1 1/2 lbs chicken breast; cut into 1 inch pieces
8 oz baby bella mushrooms; sliced
1 medium onion; chopped
1/2 cup red bell pepper; chopped
2 tsp garlic minced
1 tsp seasoned salt; i.e. Lawry's
1 tsp paprika
1/2 tsp dry basil
1/2 tsp red pepper flakes
2 1/2 cups chicken broth
10 oz thin spaghetti; broken in half
1 cup heavy cream
2 cups cheddar cheese; shredded
salt; to taste
pepper; to taste

1. Select Saute on your Instant Pot. Once Instant Pot says HOT, add your butter and melt it.

2. Add onions, mushrooms, and garlic and stir. Cook until onions have softened, about 5 minutes.

3. Add red bell pepper, seasoned salt, paprika, basil, red pepper flakes and stir. Press “Cancel” on Instant Pot.

4. Lay chicken breast pieces in layer in the Instant Pot. Sprinkle with a pinch of salt and pepper. Pour in chicken broth. Spread spaghetti noodles in Instant Pot. Push down so it gets covered by liquid. Place lid on Instant Pot, ensuring that the valve is set to “Sealing.”

5. Press "Pressure Cook" or "Manual" and select High Pressure for 6 minutes. Once timer is done, do a quick release by moving valve to Venting. Open lid and stir to loosen up noodles. Add heavy cream and cheese and continue to stir. Press Cancel and then select Saute. Cook for about 3-5 minutes, stirring to thicken the sauce.

Notes:

Some of your noodles will stick together after pressure cooking. You must stir like a champion as soon as you open that lid to make them break apart.

Some Instant Pot recipes that use heavy cream add the heavy cream before pressure cooking. It does work in some recipes and can and did work in this one. However, after testing it out both ways, I preferred to add the heavy cream in this recipe afterwards.

Your pasta will look watery when you open it. I do recommend sauteing it for 3-5 minutes after you have added all your ingredients, remembering to stir so it doesn't stick to the bottom. Your sauce will also thicken when it’s done cooking.