- 3 cups chicken cooked, seasoned, and shredded
- 8 oz spaghetti noodles uncooked
- 2 ½ cups chicken broth
- 24 oz. spaghetti sauce or marinara sauce
- ½ cup yellow onion chopped
- ½ cup celery chopped
- ½ cup carrots chopped
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons sugar optional
- basil fresh or dry basil or parsley - optional to garnish
- parmesan cheese or mozzarella cheese, optional to garnish
Open the Instant Pot lid and add the shredded chicken, onion, celery, carrots, garlic powder, salt, pepper, and sugar into the stainless-steel inner pot.
Pour the chicken broth over the ingredients in the pot.
Break the uncooked spaghetti pasta in half and scatter the pasta evenly in the inner pot.
Use a small rubber spatula to press and submerge the spaghetti noodles into the liquid broth as much as possible.
Then pour the spaghetti sauce evenly over the pasta, covering as much as possible.
Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 3 minutes.
When the cooking time is finished, allow a natural pressure release for 5 minutes.
To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable. The spaghetti will look soupy at first, but everything thickens up nicely as it cools.
Gently work the spaghetti noodles apart using a pasta fork, and combine the noodles and vegetables with the sauce.
Serve Black folks chicken spaghetti with fresh basil or a heaping topping of shredded parmesan cheese and shredded mozzarella cheese (optional), and enjoy!
Calories: 387kcal | Carbohydrates: 62g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1774mg | Potassium: 1001mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3527IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 3mg