What's Cookin Wednesday: InstantPot Edition, September 2nd
Mexican Chicken Spaghetti
2 chicken breasts approx 1 lbs., boneless, skinless, cut into cubes
1 medium onion diced
2 cans rotel
2 cans cream of chicken soup
8 oz spaghetti noodles uncooked, broken into thirds (basically half a box you'd find in the store)
8 oz Cheddar Cheese, cubed
1 c chicken broth
Add onions and cubed chicken into your pot, spread out across the bottom. Use the Saute feature to cook the chicken a little (so that the outsides turn white).
Pour 1 can of Rotel over this mixture
Break your noodles into 3 equal parts (so they’re shorter) and sprinkle them on top
don’t throw in in big chunks because they’ll come out clumped too, sprinkle
Then pour your 2nd can of Rotel over the noodles
In a bowl whisk together cans of cream of chicken, mushroom, and broth until smooth
Carefully pour into your pot
Close lid and steam valve and set to pressure cook, high for 8 minutes
Quick releasing the pressure when done cooking the chicken and noodles is best
Remove the lid after cook time and steam is released
Stir in cheese until melted, serve
I guesstimated 8 servings:
Green: 10 SP
Blue: 9 SP
Purple: 7 SP
I based my recipe off of this one, but I did change it up a little bit.
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