Creamy and so easy to make, this Instant Pot Chicken Tetrazzini is an easy weeknight family meal! Ready in under 20 minutes, this dinner will become a new family favorite!

– 1 lb Chicken Breast Boneless, Skinless – 2 tablespoon Butter – 8 oz Cremini Mushrooms Sliced – 2 tablespoon Flour – 1 lb Spaghetti Your favorite variety – 4 cups Chicken Broth Low Sodium – 1 tablespoon Italian Seasoning – 1 cup Sour Cream – 1 cup Parmesan – Salt and Pepper To Taste


Set the Instant Pot to "Saute." Add two tablespoons of butter to the Instant Pot and let it melt. Chop the chicken breast into small, bite sized pieces. Add the chicken breast to the butter in the Instant Pot and cook for 5-7 minutes until the chicken is slightly browned.

Slice the mushrooms and add them to the Instant Pot. Cook for 2 minutes until slightly softened. Add the flour and Italian seasoning. Stir and cook for 1 minutes.

Add the chicken broth and spaghetti. You will likely need to break the spaghetti to get it to fit in the Instant Pot. Cover the Instant Pot and set to "high" pressure for 4 minutes.

After 4 minutes, manually release the pressure. Open the lid and add the sour cream and parmesan cheese.

Stir to thicken the pasta and to combine the cheese in the pasta. Add salt and pepper to taste and serve immediately.

When you first open the Instant pot lid, the pasta might look soupy.  As you stir in the sour cream and parmesan the pasta will begin to thicken.

Rotisserie chicken or leftover roasted chicken can be used instead of raw chicken breast.  Do not saute the cooked chicken as much as you don't want to overcook it.