Instant Pot Chicken Alfredo

$- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 2 cups low-sodium chicken broth - 8 ounces fettuccine pasta - 1 cup heavy cream (preferably not ultra-pasteurized) - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) When it comes to chicken, always choose fresh, high-quality meat. This helps with flavor. I recommend using low-sodium chicken broth. It keeps the dish from being too salty. Freshly grated Parmesan cheese makes a big difference. It melts better and tastes richer. Avoid ultra-pasteurized cream; it might not thicken as well. If you want a lighter dish, use chicken breast instead of thighs. For a gluten-free option, swap fettuccine for gluten-free pasta. You can also use almond milk or coconut cream in place of heavy cream. If you need a dairy-free option, use nutritional yeast for a cheesy flavor. Always check labels for hidden allergens. {{ingredient_image_2}} First, let’s sauté the chicken. Turn on your Instant Pot and select the sauté function. Pour in 2 tablespoons of extra virgin olive oil. Wait until the oil shimmers. Then, add 2 diced boneless, skinless chicken breasts. Season the chicken with salt and freshly ground black pepper. Cook for about 5 minutes. Stir the chicken often until it turns golden brown. Next, it's time to add the garlic. Take 3 cloves of finely minced garlic and sprinkle them over the chicken. Sauté the garlic for about a minute. Stir constantly until the garlic smells great but does not brown. Now, let’s cook the pasta. Carefully pour in 2 cups of low-sodium chicken broth. Use a wooden spoon to scrape the bits off the bottom of the pot. This adds extra flavor to your meal. Next, break 8 ounces of fettuccine pasta in half before adding it to the pot. Make sure the pasta is fully submerged in the broth. Close the Instant Pot lid tightly. Adjust the steam release valve to sealing. Select the manual or pressure cook option. Set the timer for high pressure for 4 minutes. When the cooking time ends, it’s time to release the pressure. Carefully turn the steam release valve to venting. Be cautious; the steam will be hot! After the steam fully releases, you can open the lid. Now, let’s make the sauce. Stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Add 1 teaspoon of Italian seasoning blend. Mix everything well until the cheese melts and the sauce becomes rich and creamy. If your sauce is too thick, add a bit more chicken broth or cream. Taste it and adjust the salt and pepper if needed. Now, it’s time to serve. Ladle the creamy chicken Alfredo into bowls. Garnish with chopped fresh parsley for a nice touch. Enjoy your meal! To get the best Alfredo sauce, start with heavy cream. I prefer cream that is not ultra-pasteurized. This cream blends better and gives a richer taste. If your sauce is too thick, add chicken broth bit by bit. Keep stirring until you reach your perfect texture. The sauce should be smooth and creamy, coating the pasta well. Using an Instant Pot can be fun! Always sauté your chicken first. This step adds flavor. When adding pasta, break it in half. This ensures it cooks evenly. Make sure the pasta is submerged in the broth. After cooking, do a quick release with care. Hot steam can burn you, so watch your hands. One mistake is not deglazing the pot. Scraping the bottom helps mix flavors. Another mistake is adding too much pasta. This can make your dish dry. Avoid using ultra-pasteurized cream for the sauce. It won't melt well. Lastly, don't skip the seasoning. A pinch of salt and pepper can make a big difference! Pro Tips Use Fresh Ingredients: Freshly grated Parmesan cheese will melt better and provide a richer flavor than pre-grated cheese. Always opt for fresh when possible! Monitor the Cooking Time: Keep an eye on the cooking time to prevent overcooking the pasta. Since the residual heat will continue to cook the pasta after pressure cooking, it’s best to undercook it slightly. Customize the Sauce: Feel free to add in your favorite vegetables like spinach or broccoli during the pressure cooking stage for added nutrition and flavor. Garnish for Presentation: A sprinkle of fresh parsley not only adds a pop of color but also provides a fresh flavor contrast to the creamy sauce. {{image_4}} You can add many fun things to your Chicken Alfredo. Try mixing in some fresh vegetables. Broccoli, peas, or spinach work well. These add color and nutrition. If you want more protein, consider shrimp or cooked sausage. Both give a nice twist. Just add them after you sauté the chicken. They need little time to cook. You can easily adapt this recipe for different diets. To make it gluten-free, use gluten-free pasta. Many brands offer tasty options. For a dairy-free version, swap heavy cream with coconut milk or almond milk. Make sure to use dairy-free cheese for the sauce. This keeps it creamy and delicious. You can change the taste with herbs and spices. Instead of Italian seasoning, use fresh basil or thyme. A pinch of red pepper flakes adds heat. You can also use lemon zest for brightness. These small changes can make your dish unique. Don't be afraid to experiment until you find your favorite flavors. Once you finish your meal, let the chicken Alfredo cool down. Then, transfer any leftovers to an airtight container. This helps keep the dish fresh. Make sure to store it in the fridge right away. It’s best to enjoy leftovers within three days for the best taste and safety. When you’re ready to eat the leftovers, reheat them gently. You can use a microwave or a pan on the stove. If using the microwave, heat in short bursts. Stir the dish every 30 seconds. This helps it heat evenly. If using a pan, add a splash of broth or cream. This keeps the sauce creamy and prevents it from drying out. In the fridge, your creamy chicken Alfredo lasts about three days. If you want to keep it longer, consider freezing it. Place the cooled dish in a freezer-safe container. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. Enjoy your delicious meal again! It takes about 4 minutes to cook diced chicken in an Instant Pot. This quick time is due to the pressure cooking method. The Instant Pot traps steam, cooking food faster than traditional methods. Always check that your chicken reaches an internal temperature of 165°F for safety. Yes, you can use other types of pasta. While fettuccine is great for Chicken Alfredo, penne or bowtie pasta works well too. Just make sure to break longer pasta into pieces so it fits in the pot. Adjust the cooking time if you use thicker pasta. You can serve Chicken Alfredo with many sides. Garlic bread is a classic choice. A fresh green salad adds a nice crunch. Steamed vegetables like broccoli or green beans pair well too. You can also top it with extra cheese or herbs for added flavor. In this post, we explored how to make Instant Pot Chicken Alfredo. We covered essential ingredients and their quality, along with easy substitutions. The step-by-step cooking process guides you from sautéing to pressure cooking. We shared tips for perfect sauce and common pitfalls to avoid. Lastly, we discussed variations to suit different diets and proper storage for leftovers. By mastering this recipe, you can enjoy delicious Alfredo anytime. The Instant Pot makes it quick and fun. Dive in and enjoy!$

