Next, layer the spaghetti noodles by taking about ⅙ of the package, breaking it in half, and laying them across the chicken mixture. Get another ⅙ of the package, break them in half, and layer them in the opposite direction. Keep this up until you have used all of the noodles.
Pour the chicken broth or stock over the noodles and give them a gentle push down to cover them as much as possible with the liquid.
Put the remaining 2 tbsp of butter on top of the noodles. Put the lid on the Instant Pot and set at high pressure for 4 minutes.
When the Instant Pot is finished cooking do a quick release. I like to cover my valve with a hand towel to keep the moisture contained. Once the pressure has completely released, remove the lid.
Add 2 tbsp of milk and stir.
Next, add the cheese and stir vigorously until the cheeses melt and mix with the little bit of remaining liquid and milk to make a nice sauce that coats all the noodles. Pay attention to the bottom and sides of the pan, as the cheese may try to gravitate to those areas.
Serve immediately with garlic bread and/or a side salad.
Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/instant-pot-chicken-tetrazzini/