Instant Pot Chicken Alfredo
A creamy, comforting dish that combines tender chicken and fettuccine pasta in a rich Alfredo sauce—all cooked in one pot for easy cleanup. Perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
- Diet: Gluten-free option
Ingredients
- 1 pound chicken breast, boneless and skinless
- 2 cups chicken broth
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Sauté the garlic: Turn on the Instant Pot and select ‘Sauté’ mode. Add the butter and minced garlic. Sauté until fragrant, about 1-2 minutes.
- Sear the chicken: Season the chicken breast with salt and pepper. Add the chicken to the pot and sear for 2-3 minutes on each side until lightly browned.
- Add pasta and liquids: Layer the fettuccine pasta on top of the chicken. Pour the chicken broth and heavy cream over the pasta. Do not stir.
- Pressure cook: Close the lid of the Instant Pot. Ensure the vent is sealed, then set it to ‘Manual’ high pressure for 10 minutes.
- Release pressure: Once cooking is complete, perform a quick release of the pressure by turning the vent.
- Mix in Parmesan: Open the lid and stir in the grated Parmesan cheese until the sauce becomes creamy and well combined.
- Serve: Serve hot, garnished with chopped parsley to add a fresh touch.
Notes
For a lower-calorie option, substitute heavy cream with half-and-half. Feel free to use other pasta types, but cooking times may vary.
Find it online: https://www.chickenharvest.com/instant-pot-chicken-alfredo/