How to make
Boil the water in an electric kettle for faster cooking.
Cut the chicken breasts into small pieces and put them in the bowl of the Instant Pot, on the Saute setting, to stew them with a little water.
I washed and chopped the mushrooms and added them to the chicken breasts to stew. I poured one sour cream pot, 3 cups (700 ml) of the already boiled water and the two cubes of chicken broth.
I stirred and poured the spaghetti, so that they could soften, while I chopped the zucchini and parsley.
I cut the zucchini into quarters and finely chopped the parsley.
During this time, the spaghetti softened well. I poured the zucchini, another 4 tablespoons of sour cream. I seasoned with salt, thyme and put them under pressure for 3 minutes.
When the program finished, I left them for 2-3 minutes and released the pressure manually. I added the canned corn and parsley to the still slightly simmering dish.
I served it by sprinkling the grated hard cheeses on top.
The recipe is suitable with any type of chicken.
If you don't eat meat, you can skip adding it and make vegetarian spaghetti. The other items make a wonderful combination and the lack of chicken does not take away from the great taste.
I bought and used a mix of hard cheeses, but parmesan for the spaghetti or another hard cheese is fine too.
Try the Instant Pot Spaghetti with Zucchini and Mushrooms!
