrazzini top layer than add 2 cups sharp cheddar cheese & 1 cup mozzarella cheese (both not mentioned in the ingredients) on top of the tetrazzini in the Instant Pot. Lock the lid and keep covered for 5 mins. The cheese will melt with the residual heat. Open and serve!

Video

Notes

Tetrazzini with un cooked chicken: Dice the boneless skinless chicken breast into ½ inch cubes and layer them on top of the spaghetti in a single layer. Pressure cook following the recipe instruction, the rest of the recipe remains the same.
Extra Cheesy Chicken Tetrazzini: For an extra cheesy upper crust. Layer 1 cup grated mozzarella & 2 cups grated sharp cheddar cheese on top of the tetrazzini in the Instant Pot. Cover the lid and allow it to rest for 5 minutes. The cheese will melt with the help of the residual heat in the pot and form a super cheesy crust. We skipped this step to keep the cut back the extra calories.
Thickener: The thickener (flour) adds a nice creamy touch to the recipe. Add it if you are not on a gluten free diet. It's optional.
Extra Chicken Stock: You must keep some extra stock handy because once you add the thickener and the cheese the sauce begins to thicken quickly. In order to keep the sauce creamy add the extra stock in splashes. You need to add the stock only if you feel that the consistency of the pasta is slightly dry, if not do not add any stock.
Dairy: DO NOT ever pressure cook dairy, it'll curdle and make the recipe grainy! Always add it after the pressure cooking cycle is over.
Cheese: TURN OFF the heat before adding the cheeses, otherwise the cheese will curdle or clump up.
Can I use white wine in the recipe? Yes, you can use ¼ cup white wine (dry variety) before adding the chicken stock. Allow the wine to bubble for 1-2 mins and than add the chicken stock and proceed with the recipe as mentioned.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Chicken Tetrazzini Instant Pot

Amount Per Serving

Calories 565 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 17g106%

Cholesterol 77mg26%

Sodium 498mg22%

Potassium 489mg14%

Carbohydrates 58g19%

Fiber 4g17%

Sugar 7g8%

Protein 18g36%

Vitamin A 953IU19%

Vitamin C 8mg10%

Calcium 200mg20%

Iron 2mg11%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition