Instant Pot Chicken Tetrazzini is one of the best things that can come out of your Instant Pot. If you like creamy, cheesy pasta dishes and getting cozy with your pressure cooker, then this recipe is for you.
I made this instant pot chicken recipe today and my family couldn’t get enough. Not only is the meal creamy and delicious but it’s also hearty and comforting.
If you are wondering why cooking in a pressure cooker has become so popular it’s because it is a great way to speed up the cooking process and really lock in the flavor. It also helps you use less energy, depending on where you live.
I don’t know about you, but I’m always looking for ways to make dinner easy on a busy night and the Instant Pot can help with that. Plus who doesn’t love one-pot meals?
Why I Love This Recipe
If you like creamy, cheesy pasta dishes, then this recipe is one of the best things that can come out of your Instant Pot:
- Ready in under 40 minutes
- Easy to make
- Perfect for picky eaters
- One-Pot Meal
If you love Instant Pot pasta recipes then you may also enjoy this Instant Pot Cajun Chicken Pasta recipe.
You only need a handful of ingredients to help you make this delicious recipe. One quick trip to the grocery store and you will be ready to enjoy this creamy pressure cooker meal.
- chicken breasts
- cracked pepper
- kosher salt
- chicken broth
- sour cream
- cream of mushroom
- Monterey Jack cheese
- spaghetti noodles
Cream of chicken soup: Cream of chicken soup can be used in place of the cream of mushroom soup.
Greek Yogurt: Greek yogurt makes for a great substitution when you are out of sour cream. Just make sure that you use plain greek yogurt.
Broth: Vegetable broth can be used in place of chicken broth if you have some on hand.
Equipment Needed / Helpful Tools
You only need three basic kitchen tools to make this dinner. That means fewer dishes which is always good news if you ask me.
How to Make Instant Pot Chicken Tetrazzini
This simple chicken tetrazzini only requires three steps to make it. You can’t get any easier than that!
Step 1: Cook the chicken
Add 1 1/2 cups of chicken broth, chicken, onion, salt, and pepper to the instant pot. Cook on high pressure for 7-9 minutes. Make sure the chicken is fully cooked. Manually release pressure when done.
Step 2: Shred the chicken
Remove the chicken and shred. Add the chicken, cream of mushroom soup, sour cream, mushrooms, remaining broth, and pasta. Cook on high pressure for 5 minutes. Manually release pressure when done.
Step 3: Add the cheese
Add cheese and mix. Serve while still warm.
Variations / Options / Add-Ins
Looking for a way to add some additional flavor to this hearty meal? Here are my tried and true swaps for this recipe.
Mushrooms: If you don’t like mushrooms leave them out.
Cheese: Switch out the cheese for cheddar or even pepper jack if you want a little spice.
Bread Crumbs: If you love a little crunch with your dish, remove it from the pressure cooker and place it in a baking pan. Top with breadcrumbs and then broil for a couple of minutes until breadcrumbs are crispy.
Wondering what to serve with this creamy chicken recipe? Here are my favorite side dishes to serve alongside it.
Do you have questions about this Instant Pot Chicken Tetrazzini recipe? Here are the answers to the most commonly asked questions.
Store leftover chicken tetrazzini in the fridge for up to three days. Be sure to keep your leftovers tightly sealed.
Reheat your leftover chicken tetrazzini in the microwave for one to two minutes or until warm all the way through.
Sadly, you cannot freeze chicken tetrazzini because it containers dairy products, and dairy products will not freeze well.
Frozen chicken can be used but you will need to add additional cooking time when you are at that step. Depending on the thickness you will need to add at least 4 to 10 minutes.
More Instant Pot Recipes
If you like Instant Pot recipes, give these recipes a try:
- Instant Pot Tomato Feta Pasta
- Easy Instant Pot Chicken Chimichanga Recipe
- Instant Pot Banana Split Cheesecake
- Instant Pot Cream Cheese Chicken
Instant Pot Chicken Tetrazzini Recipe
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
Instant Pot Chicken Tetrazzini
- 2 large chicken breasts
- 1/2 onion diced
- 1/2 teaspoon cracked pepper
- 1/2 teaspoon kosher salt
- 2 cups chicken broth
- 1 cup sour cream
- 2 cans cream of mushroom soup
- 8 oz sliced mushrooms
- 1 cup Monterey Jack cheese
- 12 oz spaghetti noodles
- Add 1 1/2 cups of chicken broth, chicken, onion, salt and pepper to the instant pot. Cook on high pressure for 7-9 minutes. Make sure chicken is fully cooked. Manually release pressure when done.
- Remove the chicken and shred. Add the chicken, cream of mushroom soup, sour cream, mushrooms, remaining broth and pasta. Cook on high pressure for 5 minutes. Manually release pressure when done.
- Add cheese and mix.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!