Instant Pot Chicken Alfredo Recipe

5 from 14 votes

Instant Pot Chicken Alfredo Recipe

Instant Pot Chicken Alfredo Recipe gets dinner on the table fast. From start to finish, this meal takes minutes for a delicious pasta dish you will love.

Prep Time5

Cook Time50

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $19.91 Recipe, $3.32 per Serving

Ingredients

2 Chicken Breasts (boneless skinless)
1 Tablespoon butter
2 teaspoons minced garlic
½ teaspoon Salt
¼ teaspoon pepper
2 ½ cups chicken broth
2 cups Heavy whipping cream
½ parmesan cheese (grated)
8 oz fettuccine noodles

Instructions

Place the chicken breasts, butter, minced garlic, salt, pepper, and chicken broth in the Instant Pot.
Secure the lid, set the valve to the Sealing position, and cook on High Pressure for 25 minutes.
When the cook time is complete, carefully perform a quick release. Remove the chicken and shred it into bite-sized pieces.
Return the shredded chicken to the Instant Pot. Stir in the heavy whipping cream and uncooked fettuccine noodles, making sure the noodles are submerged in the liquid.
Secure the lid again, set the valve to Sealing, and cook on High Pressure for 8 minutes.
Carefully perform another quick release. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Let the pasta rest for 3–5 minutes to allow the sauce to thicken slightly, then serve warm.

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

You can dice the chicken (when it’s raw) before adding it to the instant pot if you prefer. If you use pre-diced chicken then you would only need to cook the chicken in the instant pot for 20 minutes with a quick release of the pressure after this cook time.

Nutrition