Pressure Cooker Chicken Spaghetti Recipe

Name: Pressure Cooker Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 8 bone-in, skin-on chicken thighs; 1/2 cup chopped yellow onion (from 1 onion); 1 (28-oz.) can crushed tomatoes; 8 ounces cremini mushrooms, quartered; 2 tablespoons tomato paste; 2 teaspoons minced garlic; 1 1/2 teaspoons kosher salt; 3/4 teaspoon black pepper; 1/2 teaspoon dried oregano; 1 bay leaf; 1/4 teaspoon crushed red pepper (optional); 12 ounces hot cooked pasta (such as bucatini or spaghetti); 1 ounce Parmesan cheese, shredded (about 1/4 cup); 2 tablespoons chopped fresh basil (optional)

Servings: persons

2 tablespoons canola oil
8 bone-in, skin-on chicken thighs
1/2 cup chopped yellow onion (from 1 onion)
1 (28-oz.) can crushed tomatoes
8 ounces cremini mushrooms, quartered
2 tablespoons tomato paste
2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon crushed red pepper (optional)
12 ounces hot cooked pasta (such as bucatini or spaghetti)
1 ounce Parmesan cheese, shredded (about 1/4 cup)
2 tablespoons chopped fresh basil (optional)

1
Heat oil in a large skillet over medium-high. Working in batches, cook chicken, skin side down, until deep golden brown, about 3 minutes. Transfer chicken to pressure cooker.
2
Add onion to skillet, and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, mushrooms, tomato paste, garlic, salt, black pepper, oregano, bay leaf, cooked onions, and, if using, red pepper to pressure cooker. Stir gently to combine.
3
Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer's instructions. Transfer chicken to a cutting board. Discard bay leaf, and stir sauce well. Let sauce stand, uncovered, in pressure cooker, until slightly thickened, about 5 minutes.
4
Spoon sauce evenly over pasta, and top evenly with chicken, Parmesan, and, if using, basil.
5
Click
6
for adapted Instant Pot specific instructions for preparing this recipe.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 8 bone-in, skin-on chicken thighs, 1/2 cup chopped yellow onion (from 1 onion), 1 (28-oz.) can crushed tomatoes, and more.

Yes, Pressure Cooker Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Chicken Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions