Instant Pot Mexican Chicken “Spaghetti” with Roasted Spaghetti Squash
Ingredients
- 2 spaghetti squash
- 1 cup water
- 2 lb ground chicken (or use turkey or grass-fed beef)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 Tbsp chili powder
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp pepper
- 1 (28-oz) can diced tomatoes, drained
- 2 avocados, diced
- 4 radishes, sliced
- ¼ cup chopped fresh cilantro
Instructions
- Cut squash in half lengthwise; discard seeds. Place rack in a 6-quart Instant Pot. Add squash, cut sides up. Pour water around squash. Close and lock pot lid. Turn steam release to Sealing position.
- Set cook time on Manual for 5 minutes. When timer sounds, turn pot off, and release steam using Natural Release method.
- Meanwhile, cook chicken, onion, bell pepper, and garlic in a large skillet over medium-high heat until chicken is crumbly and no longer pink.
- Stir in chili powder, coriander, salt, and pepper. Stir in tomatoes; cook until thoroughly heated.
- Scrape cooled squash using a fork, removing spaghetti-like strands. Serve chicken mixture over squash. Top with avocado, radishes, and cilantro.
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