Description
Indulge in a creamy and satisfying Instant Pot Chicken Alfredo for a quick and delicious weeknight dinner. Tender chicken, fettuccine, and a rich Parmesan cream sauce come together effortlessly in your pressure cooker.
Ingredients
Scale
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 12 ounces fettuccine, broken in half
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté the Chicken: Set the Instant Pot to sauté mode, heat the olive oil, and sauté the chicken, garlic, salt, and pepper until lightly browned.
- Add Pasta and Broth: Layer the broken fettuccine in a crisscross pattern, pour in the chicken broth without stirring.
- Cook: Pressure cook on high for 7 minutes, then quick release the pressure.
- Finish the Dish: Stir in cream, Parmesan, and butter until smooth. Let thicken slightly and garnish with parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add peas or broccoli for extra veggies.
- This recipe is versatile with different pasta shapes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 590mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
