Description
Indulge in a restaurant-quality, creamy Chicken Alfredo made entirely in your Instant Pot. This efficient, one-pot method perfectly tenderizes chicken breasts while cooking fettuccine to a perfect al dente finish in a rich, velvety parmesan sauce. Designed for busy weeknights, this recipe eliminates the need for separate pasta boiling and messy cleanup, delivering a comforting, delicious meal in under thirty minutes.
Ingredients
1 lb Chicken Breast, cut into 1-inch cubes
8 oz Fettuccine, broken in half
2.5 cups Chicken Broth (low sodium)
1 cup Heavy Cream
1.5 cups Parmesan Cheese, freshly grated
3 tbsp Butter, unsalted
1 tbsp Garlic, freshly minced
Instructions
Select the Saute function on your pressure cooker to heat the butter.
Add the cubed chicken to the pot and brown lightly on all sides for three minutes.
Stir in the minced garlic and cook for one additional minute until fragrant.
Press Cancel to turn off the heating element.
Deglaze the pot by pouring in the chicken broth and scraping the bottom with a wooden spoon to remove brown bits.
Layer the broken fettuccine pasta in a crisscross pattern over the chicken to prevent sticking.
Ensure the pasta is submerged under the liquid line.
Seal the lid and set the valve to Sealing position.
Cook on High Pressure for five minutes.
Perform a quick release of the pressure.
Stir in the heavy cream and parmesan cheese until the sauce reaches a smooth, thickened consistency.
Notes
Ensure the pasta is layered in a crisscross pattern to prevent it from clumping together during the high-pressure cook. Using freshly grated parmesan cheese is highly recommended for the best melting consistency. If the sauce is too thin, stir for an extra minute with the saute function on.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 2g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg