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.

No additional tips available.

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

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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.

Pressure Cooker Chicken Spaghetti

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