4.9 from 267 votes
Instant Pot Chicken Alfredo
The Instant Pot Chicken Alfredo features tender, seasoned chunks of chicken cooked alongside broken fettuccine in a creamy sauce made from chicken stock, heavy cream, and Parmesan cheese. Garlic and a splash of white wine add subtle notes to the rich sauce, which thickens as the pasta cooks under pressure. Fresh parsley adds color and freshness at serving.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 pound chicken thigh cut into 1-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon butter unsalted
- 3 cloves garlic minced
- ¼ cup white wine dry
- 2 cups chicken stock
- 1 cup heavy cream
- 8 ounces Fettuccine pasta broken in half, noodles
- 3 ounces Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, natural-release for 5 minutes first, then quick-release pressure according to manufacturer’s directions.
- Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
- Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
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