Pressure Cooker Chicken Spaghetti
Pressure Cooker Chicken Spaghetti: This comforting and delicious Chicken Spaghetti is satisfying meal the entire family can get behind, and can be made with just a quick (and inexpensive) stop by the grocery store on your way home. Thanks to the pressure cooker, this recipe yields the flavor of a rich, long-simmered sauce in only 25 minutes. While browning the chicken and onions does help build flavor, it’s OK to skip this step. Just add about 5 minutes to your cook time and discard the skin before adding your chicken to the pressure cooker.
Active Time: 25 Mins
Total Time: 50 Mins
Yield: Serves 4 (serving size: 3 oz. pasta, 2 chicken thighs, 1/3 cup sauce)
Ingredients
- 2 tablespoons canola oil
- 8 bone-in, skin-on chicken thighs
- 1/2 cup chopped yellow onion (from 1 onion)
- 1 (28-oz.) can crushed tomatoes
- 8 ounces cremini mushrooms, quartered
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon crushed red pepper (optional)
- 12 ounces hot cooked pasta (such as bucatini or spaghetti)
- 1 ounce Parmesan cheese, shredded (about 1/4 cup)
- 2 tablespoons chopped fresh basil (optional)
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