Instant Pot Chicken Alfredo Recipe2022-06-05
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.0 g
Unsaturated Fat0.0 g
Instant pot chicken Alfredo recipe. Creamy chicken breasts with pasta cooked in an electric instant pot. Yummy Italian one-pot meal. You may also like Cheesy Tomato and Macaroni Casserole, another delicious Italian recipe cooked in a pressure cooker (instant pot).
Chicken Alfredo is a delicious and creamy pasta dish that can be made quickly and easily in your Instant Pot. This classic Italian-American recipe combines tender chicken, al dente pasta, and a rich and velvety sauce that is sure to satisfy your cravings.
With the help of your Instant Pot, you can have this comforting and flavorful meal on the table in no time.
Whether you’re cooking for your family or hosting a dinner party, the recipe is sure to impress. So, let’s get started!
Ingredients and Equipment Needed
To make this dish at home, you will need a few key ingredients and pieces of equipment. For the ingredients, you will need boneless, skinless chicken breasts, fettuccine pasta, heavy cream, grated Parmesan cheese, minced garlic, salt, pepper, and chicken broth.
As for equipment, you will need an Instant Pot or pressure cooker, a cutting board, a sharp knife, measuring cups and spoons, a wooden spoon or spatula, and a colander for draining the pasta.
It’s important to have all of these items on hand before starting the cooking process to ensure that everything runs smoothly.
Tips for Serving and Storing the Dish
To get the most out of your Instant Pot Chicken Alfredo, there are a few tips to keep in mind. First, consider serving it with some garlic bread or a side salad to balance out the richness of the dish. You can also add some extra vegetables, such as broccoli or spinach, to make it a more well-rounded meal.
When it comes to storing leftovers, be sure to refrigerate them promptly and consume them within 3-4 days. To reheat, simply add a splash of milk or cream to the pasta and chicken mixture before microwaving or reheating on the stovetop. This will help prevent the sauce from drying out and ensure that your leftovers taste just as delicious as the first time around.
Finally, don’t be afraid to experiment with different variations of this recipe. You can swap out the chicken for shrimp or use a different type of pasta, such as fettuccine or penne. With a little creativity, you can make this Instant Pot Chicken Alfredo recipe your own and enjoy it again and again.
Instant Pot Chicken Alfredo Recipe
- 2 boneless and skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, peeled and minced
- 1 ½ cups (370 ml) heavy cream
- 1/2 cup (125 ml) whole milk
- 2 cups (500 ml) low-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/2 pound (240 g) fettuchine noodles
- 1 cup grated Parmesan chese
- 1 tablespoon chopped fresh parsley
Season chicken breasts with salt, black pepper, and garlic powder. Set aside.
Heat the olive oil in an instant pot turned to saute function. Add seasoned chicken meat and cook, turning once, until golden brown, for about 4 minutes per side.
Remove the cooked chicken from the pot and transfer it to a serving plate. Set aside and keep warm.
Melt the butter in the pot. Add minced garlic and cook, stirring occasionally, until fragrant, for about 1 minute. Pour in heavy cream and milk. Bring to a simmer, letting thicken slightly.
pour in the chicken broth, then add dried basil. Stir well to combine.
Break noodles and half and place in the cooked along with cooked chicken breasts.
Close the instant pot and lock the lid. Set the machine to cook at high pressure.set the timer to cook for 8 minutes.
Using the Natural release method, bring pressure to normal. Carefully unlock and open the lid.
Using tongs, remove cooked chicken breasts and transfer them to a cutting board. Slice into cubes, then return to the pot. Stir in grated Parmesan cheese and fresh parsley. Serve hot.