What's Cookin Wednesday: InstantPot Edition, September 2nd

Mexican Chicken Spaghetti

2 chicken breasts approx 1 lbs., boneless, skinless, cut into cubes

1 medium onion diced

2 cans rotel

2 cans cream of chicken soup

8 oz spaghetti noodles uncooked, broken into thirds (basically half a box you'd find in the store)

8 oz Cheddar Cheese, cubed

1 c chicken broth

Add onions and cubed chicken into your pot, spread out across the bottom. Use the Saute feature to cook the chicken a little (so that the outsides turn white).

Pour 1 can of Rotel over this mixture

Break your noodles into 3 equal parts (so they’re shorter) and sprinkle them on top

don’t throw in in big chunks because they’ll come out clumped too, sprinkle

Then pour your 2nd can of Rotel over the noodles

In a bowl whisk together cans of cream of chicken, mushroom, and broth until smooth

Carefully pour into your pot

Close lid and steam valve and set to pressure cook, high for 8 minutes

Quick releasing the pressure when done cooking the chicken and noodles is best

Remove the lid after cook time and steam is released

Stir in cheese until melted, serve

I guesstimated 8 servings:

Green: 10 SP

Blue: 9 SP

Purple: 7 SP

I based my recipe off of this one, but I did change it up a little bit.

Comments

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