Description
Creamy Instant Pot Chicken Alfredo is a speedy, comforting dinner. Learn my easy recipe for tender chicken and rich Alfredo sauce, perfect for busy weeknights.
Ingredients
Scale
- Main Ingredients:
- 1–1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz fettuccine pasta, broken in half
- 2 cups heavy cream
- 2 cups low-sodium chicken broth
- 3–4 tbsp unsalted butter
- 1 cup freshly grated Parmesan cheese
- Flavor Boosters:
- 4–5 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Finishing Touches:
- Fresh parsley, chopped, for garnish
- Optional Extras:
- Pinch of nutmeg
- Red pepper flakes, for a little kick
Instructions
- Sauté the Chicken & Garlic:: First things first, hit that “Sauté” button on your Instant Pot. Let it get nice and hot, then melt in the butter. Once it’s shimmering, toss in your cubed chicken. Brown it for a few minutes, just until it gets a little color on the outside. This isn’t about cooking it through, but building flavor. Then, stir in your minced garlic for about 30 seconds until it’s fragrant—don’t let it burn, hon! I’ve burned garlic before, and that bitter smell just ruins everything. You’ll know it’s ready when that amazing garlicky aroma fills your kitchen.
- Deglaze and Add Broth:: Now, pour in your chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is super important to avoid a “Burn” notice on your Instant Pot, which, honestly, has happened to me more times than I care to admit! Those little bits are packed with flavor, so get them all up. Add your Italian seasoning, salt, and pepper here too. This liquid base is what cooks your pasta and helps create the luscious sauce.
- Layer the Pasta:: Carefully break your fettuccine in half and scatter it over the chicken and broth. Try your best to submerse it, but don’t stir it in! This is a little trick I learned—stirring can make the pasta clump. Just gently press it down into the liquid. You want the pasta to cook evenly in the broth, absorbing all those good flavors. I usually feel a little nervous at this step, hoping it all comes together perfectly, but it always does!
- Pressure Cook to Perfection:: Secure the lid on your Instant Pot and make sure the vent is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 4 minutes. Yes, just 4 minutes! The Instant Pot works its magic so quickly. Once it beeps, do a Quick Release (QR) by carefully turning the vent to “Venting.” Be super careful of the steam; I always use a kitchen towel to protect my hand. That rush of steam always makes me smile, knowing dinner is almost ready.
- Stir in the Cream & Cheese:: Once the pressure is fully released and the float valve drops, open the lid. The pasta might look a little saucy, and that’s exactly what we want! Now, stir in your heavy cream and that glorious freshly grated Parmesan cheese. Stir, stir, stir until everything is wonderfully combined and the sauce starts to thicken and become glossy. This is the part where the Instant Pot Chicken Alfredo truly comes alive, transforming into that rich, creamy dish we all crave.
- Serve and Garnish:: Taste your Alfredo and adjust any seasonings if needed. Sometimes I add another pinch of salt or pepper. Ladle it into bowls, and for a final flourish, sprinkle generously with fresh chopped parsley. It really brightens up the dish and makes it look restaurant-worthy, even if it was made in a chaotic home kitchen. The smell of the creamy sauce with a hint of garlic is just heavenly. Enjoy your quick and satisfying meal!