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5 from 11 votes

Instant Pot Chicken Tetrazzini

If you like creamy, cheesy pasta dishes, then this recipe is for you.
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Method: Instant Pot
Servings: 6 Servings
Calories: 457kcal
Author: Corinne Schmitt

Ingredients

  • 2 large chicken breasts
  • ½ onion diced
  • ½ teaspoon cracked pepper
  • ½ 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

Instructions

  • Add 1 ½ 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.

Nutrition

Serving: 1Serving | Calories: 457kcal | Carbohydrates: 46g | Protein: 30g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 708mg | Potassium: 673mg | Fiber: 2g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 2mg