Instant Pot Spaghetti Squash with Chicken is such a timesaver! The squash and chicken cook at the same time, with just 3 minutes of pressure cooking! You will love the garlic parmesan flavour.
Prep Time10 minutesmins
Cook Time8 minutesmins
Inactive time20 minutesmins
Total Time38 minutesmins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Breast, Instant Pot Spaghetti Squash, Instant Pot Spaghetti Squash with Chicken
3-4lbspaghetti squash, washed well, sliced in half lengthwise and seeds removedbe sure it fits in your Instant Pot! See tips in the post for slicing it safely.
garnish with thinly sliced fresh basil or chopped fresh parsley
Instructions
Place the sliced chicken in the Instant Pot insert. Sprinkle with Italian seasoning, salt and pepper, then toss the chicken until it's evenly coated in seasoning. Spread out the chicken in an even layer across the bottom of the insert.
Pour in the chicken broth and place the trivet on top of the chicken.
Place the spaghetti squash halves on the trivet, with the sliced side facing each other or slightly facing up, depending on the size of the squash.
Close the lid, set the vent to sealing and cook on Manual High pressure for 3 minutes. It will take about 15 minutes to come to pressure. At the end of cooking time, allow the pressure to release naturally (NPR) for 5 minutes. Quick release any remaining pressure.
Carefully remove the squash to a large bowl (I use clean silicone oven mitts to protect my hands when I pick them up). Remove the trivet and transfer the cooked chicken to a bowl or plate. Carefully pour out the broth and return the insert to the pot (be sure there's no broth dripping down the side, wipe it clean before putting it back, if necessary).
Using a fork, scrape the squash away from the rind to form strands. Set aside in the large bowl, discard the rinds.
Turn on the sauté function and add the olive oil. Once warm, add the sliced garlic and sauté for 2-3 minutes until fragrant and starting to turn golden. Add the spaghetti squash strands and sprinkle in the onion powder, sea salt and red pepper flakes. Mix until the garlic and seasoning are evenly distributed. Turn off the Sauté function.
Add the parmesan cheese and cooked chicken. Mix until well combined and let the chicken warm up. Serve immediately garnished with sliced fresh basil or chopped parsley, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Video
Notes
Inactive time indicates the amount of time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.