ut class="jpibfi" type="hidden">
Quick Instant Pot Chicken Taco “Pasta”
Servings Prep Time
6 20minutes
Cook Time
8minutes
Servings Prep Time
6 20minutes
Cook Time
8minutes
Ingredients
Toppings ~ Optional
Instructions
  1. To your Instant Pot, add your onions, chicken, seasonings, coconut milk*, tomato sauce, and lime juice. *(if you don’t have coconut milk, use 1 1/2 cups of whatever milk you want!)
  2. Wash and cut spaghetti squash in half – I do it the short ways, around the middle section – so you’re left with two “cups.”
  3. Line the pot with a double layer of tinfoil. You can use your trivet, if it fits. For the spaghetti squash I used, the handles of the trivet wouldn’t allow the lid to close. If you can fit it all in there with the trivet, by all means, use it. It’d work the same.
  4. Place your halved squash on top of the tinfoil layer. Close the lid, seal the valve, press the “Manual” button*, then press the “+” button until the screen reads 8. The pot will switch to “On” while it preheats. *Make sure it’s on High Pressure (if it is on Low Pressure, just press the “pressure” button to get it to High)
  5. Your pot will take about 15 minutes to come to pressure. If you want to speed this up, you could sauté the onions and chicken for a few minutes before adding the other ingredients. For me, this cuts the preheat time in half or more, also you could reduce the cooking time as well. However, then you have to stir and watch the pot more than before. So, do whatever YOU feel like doing. Experiment! When it comes to such a quick cooking time, if something isn’t done enough to your liking, it’s easy to add a couple extra minutes!
  6. When the timer goes off, do a QR (quick release), and open the lid. Remove your squash and divider.
  7. Make a slurry with the arrowroot powder and almond milk or water and add that to your sauce and stir. Your sauce should thicken in seconds. Personally, we like our pasta saucyyyy. If you want a thicken sauce, you can always make more slurry and add it. Once it’s thickened, turn the pot off by pressing “Keep Warm/Cancel.”
  8. Remove the inside of your squash, shred, and squeeze excess water out of it. If you don’t do this, you will have a VERY saucy pasta – not necessarily bad – but definitely on the “wet” side.
  9. Add your squash to your pot and stir. Serve it up!

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