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Instant Pot Chicken Alfredo Recipe – Home. Made. Interest.

If you’re looking to impress your family or friends with a delicious and creamy dish that’s quick and easy to prepare, look no further than this Instant Pot Chicken Alfredo recipe. Combining succulent chicken, rich Alfredo sauce, and perfectly cooked pasta, this dish is a one-pot wonder that takes the hassle out of cooking while delivering fantastic flavour.

Why Instant Pot?

The Instant Pot has revolutionised the way we cook, making it possible to create complex dishes with minimal effort and maximal flavour. This electric pressure cooker allows you to sauté, steam, and slow-cook all in one appliance, saving not just time but also on the washing up!

Ingredients

For this delightful Chicken Alfredo, you will need the following ingredients:

• 500g (1 lb) of boneless, skinless chicken breasts
• 350g (12 oz) of fettuccine pasta (or your pasta of choice)
• 2 cups (500ml) of chicken broth
• 1 cup (240ml) of heavy cream
• 1 cup (100g) of grated Parmesan cheese
• 1 tablespoon of minced garlic
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions

Follow these easy steps to create your Instant Pot Chicken Alfredo:

1. Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper.

2. Sauté the Chicken: Turn the Instant Pot to the ‘Sauté’ mode, add the olive oil, and allow it to heat up. Once hot, add the chicken and sauté for about 3-4 minutes on each side until it’s golden brown. You don’t need to cook it all the way through, as it will finish cooking under pressure.

3. Add Aromatics: Add the minced garlic to the pot and sauté for an additional minute. The aroma will fill your kitchen, making it hard to resist!

4. Add the Remaining Ingredients: Pour in the chicken broth and add the fettuccine. Gently press the pasta down to ensure it’s submerged in the liquid.

5. Cook Under Pressure: Close the lid of the Instant Pot, ensuring the valve is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes.

6. Release Pressure: Once the timer goes off, allow for a natural pressure release for 5 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.

7. Creamy Sauce: Open the lid and stir in the heavy cream and grated Parmesan cheese. Mix until well combined and creamy. You may wish to adjust the seasoning with more salt and pepper.

8. Serve: Plate up the Chicken Alfredo hot, garnished with fresh parsley or basil if desired. Pair it with a crisp salad or some garlic bread for a complete meal.

Tips for Success

• Pasta Cooking Time: The pasta cooks directly in the broth, absorbing all the flavour. Cooking time may vary slightly depending on the pasta type, so it’s essential to follow guidelines on the packaging for the best results.

• Adding Vegetables: For a healthier version, consider adding vegetables such as spinach, peas, or broccoli directly into the pot before sealing. They will cook alongside the chicken and pasta, adding flavour and nutrition.

• Storing Leftovers: If you have leftovers, store them in an airtight container in the fridge. They can be reheated gently on the stovetop or in the microwave, although the pasta may absorb some sauce, requiring a splash of cream or broth during reheating.

Conclusion

This Instant Pot Chicken Alfredo is a perfect meal for any night of the week. With its rich, creamy sauce and tender chicken, it’s sure to become a family favourite. Quick to prepare and easy to clean up, you’ll love how this recipe brings warmth and satisfaction to your dinner table. So dust off your Instant Pot and give this delightful dish a try—you won’t regret it! Enjoy!

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