Instant Pot Chicken Alfredo

Easy Instant Pot Chicken Alfredo

I want to share a little secret with you: my Instant Pot Chicken Alfredo. Imagine diving into a dish that’s not only quick and easy but also bursting with delicious flavors that are sure to win over your family. You’ve got tender, perfectly cooked chicken paired with creamy, garlicky Alfredo sauce and pasta, all created in one magical pot. This recipe isn’t just a time saver – it’s a guaranteed hit for your home cooking adventures!

Chicken Breasts: You’ll need boneless skinless chicken breasts, you can also use thighs, if you prefer. Olive Oil: You can replace with any neutral oil like canola or vegetable oil. Salt and Pepper: Adjust to taste. Garlic: Fresh is best. Fettuccine Pasta: It’s traditional for Alfredo, but any pasta will do. Spaghetti or linguine are great substitutes. Chicken Broth: I prefer to use low sodium broth. You could use vegetable broth as an alternative. Heavy Cream: This makes our Alfredo sauce rich and creamy. A lighter alternative could be half-and-half or a mix of milk and butter. Parmesan Cheese: It adds that cheesy, savory depth to the sauce. You could try other hard cheeses like Grana Padano or Asiago. Milk: It helps to thin out the sauce. If you don’t have milk, you can use a bit more heavy cream or a dairy-free alternative. Fresh Parsley: This is for garnish and adds a fresh touch.

Get ready to be amazed at how effortlessly delicious this Instant Pot Chicken Alfredo comes together! Here’s a step-by-step guide to make your cooking a breeze. First things first, let’s get the chicken ready. Set your Instant Pot to sauté mode and warm up the olive oil. Season your chicken breasts with a bit of salt and pepper for taste. Once the oil’s hot, pop in the chicken and sear it until it’s golden brown on each side. This should take about 3-4 minutes per side. Once done, take the chicken out and set it aside. Next up, garlic time! Toss the minced garlic into the Instant Pot and give it a quick sauté until it’s fragrant – just a minute or so. Add a splash of chicken broth to deglaze the pot, making sure to scrape up all those tasty browned bits from the bottom. Now, break the fettuccine in half and lay it in the Instant Pot. Pour in the remaining chicken broth, ensuring all the pasta is nicely submerged. Place the seared chicken breasts on top of the pasta. Secure the lid on your Instant Pot and set it to cook on high pressure for 8 minutes. After the cooking time, allow the pot to do a natural release for 5 minutes, then follow with a quick release for any remaining pressure. Remove the chicken from the Instant Pot and cut into strips. Switch the Instant Pot back to sauté mode. Add in the heavy cream, grated Parmesan cheese, and milk, stirring everything together. You’ll see the sauce thicken and become beautifully creamy. Now, you can either stir the chicken back into the fettuccine or serve it on top, up to you.

Storage

To store Instant Pot Chicken Alfredo, let it cool to room temperature and then refrigerate it in an airtight container; it will keep well for up to 3 days. Although you can freeze it, keep in mind that cream-based sauces may separate or become grainy when thawed, so it’s best enjoyed fresh or refrigerated. If you do choose to freeze, use it within a month for the best quality.