Chicken Alfredo Instant Pot 25 (Printer-Friendly)
Creamy chicken Alfredo with pasta, Parmesan, and garlic finished in 25 minutes using one pot for easy cleanup.
# What You’ll Need:
→ Main
01 -
1.1 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
8.8 ounces dry fettuccine pasta
03 -
2 cups chicken stock
04 -
1 cup heavy cream
05 -
1/2 cup freshly grated Parmesan cheese
06 -
2 cloves garlic, finely minced
07 -
1 tablespoon olive oil
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Cut the chicken breasts into bite-sized pieces. Finely mince the garlic and grate the Parmesan cheese.
02 -
Activate the Instant Pot 'Sauté' function and add olive oil. Once heated, add minced garlic and cook for 1 minute until fragrant. Add chicken pieces, season with salt and pepper, and sauté for 5–7 minutes until lightly browned.
03 -
Pour in the chicken stock and stir well. Add uncooked fettuccine, ensuring pasta is fully submerged in the liquid.
04 -
Secure the Instant Pot lid and set the valve to 'Sealing.' Select 'Manual' mode and cook on high pressure for 8 minutes.
05 -
Carefully perform a quick pressure release once cooking is completed. Open the lid when safe.
06 -
Add heavy cream and grated Parmesan to the pot. Stir thoroughly until the sauce is creamy and pasta is evenly coated.
07 -
Plate the chicken Alfredo immediately, garnishing with extra Parmesan and freshly ground pepper if desired.
# Helpful Hints:
01 -
For a richer flavor, use freshly grated Parmesan and allow it to melt fully for a smooth sauce.
02 -
Add blanched broccoli, spinach, or bell peppers prior to serving for added color and nutrition.
03 -
Break long pasta in half to ensure even cooking in the Instant Pot.