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Instant Pot Chicken Tetrazzini


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  • 1 tablespoon butter
  • ½ cup onion chopped
  • 1.5 pounds chicken breast boneless, skinless
  • 16 oz box spaghetti broken in half
  • 2 cups chicken broth divided
  • 2 cups sour cream
  • 2 cans 10 ¾ ounce cream of mushroom soup
  • 1 package 8 ounce sliced mushrooms
  • ½ teaspoon ground pepper
  • ½ teaspoon salt
  • 2 cups Monterrey Jack cheese
  • Fresh parsley to garnish



Step 1

Set Instant Pot to saute. Melt butter and then add onion to the pot. Cook for 1-2 minutes and then add the chicken and 1 ½ cups of chicken broth.
Put pressure cooker on manual pressure for 7 minutes. When the pressure cooker has finished, do a quick release.
When the pressure is finished releasing, take chicken out of the pressure cooker to shred and then return to the pot. Add in pasta (broken in half), sour cream, cream of mushroom soup, sliced mushrooms and salt and pepper, and the remaining ½ cup of chicken broth.
Set pressure cooker on manual pressure to 6 minutes and do a quick release when it is finished.
Add in cheese and parsley, stirring to combine.

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