First, put Instant Pot on saute mode (high) and add 3 tablespoons of butter.
Next, add your diced raw chicken breast, seasoning of choice, and seasoning blend (optional). Saute until chicken is cooked about halfway through.
Then add Knorr chicken stock, spaghetti sauce, and water. Stir all together well. Break your spaghetti noodles in three sections and crisscross them on top of the meat. Pat noodles down with a spatula so that they are mostly submerged in liquid. Do not stir. **Please note – If you place noodles on top of meat just as they come out of the package and not in a messy crisscross fashion they will get stuck together and will not cook
correctly.
Next, close the lid and turn the steam release valve to “sealing” position.
Then press “Pressure Cook” button. Next, press “Pressure Level” button until
you have selected “High Pressure”. **Please note- If your Instant Pot is still on saute mode you will need to press “Cancel” then “Pressure Cook”.
Turn the timer on for 10 minutes. Once pressure builds up, the timer will start counting
down. (Meanwhile, you can place some garlic bread in the oven to start warming up.)
After the timer has completed turn the steam release valve to “Venting” for a quick release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Finally, after steam has all released stir and serve. **Please Note – The longer you let it stand the thicker your sauce will get.