Image Source from dixontaylor1414

Instant Pot Chicken Alfredo: A Quick and Creamy Delight

When it comes to weeknight dinners, few dishes are as comforting and satisfying as Chicken Alfredo. Traditionally a creamy pasta dish that can take a bit of time to prepare, the Instant Pot has revolutionised the way we cook, making it simpler and quicker than ever to whip up this classic. With the added benefits of pressure cooking, you can enjoy a delicious meal in under thirty minutes. Here’s how to make Instant Pot Chicken Alfredo that will leave the entire family asking for seconds.

Ingredients

To serve four to six people, you will need:

• 2 tablespoons olive oil
• 1 pound (450g) boneless, skinless chicken breasts
• Salt and pepper, to taste
• 4 cups chicken broth (or stock)
• 12 ounces (340g) fettuccine pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken:
Begin by seasoning the chicken breasts with salt and pepper. Turn on your Instant Pot and set it to the ‘Sauté’ mode. Add olive oil, and once it’s hot, add the chicken breasts. Sauté for approximately 3-5 minutes on each side until they are golden brown. It’s not necessary to cook them through at this stage, as they will finish cooking under pressure. Once browned, remove the chicken from the pot and set aside.

2. Add the Pasta:
To the same pot, pour in the chicken broth, scraping the bottom to deglaze and remove the browned bits. This adds depth to the flavour. Next, break the fettuccine in half and add it to the pot. Ensure it’s submerged in the liquid, and then place the sautéed chicken on top.

3. Pressure Cook:
Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ for 8 minutes at high pressure. Once the cooking time is up, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.

4. Create the Sauce:
Carefully open the lid and remove the chicken. Set it aside on a cutting board to rest for a few minutes. Stir in the heavy cream, Parmesan cheese, minced garlic, and Italian seasoning to the pasta in the pot. Stir until the cheese is melted and the sauce is well combined. If the sauce is too thick, add a splash more chicken broth until you reach your desired consistency.

5. Shred the Chicken:
While the sauce is thickening, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir everything together. Taste and adjust the seasoning, adding more salt, pepper, or cheese as desired.

6. Serve and Garnish:
Serve your creamy Chicken Alfredo hot, garnished with chopped parsley for a touch of freshness. Pair it with a simple side salad or garlic bread for a complete meal.

Tips and Variations

• Vegetable Add-ins: For a twist, add vegetables like spinach, broccoli, or peas during the last few minutes of the cooking cycle. Just make sure to add them in before you seal the pot.
• Pasta Selection: While fettuccine is the traditional choice, you can use any pasta shape you prefer, though cooking times may vary slightly.
• Storing Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The sauce may thicken when stored, so you can add a splash of milk or chicken broth when reheating.

Conclusion

Instant Pot Chicken Alfredo is not only a quick-fix dinner but also a creamy and delectable dish that appeals to all ages. With just a few simple ingredients and minimal prep time, you can enjoy a comforting meal that is sure to become a family favourite. Whether you’re in a rush on a busy weekday or simply looking for a satisfying dish to enjoy, this recipe delivers a restaurant-quality experience right in your own kitchen. So why not give it a try and embrace the convenience of your Instant Pot? Happy cooking!

No items listed in the response.