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.

I’m all about easy and comforting dishes, especially ones that practically cook themselves! Pressure cookers are super popular these days, and for good reason! While traditionally making a spaghetti casserole involves a pot to boil water for spaghetti, then a strainer to pour the water off, then a pan to fry the chicken and vegetables, then a baking dish to cook/bake everything together, when making this chicken spaghetti casserole in the pressure cooker, you’re only using one cooking vessel!

I could not be more excited to share this recipe for pressure cooker chicken spaghetti casserole as part of my partnership with Pick ‘n Save, they’re a Wisconsin grocery store chain I absolutely love!

When I was doing my weekly grocery shopping at Pick ‘n Save, I not only found all the items needed to make this amazing dish, but saw that they also have a housewares section and sell pressure cookers right there in the store! Pick ‘n Save truly has everything, and we love shopping there as a family! From organic produce and products (part of their Simple Truth product line) to amazing dairy/cheese, everything you need to make meals is available at their stores. 

I used a 6 qt Instant Pot brand pressure cooker to make this recipe, but any 6 quart pressure cooker would work.

As I was making this chicken spaghetti casserole for the millionth time for dinner, a friend stopped by and she couldn’t stop saying how delicious it smelled…and she isn’t wrong!  This dish smells as delicious as it tastes! She immediately wanted the recipe to make for her family too.

Whenever my husband has this dish, he says it reminds him of a good Midwestern casserole. Ben (my 2 year old son) also loves it, so it’s kid approved for all those picky eaters out there!

Once the recipe is done cooking, you may open the lid to your pressure cooker and think it looks a bit soupy.  Never fear!  It will look soupy, but it will thicken as you add in that yummy cheese and let it sit for a few minutes. 

After whipping up this recipe, I decided to play around with a few different toppings.  I’ve got to say, the toppings totally transform the dish to be even better!  So, once the chicken spaghetti casserole is complete, do yourself a favor and be sure to add on some crumbled bacon (because bacon makes everything better!) and some parsley. You’ll thank me for it later.  

Next time you’re in need for an easy chicken dinner the whole family will love, definitely give this pressure cooker chicken spaghetti casserole a try!

I’d love to hear from you in the comments below – what are your favorite comforting dinners? 

Yield: 6-8 servings

Chicken Spaghetti Casserole

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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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 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
• Optional toppings: crumbled bacon (1/4 lb. cooked/crumbled) and/or fresh parsley

Instructions

1. 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.
2. 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.
3. 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.
4. Seal the pressure cooker lid and set the pressure cooker to “High Pressure” for 8 minutes.
5. 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!

Notes

Optional: top finished dish with crumbled bacon and fresh parsley, if desired.

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!