Instant Pot Chicken Alfredo
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 8 ounces fettuccini noodles, broken in half
- 3 ounces freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- 2
Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
- 3
Stir in wine, scraping any browned bits from the bottom of the pot.
- 4
Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, natural-release for 5 minutes first, then quick-release pressure according to manufacturer's directions.
- 5
Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
- 6
Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
- 7
Serve immediately, garnished with parsley, if desired.
