Description
A cozy, creamy Instant Pot casserole packed with spaghetti, tender chicken, broccoli, and cheese. Quick, comforting, and perfect for sharing or family dinners.
Ingredients
2 1/4 cups chicken broth
8 ounces spaghetti, broken in half
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon Dijon mustard
2 teaspoons dried parsley
1 teaspoon kosher salt
1 tablespoon dried onion flakes
1/2 teaspoon crushed rosemary
1 teaspoon black pepper
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/2 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
1 (12 oz) package frozen broccoli, cooked according to package directions
Instructions
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Pour chicken broth into the Instant Pot.
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Break the spaghetti in half and arrange it in a crisscross pattern in the pot.
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Layer the chicken pieces evenly over the spaghetti.
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Sprinkle the Dijon mustard, dried parsley, kosher salt, dried onion flakes, crushed rosemary, and black pepper over the top.
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Secure the Instant Pot lid and set the valve to “sealing.”
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Cook on manual/high pressure for 4 minutes.
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Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
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Open the lid carefully. Stir in the lemon juice, heavy cream, cheddar cheese, parmesan cheese, and cooked broccoli.
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Mix everything well until creamy and fully combined. Serve warm.
Notes
Best served immediately but reheats well for leftovers
Store leftovers in an airtight container in the fridge for up to 5 days
You can substitute cooked fresh broccoli for frozen if desired
Works best in a 6-quart or larger Instant Pot
Add extra parmesan on top for even more cheesy flavor
- Prep Time: 10 minutes
- Cook Time: 14 minutes (4 minutes pressure cooking + 10 minutes natural release)
- Category: Chicken
- Method: Instant Pot
- Cuisine: American