Chicken Alfredo Instant Pot (Printer-Friendly Version)
Make classic chicken Alfredo with fettuccine, creamy sauce, and Parmesan in an Instant Pot in under 30 minutes.
# Ingredients Needed:
→ Main Components
01 -
1.1 pounds boneless skinless chicken breasts, cut into 1-inch pieces
02 -
8.8 ounces dry fettuccine pasta, broken in half
03 -
2 cups chicken stock
04 -
1 cup heavy cream
05 -
1/2 cup freshly grated Parmesan cheese
06 -
2 cloves garlic, minced
07 -
1 tablespoon olive oil
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Wash chicken and pat dry. Cut chicken breasts into 1-inch pieces. Mince garlic cloves. Finely grate Parmesan cheese.
02 -
Set Instant Pot to 'Sauté' mode. Add olive oil and heat until shimmering. Add minced garlic and sauté for 1 minute until fragrant. Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until lightly browned.
03 -
Pour chicken stock into the pot. Stir well and add the broken fettuccine. Ensure pasta is submerged in the liquid, using a spoon to push down as needed.
04 -
Secure the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' for 8 minutes on high pressure.
05 -
Carefully perform a quick pressure release. Open the lid when the float valve drops.
06 -
Add heavy cream and grated Parmesan cheese to the cooked pasta and chicken. Stir well until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
07 -
Serve hot, garnished with additional Parmesan if desired.
# Helpful Hints:
01 -
For a balanced meal, incorporate vegetables like broccoli, spinach, or bell peppers before pressure cooking or after for a vibrant finish.
02 -
To prevent pasta from sticking, stir it gently into the liquid before sealing the lid.