Oh Snap Macros

0 Prepare the ingredients by dicing the onion, mincing the garlic, shredded the zuchinni and breaking the spaghetti in half. Squeeze the moisture out of the shredded zucchini with a paper towel. Turn on the Instant Pot and press the “Sauté” function. Allow the pot to heat up for a minute or two.
2 Add a tablespoon of olive oil, followed by the onion and garlic. Sauté for 2-3 minutes until the onions become translucent and the garlic is fragrant.
3 Add the ground chicken to the Instant Pot, along with paprika, salt, and pepper. Sauté, breaking up the chicken into smaller pieces with a spatula, for 5-6 minutes, or until the chicken is cooked through and no longer pink.
4 Turn off the “Sauté” function. Add the zucchini and stir together to combine. Pour the tomatoes and tomato sauce into the chicken and stir. Add the broken spaghetti on top to the pot, arranging it in a crisscross pattern to minimize sticking.
5 Pour the chicken broth over the spaghetti. Do not stir. Press down on the spaghetti to ensure it’s submerged in the liquid as best as possible.  Secure the Instant Pot lid and set the pressure release valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 5 minutes on high pressure.
7 When the cooking time is up, perform a quick pressure release by carefully turning the pressure release valve to “Venting.” Once the pressure has been released, carefully remove the Instant Pot lid.
8 Stir the spaghetti to separate the noodles. The sauce will thicken as you stir. If needed, turn on the “Sauté” function for a couple of minutes to reduce the sauce to your desired consistency but note it will continue to thicken as it cools.
9 Top with fresh chopped parsley, parmesan cheese and enjoy your instant pot chicken spaghetti.