Samantha Nicole Instant Pot® Chicken Alfredo takes the rich and creamy Italian comfort food and makes it even easier! With savory bites of chicken and tender pasta, everything in the Instant Pot Chicken Alfredo tastes amazing when coated in that delicious luscious sauce. The pressure cooker basically takes care of all the cooking for you, so you can relax as this hearty meal makes itself. Don’t let dinner time pressure you into making something you won’t love! Make this perfect pasta instead.
Ingredients
- 1 pound chicken thighs, boneless and skinless, cut into 1-inch chunks
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 8 ounces fettuccine noodles, broken in half
- 3 ounces parmesan, freshly grated
- 2 tablespoons fresh parsley leaves, optional, chopped
Directions
Step 1 -Season the chicken with 3/4 teaspoon of the salt and 1/2 teaspoon off the pepper.
Step 2 -Set your pressure cooker to the high saute setting.
Step 3 -Melt the butter in the pressure cooker.
Step 4 -Add the chicken, and cook, stirring often, until golden-brown, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Step 5 -Set the chicken aside.
Step 6 -Stir in the wine, scraping up any browned bits from the bottom of the pot.
Step 7 -Stir in the chicken stock, the heavy cream, and the pasta.
Step 8 -Return the chicken to the pot.
Step 9 -Select the manual setting and adjust the pressure to high.
Step 10 -Set the time for 6 minutes.
Step 11 -When it has finished cooking, carefully quick-release the pressure according to the manufacturer’s directions.
Step 12 -Stir the pasta and then let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
Step 13 -Stir in the parmesan until melted, about 1 minute.
Step 14 -Season with the salt and the pepper, as needed.
Step 15 -Serve immediately, garnished with the parsley.
