Easy Chicken Cacciatore Parmesan Spaghetti - Instant Pot
If you love spaghettti and need an alternative to ground beef, this is a wonderful option. Our daughter is not a real big fan of eating beef, so this 'cacciatore' version is perfect. Lean protein and still all the flavor!
Equipment
Ingredients
- 1½ lbs chicken thighs boneless skinless, cubed
- 1 tsp seasoned salt or PC Magic
- 1 tsp dried oregano or Italian Seasoning
- 4 cups Garlic broth or Chicken broth
- 1 lb dry spaghetti noodles or other pasta
- 2-3 cups spaghetti sauce
- 14 oz can diced tomatoes
- 1 cup shredded Parmesan cheese (you can use less if you prefer)
Instructions
- Place cubed chicken in the bottom of the pot.
- Season chicken with seasoned salt and oregano.
- Break spaghetti in half and put it in your pot every which way. Like pick up stick or kerplunk. Don't worry about how high the pile gets.
- Pour broth over noodles and pour spaghetti sauce and diced tomatoes right on the top. Do NOT stir this in. Don't worry about the noodles not being covered by broth. They will cook down and fall into the liquid naturally.
- Set timer for 4 min and QR on High Pressure.
- Open pot and stir to make sure everything is incorporated. Top with Parmesan cheese. The better the cheese quality, the better flavor you will have.
Notes
If you ever cook pasta in the IP and you open the pot and find that the noodles aren't quite done enough, give it a quick stir. Then quickly close the pot and wait 3-5 minutes. Your pasta will be perfectly done then.
Tried this recipe?Let us know how it was!
Easy Chicken Cacciatore Parmesan Spaghetti - Instant Pot
If you love spaghettti and need an alternative to ground beef, this is a wonderful option. Our daughter is not a real big fan of eating beef, so this 'cacciatore' version is perfect. Lean protein and still all the flavor!
Servings: 6 servings
Equipment
Ingredients
- 1½ lbs chicken thighs boneless skinless, cubed
- 1 tsp seasoned salt or PC Magic
- 1 tsp dried oregano or Italian Seasoning
- 4 cups Garlic broth or Chicken broth
- 1 lb dry spaghetti noodles or other pasta
- 2-3 cups spaghetti sauce
- 14 oz can diced tomatoes
- 1 cup shredded Parmesan cheese (you can use less if you prefer)
Instructions
- Place cubed chicken in the bottom of the pot.
- Season chicken with seasoned salt and oregano.
- Break spaghetti in half and put it in your pot every which way. Like pick up stick or kerplunk. Don't worry about how high the pile gets.
- Pour broth over noodles and pour spaghetti sauce and diced tomatoes right on the top. Do NOT stir this in. Don't worry about the noodles not being covered by broth. They will cook down and fall into the liquid naturally.
- Set timer for 4 min and QR on High Pressure.
- Open pot and stir to make sure everything is incorporated. Top with Parmesan cheese. The better the cheese quality, the better flavor you will have.
Notes
If you ever cook pasta in the IP and you open the pot and find that the noodles aren't quite done enough, give it a quick stir. Then quickly close the pot and wait 3-5 minutes. Your pasta will be perfectly done then.
