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Export 9 ingredients for grocery delivery
Step 1
Add 4 tablespoons (1/2 stick) of the butter to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. Once melted, add the chicken and garlic and sauté for 2-3 minutes until the chicken is pinkish-white in color (it should not be fully cooked).
Step 2
Add the broth, break the Spaghetti over it and add layer it in a crisscross fashion but do not stir. Top with the remaining 4 tablespoons (1/2 stick) of butter, cut into a few pieces for even distribiuion over the pasta.
Step 3
Secure the lid and hit Cancel followed by Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
Step 4
Add in the cheeses and stir until well combined. Add the sour cream and stir until melded. Let rest for 5 minutes as the sauce will thicken up from the heat.
Step 5
Lastly, add in the chives and give it a final stir. Top with additional chives and additional grated Parmesan, if desired.
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