Keto Instant Pot Creamy Ranch Chicken Spaghetti
One-pot creamy chicken spaghetti made in an Instant Pot with Greek yogurt, ranch seasoning, and sharp cheddar cheese. Sautéed vegetables and canned chicken create a comforting, protein-rich pasta dish ready in under 30 minutes. Perfect for weeknight dinners when you want minimal cleanup. The Greek yogurt base keeps it creamy without heavy cream, while the gluten-free pasta option accommodates dietary needs.
Ingredients
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 2 cups chicken brothrotisserie chicken1.5 cups shreddedfresh-protein
better texture, removes canning liquid concern
Full guide → - 1 cup plain Greek yogurt, full fat
- 1 ounce Hidden Valley Ranch dry dressingItalian seasoning blend1.5 teaspoonhomemade-seasoning
less sodium control
- 7 ounces gluten-free spaghetti, dry
- 12 ½ ounces canned white chunk chicken, undrainedrotisserie chicken1.5 cups shreddedfresh-protein
better texture, removes canning liquid concern
Full guide → - 6 ounces sharp cheddar cheese, shredded
Instructions
- 1
Set Instant Pot to saute mode and heat olive oil. Cook diced onion and green pepper until onion turns translucent.
- 2
Add minced garlic and cook until fragrant, about 1 minute.
- 3
Stir in half the chicken broth, Greek yogurt, and dry ranch dressing until combined.
- 4
Break dried spaghetti in half and add to pot without stirring.
- 5
Pour in canned chicken with its liquid and remaining chicken broth. Do not stir.
- 6
Seal lid and cook on high pressure for 8 minutes.
- 7
Carefully release pressure by moving valve to venting position.
- 8
Stir in shredded cheddar cheese and serve immediately.
Tips
Do not stir the pasta after adding it to avoid clumping. The high-pressure cooking method distributes liquid evenly without manual mixing.
Use quick release immediately after cooking to prevent overcooking the pasta and maintain the creamiest texture.
Substitute regular spaghetti if gluten-free is not needed; cooking time remains the same.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat on stovetop with splash of broth or microwave, stirring occasionally.
Prepare ingredients up to 1 day ahead. Do not cook fully ahead; best served fresh due to pasta texture changes.
Serve immediately while hot. Garnish with fresh parsley or cracked pepper if desired.
Common Mistakes
Stir pasta after adding to avoid breaking apart and creating mushy texture; let pressure cooking do the work.
Skip the quick release to prevent mushy, overcooked pasta that becomes unappetizing.
Use drained chicken instead of canned-with-liquid to avoid dry, separation issues in the creamy sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
better texture, removes canning liquid concern
Full guide →less sodium control
FAQ
Can I use regular spaghetti instead of gluten-free?
Yes, regular spaghetti works identically. The 8-minute high-pressure cook time remains the same. Cooking time doesn't change because pressure cooking is based on liquid content and vessel size, not pasta type.
What if my pasta is still too firm after cooking?
Return the lid to sealing position and cook for an additional 2-3 minutes on high pressure. Quick release again. Pasta density varies by brand, so slight adjustments may be needed.
How long can I keep leftovers and can I freeze this?
Store refrigerated up to 3 days. Freezing is possible but pasta texture may become softer upon thawing. Freeze in airtight container up to 1 month. Thaw overnight and reheat gently with broth.