Pressure Cooker Chicken Spaghetti Casserole
This pressure cooker chicken spaghetti casserole is an easy and comforting weeknight dinner the whole family will love. Chicken and peppers are cooked with spaghetti and topped with cheese, delicious bite after bite! Because this casserole is made in a pressure cooker, it is super low hands-on cooking, so you can spend more time with the family.
- 1 tablespoon Simple Truth extra virgin olive oil
- 1⁄2 medium onion, finely chopped (about 1/2 cup)
- 2 bell peppers, finely chopped (about 1 cup)
- 1 garlic clove, finely chopped/pressed
- 1 pound Simple Truth boneless skinless chicken breasts, cubed
- 2 cans (10.5 oz. each) Simple Truth cream of chicken soup, condensed
- 4 cups Simple Truth chicken broth, or water
- 1 pound Simple Truth spaghetti
- salt and pepper
- 2 cups Roundy's shredded Colby Jack cheese
- 1⁄4 pound cooked and crumbled bacon
- fresh parsley
- Press the “Sauté” setting on a 6 qt. pressure cooker and add in olive oil. Add in onion and bell pepper and sauté for 4 minutes, stirring occasionally. Add in garlic and cubed chicken breast and sauté for another 2 minutes. Make sure no chicken is stuck to the bottom of the pressure cooker.
- Spoon the contents of 2 cans of cream of chicken soup into the pressure cooker and pour in 4 cups of chicken broth (or water). Stir to combine.
- Break dry/uncooked spaghetti in half and put into the pressure cooker. Gently press the spaghetti down so that the spaghetti is mostly covered by liquid. Add a generous pinch of salt and pepper. Do not stir dry spaghetti, space will be tight.
- Seal the pressure cooker lid and set the pressure cooker to “High Pressure” for 8 minutes. Flip the valve to release the pressure (quick release) and when the pressure subsides open the lid and stir in 1 cup of cheese. Sprinkle remaining cup of cheese on top and let sit for 2-3 minutes, until it has melted. Contents of the pressure cooker will thicken as it sits with the lid off, so if it seems like there’s a little too much liquid, let it sit with the lid off for a few additional minutes. Serve and enjoy!
- Optional: Top finished dish with crumbled bacon and fresh parsley if desired.
- Note: I like using red/orange/yellow bell peppers for this recipe as they tend to be slightly milder/sweeter in flavor than green bell peppers, but green bell peppers work as well!