Instant Pot Chicken Alfredo
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Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 3 cloves garlic, minced
- 2 1/2 cups chicken stock
- 1 cup heavy cream
- 8 ounces fettuccine noodles
- 4 ounces cream cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- 1
Gather your ingredients.
- 2
Season the chicken with salt and pepper. Heat the olive oil in the insert of your instant pot on the sauté setting, add the chicken, and cook until golden brown on one side. Then turn the pieces to finish cooking on the other side. It's OK if the chicken isn't completely cooked through; it will finish cooking after the pasta is added.
- 3
Add in the butter and the minced garlic to the chicken and stir to combine, cooking for another minute or two.
- 4
Pour the chicken stock and heavy cream into the Instant Pot and stir to combine all of the ingredients. Scrape the bottom of the pot as you add the liquid to release some of the browned bits.
- 5
Break the fettuccine noodles in half. This is essential as they will not fit in the pot properly whole. Add in the pasta and submerge in the liquid. Try and move the chicken towards the top since it does not need to be submerged.
- 6
Top the instant pot with the lid and cook on manual high pressure for 6 minutes. Manually release the pressure when the timer goes off. The pasta will look liquidy, this is normal.
- 7
Whisk in the cream cheese and parmesan cheese and cook on the saute setting until most of the remaining liquid is absorbed into the pasta and the cream cheese has melted and incorporated into the sauce.
- 8
Garnish the pasta with the parsley and more grated parmesan cheese and serve immediately.
