Chicken Tetrazzini Instant Pot (Easy & Creamy)

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Helen Mathes

8 ounce Spaghetti (**227 g. Broken into half.)

2 cups pre-cooked shredded chicken (**if using uncooked chicken use 2 breasts. Read NOTES below.)

1 cup onion (**roughly chopped. Use yellow onion.)

1 tbsp garlic (**minced.)

8 ounce Mushrooms (**Sliced into halves. We used Baby Bella Mushrooms.)

⅓ cup Green Peas (**frozen peas thawed.)

½ tsp Black Pepper Powder

1 tbsp All-Purpose Flour (**optional)

3 tbsp Unsalted Butter

Salt (**according to your taste preference)

Liquid

2 cups chicken stock (**1.5 tbsp Better than Bouillon stirred in 2 cups hot water. We used this. Keep extra stock handy.)

Dairy

2.5 cups Half & Half (**slightly made warm in microwave oven.)

4 oz cream cheese (**diced & softened.)

½ cup Parmesan Cheese (**we use pre-shredded.)

subheading: For Crispy Bread Crumb Topping:

¾ cups bread crumbs (**regular)

4 tbsp Unsalted Butter

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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