- 1 tablespoon extra virgin olive oil
- 1/2 medium onion finely chopped (about 1/2 cup)
- 2 bell peppers finely chopped (about 1 cup)
- 1 garlic clove finely chopped/pressed
- 1 pound skinless chicken breasts cubed
- 2 cans 10.5 oz. each cream of chicken soup (condensed)
- 4 cups chicken broth or water
- 1 pound spaghetti
- Salt and Pepper
- 2 cups shredded Colby jack cheese
- Optional toppings: crumbled bacon 1/4 lb. cooked/crumbled and/or fresh parsley
- Press the “Sauté” setting on a 6 qt. pressure cooker and add in olive oil. Add in onion and bell pepper and sauté for 4 minutes, stirring occasionally. Add in garlic and cubed chicken breast and sauté for another 2 minutes. Make sure no chicken is stuck to the bottom of the pressure cooker.
- Spoon the contents of 2 cans of cream of chicken soup into the pressure cooker and pour in 4 cups of chicken broth (or water). Stir to combine.
- Break dry/uncooked spaghetti in half and put into the pressure cooker. Gently press the spaghetti down so that the spaghetti is mostly covered by liquid. Add a generous pinch of salt and pepper. Do not stir dry spaghetti, space will be tight.
- Seal the pressure cooker lid and set the pressure cooker to “High Pressure” for 8 minutes.
- Flip the valve to release the pressure (quick release) and when the pressure subsides open the lid and stir in 1 cup of cheese. Sprinkle remaining cup of cheese on top and let sit for 2-3 minutes, until it has melted. Contents of the pressure cooker will thicken as it sits with the lid off, so if it seems like there’s a little too much liquid, let it sit with the lid off for a few additional minutes. Serve and enjoy!
Notes:
Optional: top finished dish with crumbled bacon and fresh parsley, if desired.
I like using red/orange/yellow bell peppers for this recipe as they tend to be slightly milder/sweeter in flavor than green bell peppers, but green bell peppers work as well!