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4.9 from 267 votes

Instant Pot Chicken Alfredo

A one pot, no fuss, no babysitting dinner! Even the uncooked pasta cooks right in the IP, soaking up all that creamy goodness!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 pound boneless skinless chicken thighs cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 3 cloves garlic minced
  • ¼ cup dry white wine
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 8 ounces fettuccini noodles broken in half
  • 3 ounces freshly grated parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. 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.
  5. Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
  6. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
  7. Serve immediately, garnished with parsley, if desired.