Go Back
To make this dish, gather these key items: - 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized cubes - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 cup low-sodium chicken broth - 8 oz (225g) fettuccine pasta - 1 cup rich heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning blend - Salt and freshly cracked black pepper to taste These ingredients create a creamy and rich sauce that makes the chicken Alfredo shine. You can elevate your dish with these garnishes: - Fresh parsley, finely chopped Adding chopped parsley gives a fresh touch and bright color to the meal. For this recipe, you will need the following tools: - Instant Pot - Wooden spoon - Measuring cups and spoons - Knife and cutting board These tools help ensure a smooth cooking process and make preparation easy. For the full recipe, check the complete instructions above! - Gather all your ingredients. - Cut the chicken into bite-sized cubes. - Mince the garlic finely. - Measure out the chicken broth and cream. - Grate the Parmesan cheese. 1. Sauté the Chicken: Turn on the sauté function of your Instant Pot. Heat the olive oil until it shimmers. Add the cubed chicken. Season it with salt, pepper, and Italian seasoning. Cook for about 4-5 minutes until it's lightly browned but not fully cooked. Remove the chicken and set it aside. 2. Cook Garlic: In the same pot, add the minced garlic. Sauté for about 30 seconds, stirring often. This step adds a nice flavor. Be careful not to burn the garlic. 3. Deglaze the Pot: Pour in the chicken broth. Use a wooden spoon to scrape any brown bits from the bottom. This is very important to avoid the burn notice. 4. Add Pasta and Chicken: Place the fettuccine on top of the broth. Make sure it is spread out evenly. Gently return the chicken to the pot. Do not stir; just ensure the pasta is under the liquid. 5. Pressure Cook: Close the lid tightly. Set the Instant Pot to high pressure for 8 minutes. 6. Release Pressure: After cooking, turn the valve to venting for a quick release. Open the lid carefully, keeping your face away from the steam. 7. Incorporate Cream and Cheese: Stir in the heavy cream and Parmesan cheese. Mix well until the sauce is creamy and smooth. 8. Adjust Seasoning: Taste and add more salt or pepper if needed. For a richer sauce, add more cream or cheese. 9. Serve: Serve the creamy chicken Alfredo in bowls. Top with chopped parsley for color and freshness. For the full recipe, check out the earlier section. Enjoy your delightful meal! To make the best Instant Pot Chicken Alfredo, avoid overcooking the chicken. This can make it tough. Sauté it until lightly browned, then set it aside. Also, watch the garlic. It can burn quickly. Stir it for only about 30 seconds. When adding the pasta, make sure it’s submerged in the broth. This stops it from sticking to the bottom. Use the sauté function wisely. Heat the olive oil until it shimmers before adding the chicken. This helps create a nice sear. Always deglaze the pot after cooking the garlic. Scraping up those bits adds flavor. For pressure cooking, ensure the lid is secure. This keeps the steam in and cooks your meal perfectly. Serve your Instant Pot Chicken Alfredo hot. Top it with fresh parsley for color. You can also add extra Parmesan for a cheesy kick. Pair it with a side salad or garlic bread. This makes for a well-rounded meal. For a fun twist, try adding steamed broccoli or peas to the dish. They add color and nutrients. You can find the full recipe above. {{image_4}} You can switch up the chicken in your Alfredo. Try shrimp for a seafood twist. Another tasty option is diced turkey. For a vegetarian dish, use firm tofu. Cook it the same way as chicken. Each protein gives a unique flavor. If you need gluten-free pasta, choose brown rice or corn-based fettuccine. These options cook well in the Instant Pot. You will still get a creamy sauce that tastes amazing. Just check the cooking time on the package. Adjust it if needed. Adding veggies makes this dish even better. Try spinach, broccoli, or peas. They add color and nutrition. For best results, add them right before pressure cooking. This way, they stay bright and crisp. Just mix them in after you release the pressure. You can use the Full Recipe as a guide for cooking times. Once your Instant Pot Chicken Alfredo cools, store it in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure to let it cool to room temperature before sealing. If you want to enjoy it later, avoid adding extra cream and cheese until you reheat. You can freeze Chicken Alfredo for up to three months. Use a freezer-safe container or bag. If you freeze it, it’s best to omit the heavy cream and cheese beforehand. When you thaw it, you can add these ingredients back in for a creamy texture. To reheat, place the chicken Alfredo in a pot over low heat. Stir in a splash of chicken broth or cream to loosen the sauce. Heat until warm, stirring often. You can also use the microwave. Heat it in short bursts, stirring in between to ensure even heating. Enjoy your creamy dish as if it was fresh! For the full recipe, check the main article. You can replace cream with milk or a plant-based milk. Use a mix of broth and flour to thicken. Start with 1 cup of milk and 2 tablespoons of flour. Whisk them together before adding to the pot. This method keeps the sauce creamy without using heavy cream. Yes, you can use other pasta shapes like penne or rotini. Just make sure to adjust the cooking time. Thinner pasta cooks faster, while thicker pasta may need a minute or two more. Always check the package for guidance on cook times. To avoid the burn notice, deglaze the pot after sautéing. Scrape the bottom well to remove any bits stuck there. Also, ensure there is enough liquid in the pot. Use at least 1 cup of broth. This helps keep the Instant Pot from overheating and causing issues. In this blog post, we explored key ingredients and step-by-step instructions for your dish. You learned helpful tips to avoid mistakes and variations like gluten-free options. We also discussed storage tips to keep your meal fresh. Remember, cooking is about having fun. Don’t fear mistakes; they help you learn. Enjoy experimenting with flavors and make the recipe your own!

Instant Pot Chicken Alfredo

Indulge in a rich and creamy Instant Pot Chicken Alfredo that will impress everyone at your table! This quick recipe features tender chicken, fettuccine, and a luscious combination of heavy cream and Parmesan cheese, all made effortlessly in your Instant Pot. With just a few simple steps, you’ll have a restaurant-quality dish ready in only 30 minutes. Click through to discover the full recipe and start cooking this delicious meal today!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized cubes

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 cup low-sodium chicken broth

8 oz (225g) fettuccine pasta

1 cup rich heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning blend

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sauté the Chicken: Using the sauté function on your Instant Pot, heat the olive oil until shimmering. Add the cubed chicken, seasoning it generously with salt, pepper, and Italian seasoning. Cook for about 4-5 minutes, or until the chicken is lightly browned but not fully cooked through. Once done, remove the chicken from the pot and set aside.

    Cook Garlic: In the residual oil, add the minced garlic and sauté for approximately 30 seconds, stirring frequently, until it becomes fragrant. Be cautious not to let it burn as this can impart a bitter taste.

      Deglaze the Pot: Pour the chicken broth into the pot, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom. This step is crucial to prevent the burn notice during cooking.

        Add Pasta and Chicken: Place the fettuccine on top of the broth, ensuring it's evenly distributed. Gently return the browned chicken to the pot without stirring; just make sure the pasta is submerged beneath the liquid.

          Pressure Cook: Close the Instant Pot lid securely and set to manual high pressure for a cooking time of 8 minutes.

            Release Pressure: After the cooking time has elapsed, perform a quick release of the pressure by turning the valve to venting. Carefully open the lid once the pressure has completely released, keeping your face away from the steam.

              Incorporate Cream and Cheese: Stir in the heavy cream and the freshly grated Parmesan cheese, mixing thoroughly until the sauce is creamy and well combined.

                Adjust Seasoning: Taste the dish and add additional salt and pepper, if needed. For a richer and creamier sauce, feel free to drizzle in more heavy cream or a handful of extra cheese.

                  Serve: Dish out generous portions of the creamy chicken Alfredo into bowls or plates. For a beautiful finish, sprinkle chopped fresh parsley on top, adding a delightful burst of color and freshness.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings