Instant Pot Chicken Spaghetti
Break the spaghetti noodles into halves or thirds and lay them crisscross over each other in the liner of the Instant Pot, then add the broth.
Add the chicken, onions, peppers, tomatoes and green chiles. Cook on high pressure for 5 minutes followed by a 5 minute natural release.
Cube the chicken, and return to the Instant Pot. Add the cream cheese and shredded cheese.
Stir to combine, and serve hot. Store leftovers in the refrigerator for up to 3 days.
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