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Instant Pot Monterey Spaghetti

Creamy Instant Pot Monterey Spaghetti for Cozy Family Nights

This Instant Pot Monterey Spaghetti delivers creamy comfort in minutes, making it a perfect choice for cozy family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 3 cups Chicken Broth Or substitute with vegetable broth for a lighter option.
  • 8 ounces Spaghetti Break into 2-inch pieces.
  • 2 cups Fresh Spinach Feel free to omit if desired.
  • 2 cups Chopped, Cooked Rotisserie Chicken or Turkey
Creamy Mixture
  • 1 cup Sour Cream Greek yogurt works as a substitute.
  • 1 teaspoon Garlic Powder Use fresh garlic for extra flavor if desired.
  • 1 teaspoon Onion Powder Feel free to sauté fresh onions.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Adjust according to taste.
  • 1 large Egg Mix well to avoid scrambling.
  • 1/2 cup Shredded Parmesan Cheese Can be replaced with Pecorino Romano.
  • 1 1/2 cups Shredded Monterey Jack Cheese Adjust amount based on preference.
Crunchy Topping
  • 1 cup French-Fried Onions Highly recommended for texture.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Pour 3 cups of chicken broth into your Instant Pot. Break spaghetti into 2-inch pieces and layer them over the broth in a criss-cross pattern.
  2. Layer fresh spinach and chopped, cooked rotisserie chicken or turkey on top of the spaghetti without stirring. Close the lid ensuring the steam valve is set to 'Sealing'.
  3. Set the Instant Pot to manual or pressure cook for 4 minutes on high pressure. Allow 10 minutes for pressure to build.
  4. Once time is up, allow for a natural pressure release for 5-10 minutes before venting any remaining steam.
  5. In a bowl, mix together 1 cup of sour cream, 1 teaspoon each of garlic powder and onion powder, kosher salt, black pepper, and 1 egg. Stir in 1/2 cup of shredded Parmesan cheese until smooth.
  6. Once pressure is released, stir in the creamy mixture and 1 1/2 cups of shredded Monterey Jack cheese until combined.
  7. Sprinkle 1 cup of French-fried onions over the top. For extra crispiness, use an air fryer lid or bake at 350°F for 5 minutes.
  8. Spoon the creamy spaghetti into bowls, top with remaining French-fried onions, and serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For best results, avoid stirring the spaghetti and broth before cooking to prevent clumping. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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