Instant Pot Chicken Alfredo (Printable Version)
Tender chicken and fettuccine in a rich parmesan garlic sauce, made effortlessly in the Instant Pot for a comforting 30-minute meal.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-size pieces
→ Pasta
02 - 12 ounces fettuccine or linguine, broken in half
→ Dairy
03 - 1 cup heavy cream
04 - 3/4 cup freshly grated parmesan cheese
05 - 2 tablespoons unsalted butter
→ Liquids
06 - 3 cups low-sodium chicken broth
07 - 2 cloves garlic, minced
→ Seasonings
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon dried Italian seasoning
→ Garnish
11 - Fresh parsley, chopped
12 - Extra parmesan cheese
# How-To Steps:
01 - Set Instant Pot to 'Sauté' mode. Melt butter, add chicken pieces, and cook for 2-3 minutes until starting to turn golden. Add minced garlic and cook 30 seconds more.
02 - Cancel 'Sauté' mode. Pour in chicken broth, scraping up browned bits from bottom. Add salt, pepper, and Italian seasoning.
03 - Arrange pasta over chicken mixture. Press lightly so pasta is slightly submerged but do not stir.
04 - Seal Instant Pot. Cook on 'Manual' or 'Pressure Cook' (high pressure) for 6 minutes.
05 - Quick release pressure carefully. Open lid, add heavy cream and parmesan. Stir vigorously 1-2 minutes until sauce thickens and pasta is creamy. Adjust seasoning if needed.
06 - Serve immediately, garnished with chopped parsley and extra parmesan if desired.
# Helpful Tips:
01 -
- The sauce comes together in the pot with the pasta, creating that silky restaurant style coating that usually takes forever to achieve
- Everything cooks in one vessel, which means you are looking at maybe five minutes of actual cleanup instead of a sink full of pots
02 -
- The pasta will continue absorbing liquid as it sits, so the sauce should look slightly looser than you want when you first finish stirring
- Quick releasing prevents the pasta from turning to mush, which is what happens if you let it natural release
03 -
- If the pasta is still too firm after the initial cook, you can put it back on pressure cook for another minute or two
- Breaking the pasta in half before adding it prevents it from tangling together and makes it much easier to serve