Instant pot Chicken Spaghetti

1/2 cup chopped green pepper 

1/2 cup chopped red pepper (optional)

1 cup chopped onion 

16oz package thin spaghetti noodles (or any noodle but I love the thun spaghetti in this) 

6-8 chicken tenderloins (frozen or raw but I use frozen)

1 tap season salt

1/2 tsp garlic powder 

/4-1/2 tap cayenne pepper 

4 cups chicken broth 

8oz cream cheese cut into pieces 

1 cup shredded cheddar cheese. 

Sauté peppers and onions in some oil in the instant pot. 

Turn off sauté and add the noodles. If using spaghetti noodles break them in half and layer them in opposite directions so they don’t stick together. 

Place chicken breasts on top of the noodles. 

Sprinkle the seasonings on top of the chicken.

Pour the broth over the chicken and noodles. 

Add pieces of cream cheese on top. 

Cook on high pressure for 12 minutes. 

Release. When done.

Remove chicken and shred or cut into bite size pieces. Stir back into noodles and add the shredded cheese. 

Serves 8