Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Chicken Spaghetti with Spinach and Tomatoes is a healthy, colorful, quick, and delicious all-in-one meal made in one pot.  Add some garlic bread, and this meal will be on your table in about 45 minutes.

Parmesan cheese for topping not shown.

Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Yield:  4 servings

Approximate Total Time:  45 minutes

Electric Pressure Cooker Size:  6 quarts

2 tbsp. olive oil

1/2 cup chopped onion

1 tsp. minced garlic

1 boneless, skinless chicken breast, cubed

2 cups water

1/2 cup oil-packed, sun-dried tomatoes

1 (14.5 oz.) can diced tomatoes, drained

1/8 to 1/4 tsp. crushed red pepper

1 tsp. salt

1 tsp. Italian seasoning

1 tbsp. dried oregano

8 oz. spaghetti or linguine

2 cups fresh spinach

Shredded or grated Parmesan cheese

Add the olive oil to the pressure cooker pot, and select SAUTE. Once the oil is hot, add the onion and cook until the onion is softened. Add the garlic and stir. Add the cubed chicken and cook on all sides until no longer pink--about 4 minutes. Add the water, sun-dried tomatoes, diced tomatoes, crushed red pepper, salt, Italian seasoning, and dried oregano; stir. Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. (See photo below.) Then press the spaghetti into the sauce to submerge it as much as possible.

Lock pressure cooker lid in place and set steam vent to Sealing. Select CANCEL, select PRESSURE COOK (Manual), and cook for 9 minutes on High pressure. Once the 9-minute cooking cycle is complete, open the steam vent to release pressure (Quick Release).  Carefully remove lid. Stir spaghetti, add spinach, and then stir until the spinach is wilted. Serve with shredded or grated Parmesan cheese.

Click here for printable format

Note: Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. This will reduce clumping:

If made as written, each serving has: