Description
Whip up creamy Instant Pot Chicken Alfredo fast! This easy recipe brings comforting flavors to your table with minimal fuss for a delicious weeknight meal.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups chicken broth
- 12 oz fettuccine, broken in half
- Creamy Sauce Essentials:
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- Flavor Enhancers:
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
- Finishing Touches:
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté the Chicken:: First, press “Sauté” on your Instant Pot. Add a tablespoon of butter, let it melt. Then toss in your chicken pieces with a sprinkle of salt and pepper. Brown them for a few minutes until they’re lightly golden. You’re not cooking them through, just getting some nice color. This step adds so much depth to the Instant Pot Chicken Alfredo, honestly, it’s worth it.
- Deglaze & Add Pasta:: Hit “Cancel.” Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. This is crucial to avoid that dreaded “Burn” notice. Layer your broken fettuccine over the chicken and broth. Don’t stir it in, just make sure it’s mostly submerged. This is a key step for even cooking in Instant Pot Chicken Alfredo, and I always forget to salt the water here, but it’s okay!
- Pressure Cook Time:: Place the lid on your Instant Pot, making sure the sealing valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the time for 4 minutes. Yes, just four! It feels ridiculously fast, I know, but trust the process for this Instant Pot Chicken Alfredo. The pot will take about 10-15 minutes to come to pressure, and I always get excited when that steam starts to hiss.
- Quick Release & Creamy Goodness:: Once the cooking time is up, carefully do a Quick Release by turning the sealing valve to “Venting.” Stand clear, that steam is hot! Once the pin drops, open the lid. The pasta might look a little watery, but don’t panic. This is exactly what we want for our Instant Pot Chicken Alfredo. It’ll thicken up, I promise! I didn’t expect that the first time, and I almost freaked out.
- Stir in the Magic:: Add the heavy cream, softened cream cheese, minced garlic, and Italian seasoning to the pot. Stir gently until the cream cheese melts and everything is beautifully combined. It’ll start to thicken up right before your eyes, turning into that rich, dreamy sauce we all crave. You’ll see the color change, smell the garlic—it’s wonderful! This is where the kitchen chaos turns into pure deliciousness.
- Parmesan Finish & Serve:: Finally, stir in the freshly grated Parmesan cheese until it’s fully incorporated and the sauce is smooth and luxurious. Taste and adjust seasonings if needed. Sometimes I add a little more pepper. Garnish with fresh parsley if you’re feeling fancy. Dish out this glorious Instant Pot Chicken Alfredo and watch it disappear! It always smells so amazing at this point, like pure comfort.