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Chicken Tortilla Soup
Spaghetti Carbonara
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There are so many things to love about our recipe for Instant Pot® Spaghetti Carbonara. It’s simple to pull together, tastes oh-so-indulgent and best of all, everything, even the pasta, cooks right in the Instant Pot®. Bacon, chicken broth, condensed cream of chicken soup and Parmesan cheese give this dish rich creaminess and authentic flavor with an easy, foolproof method. It’s important to let the dish stand after releasing the pressure to let the sauce fully absorb into the spaghetti. Try this recipe today and learn how to make one pot pasta!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
5 servings
|
Ingredients
- 4 slices bacon diced
- 1/2 cup minced shallot
- 3 cups Swanson® Natural Goodness® Chicken Broth
- 1 can Campbell’s® Condensed Cream of Chicken Soup
10 1/2 ounces - 8 oz uncooked spaghetti half of a
1 pound package (spaghetti broken in half) - 1/4 cup grated parmesan cheese grated
- 1 cup frozen green peas thawed
Ingredients
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Instructions
- On your Instant Pot®, select the Saute setting. Cook the bacon until crisp, stirring often. Remove the bacon and drain on a paper towel. Pour off the fat. Add the shallot and cook for 2 minutes, stirring often. Press Cancel.
- Add the broth, soup, spaghetti, half the bacon and the cheese to the pot. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 10 minutes (timer will begin counting down once the pot reaches pressure, takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure and let stand for 5 minutes, stirring occasionally.
- Add the peas and stir well. Top with the remaining bacon and additional Parmesan cheese and season with cracked black pepper, if desired.
Recipe Notes
Nutrition Values Per Serving : Calories 330, Total fat 9.2 g, Saturated fat 3.0 g, Cholesterol 17 mg, Sodium 1,017 mg, Total carbohydrate 45.5 g, Dietary fiber 3.2 g, Protein 14.8 g, Vitamin A 105 %DV, Vitamin C 9 %DV, Calcium 8 %DV, Iron 14 %DV
*Manual and Pressure Cook buttons are interchangeable
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This was sooooo yummy!! So i actually cooked 5 strips if bacon, added A can of cream of mushroom soup, almost 16oz of pasta, about 3 table spoons of garlic and added the peas in with everything instead if waiting till the end. It all cooked great and goes really good with fresh itailain bread.
Tasty recipe but the spaghetti didn’t quite absorb all the liquid. Next time I’ll try using less chicken broth.
I actually needed more liquid because I have an 8 quart insta pot duo/air fryer. There wasn’t enough depth of liquid do my spaghetti stuck and was too el dintee for my taste. We left out peas a d fixed green beens separate. Next time I might add them towards the end but my daughter doesn’t really like green beans.