5.0 from 6 votes
Instant Pot Chicken Alfredo
Instant Pot Chicken Alfredo is a dream come true for those who love creamy, comforting pasta dishes. This recipe brings together tender chicken and fettuccine in a rich, Parmesan-laden Alfredo sauce, all easily cooked in an Instant Pot for a fuss-free meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 810 kcal
Course:
Main Course , Dinner
Cuisine:
Italian , American
Ingredients
- 2 pounds chicken breasts skinless and boneless
- 2 tablespoons olive oil
- salt and pepper to taste
- 3 cloves garlic minced
- 1 pound Fettuccine pasta uncooked
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cup Parmesan Cheese grated
- 1 cup milk
- fresh parsley chopped, for garnish
Instructions
- Set your Instant Pot to the sauté setting and heat the olive oil. Season the chicken breasts with salt and pepper. Once hot, add the chicken breasts and sear them until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Add the minced garlic to the Instant Pot and sauté briefly until fragrant. Pour in a splash of chicken broth and deglaze the pot, scraping up the browned bits.
- Break the fettuccine in half and place it in the Instant Pot. Pour in the remaining chicken broth, ensuring that the pasta is submerged.
- Lay the seared chicken breasts on top of the pasta.
- Secure the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. After cooking, allow for a natural release for 5 minutes, followed by a quick release of any remaining pressure.
- Remove the chicken breasts and set the Instant Pot back to sauté mode. Add the heavy cream, grated Parmesan cheese, and milk to the pasta, stirring until the sauce thickens and becomes creamy.
- While the sauce is cooking, slice the cooked chicken breasts into strips.
- Serve the creamy fettuccine Alfredo topped with the sliced chicken and garnished with fresh parsley.
Cup of Yum
Notes
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
- If the sauce seems too thick, add a splash of milk or broth to adjust the consistency.
- For a vegetarian version, skip the chicken and add your favorite veggies.
- Remember to release the pressure naturally for 5 minutes before doing a quick release in the Instant Pot.
- Leftovers can be stored in the fridge for up to 3 days; gently reheat before serving.
Nutrition Information
Serving
1serving
Calories
810kcal
(41%)
Carbohydrates
60g
(20%)
Protein
60g
(120%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
231mg
(77%)
Sodium
790mg
(33%)
Potassium
975mg
(28%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
976IU
(20%)
Vitamin C
3mg
(3%)
Calcium
510mg
(51%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 810
% Daily Value*
| Serving | 1serving | |
| Calories | 810kcal | 41% |
| Carbohydrates | 60g | 20% |
| Protein | 60g | 120% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 231mg | 77% |
| Sodium | 790mg | 33% |
| Potassium | 975mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 976IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 510mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.