We adapted our simple and delicious Pressure Cooker Chicken Spaghetti recipe to be a perfect fit for your Instant Pot. It's sure to become a new weeknight favorite.
Press “saute” on Instant Pot, and allow it to heat for 3 minutes. Add oil to Instant Pot; working in batches, place chicken, skin side down in oil, and cook until golden brown, about 4 minutes. Remove from pot, and repeat with remaining chicken. (Chicken will not be cooked through).
Add onion to Instant Pot, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, and cook 1 minute. Stir in crushed tomatoes, tomato paste, garlic, oregano, salt, black pepper, red pepper, and bay leaf. Return chicken to sauce in Instant Pot, and cover with lid. Turn valve to “sealing” position. Press “cancel”, and then press “manual”; adjust pressure to “more”, and set time for 20 minutes.
Carefully release pressure, uncover, and remove chicken. Remove skin from chicken, and discard; shred chicken. Press “saute”, and return sauce to a simmer to thicken, about 5 minutes. Stir in shredded chicken, pasta, and fresh basil. Sprinkle each serving with Parmesan cheese.
How do I make a recipe that says 2 tomato paste? 2 what, cans tablespoons? Then there is 2 minced garlic, 2 oregano, and 12 hot cooked spaghetti. 12 pieces of spaghetti? 12 oz? 12 boxes? This is a failure on someone's part. Tighten up gang