Instant Pot spaghetti squash chicken alfredo is the first dish I tried out with my new Instant Pot. I have been wanting to purchase an Instant Pot forever! Realistically, forever really means about 6 months. I finally purchased one and I’m so glad I did. Let’s start with what an Instant Pot is. It is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools.
The Instant Pot website says you can reduce your cooking time by 70% because of the following:
- 12 pre-programmed operation buttons (Rice, Multigrain rice, Congee/Porridge, Sauté/Browning, Soup, Poultry, Meat & Stew, Beans & Chili, Steaming and Slow Cook, Keep warm, and Yogurt).
- The pre-programmed buttons automate the cooking process. No more standing around watching and waiting for meals to cook.
- You can delay cooking (up to 24 hours) to plan ahead of time. You can use all of the pre-programmed operations, with the exception of saute’ and yogurt.
I chose this recipe because I was originally introduced to the Instant Pot via a blog post I read about how to cook spaghetti squash quickly. I love spaghetti squash. It is a wonderful alternative to produce low-carb dishes. Spaghetti squash can be INTIMIDATING. It reminds of the anxiety I get slicing whole pineapple! Tastes so good, but is it worth all of the work? The better question is does it really require a ton of work, or am I psyching myself out here? Nonetheless, I have an Instant Pot now, which should make the process painless.
Calories: 328 Fat: 19G Net Carbs: 6G Protein: 32G
Here is a link to the Instant Pot that I purchased.
Preparing spaghetti squash in the oven typically takes me 45 minutes. It took me 7 minutes in the Instant Pot!
It took 4 minutes in the pot to get these results.
I wouldn’t describe the taste of spaghetti squash as a true pasta substitute. I do not view most veggie pasta (zucchini noodles, sweet potato noodles, etc.) alternatives in that way. For me, this is a delicious way to enjoy a standard pasta dish, without all of the carbs, and it still tastes GOOD.
More Instant Pot Recipes:
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
How to Make Spaghetti Squash Using the Instant Pot
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
Items that will help assist with this recipe:
Instant Pot Spaghetti Squash Chicken Alfredo
Instant Pot Spaghetti Squash Chicken Alfredo is a quick and easy low-carb recipe packed with creamy alfredo sauce and savory chicken.
- 1 whole spaghetti squash
- 16 oz skinless chicken breasts
- 4 oz reduced-fat cream cheese softened
- 1/2 cup low-sodium chicken broth
- 2 cups broccoli chopped
- 1 cup parmesan cheese shredded
- 1/4 cup heavy whipping cream
- 3/4 tbsp butter softened
- 1 tbsp flour
- 1 tbsp minced garlic
- 2 cups almond milk
- 1 cup water
- 1 tsp olive oil
- McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste
Cut the spaghetti squash in half, crosswise (not the long way).
Scoop out the seeds and discard.
Add 1 cup of water to the pot. Place the spaghetti squash halves in the instant pot, with the cut sides facing up.
Place the lid on the pressure cooker and cook on high pressure for 7 minutes.
After the 7 minutes, release the valve at the top of the pressure cooker to lower the pressure.
Remove the lid and the squash. Poke the squash to ensure it's tender. Shred the squash with a fork to create "spaghetti."
Pour out the excess water from the Instant Pot. Turn on the saute' function.
Season the chicken breasts with the seasonings.
Add the olive oil to the pot. When the oil is warm add the chicken.
Saute' both sides of the chicken until brown. (about 2-3 minutes each side) Remove the chicken from the pot and set aside.
Add the minced garlic and cook until fragrant. Deglaze the pot by adding the chicken broth. Scrub the brown bits from the chicken from the bottom of the pot. The brown spots and bits from the chicken are packed with flavor. You want to keep this!
Create a slurry by combining the almond milk, whipping cream, cream cheese, and butter in a bowl. Stir until combined. The mixture does not have to be fully whipped. The Instant Pot will do this. Add the flour. Stir until combined. (If you would like a thicker sauce add an additional tablespoon of flour. This adds an additional 5 calories and 1G of carbs per serving).
Add all of the ingredients to the Instant Pot. You can add the spaghetti squash here if you like. I kept the cooked squash separate from the alfredo. Cook on high pressure for 4 minutes. Quick release the steam.
Add additional salt and pepper to taste if needed. Serve!