Instant Pot Chicken Alfredo

Discover a simple and delicious way to make Instant Pot Chicken Alfredo! This creamy chicken Alfredo recipe combines perfectly cooked fettuccine pasta with succulent chicken in a rich, flavorful sauce. It's an easy fettuccine Alfredo that you can whip up in just 30 minutes! Perfect for a quick chicken Alfredo dinner, this pressure cooker Alfredo pasta is sure to impress. Try it today and savor the flavors! #InstantPotChickenAlfredo #CreamyAlfredo #DinnerIdeas #EasyPasta

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Ingredients

2 boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

2 cups low-sodium chicken broth

8 ounces fettuccine pasta

1 cup heavy cream (preferably not ultra-pasteurized)

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning blend

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Chicken: Activate the sauté function on your Instant Pot and pour in the olive oil. Once the oil shimmers, add the diced chicken. Season the chicken with salt and pepper. Sauté for approximately 5 minutes, stirring occasionally, until the chicken is golden brown on all sides.

Add Aromatics: Sprinkle the minced garlic over the sautéed chicken and sauté for an additional minute, stirring constantly until the garlic is fragrant but not browned.

Deglaze the Pot: Carefully pour the chicken broth into the pot, using a wooden spoon to scrape any browned bits stuck to the bottom. This will infuse the dish with extra flavor.

Add the Pasta: Take the fettuccine and break it in half before adding it to the pot. Ensure that the pasta is submerged in the chicken broth for even cooking.

Pressure Cook: Close the Instant Pot lid securely and make sure the steam release valve is set to sealing. Select the manual (or pressure cook) option and set the cooking time to high pressure for 4 minutes.

Release Pressure: Once the cooking cycle finishes, carefully perform a quick release by turning the steam release valve to venting. Be cautious of the hot steam!

Create the Alfredo Sauce: After the steam has fully released and the lid is safe to open, stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Mix vigorously until the cheese is melted and the sauce is rich and creamy.

Adjust the Consistency: If you find the Alfredo sauce too thick for your liking, gradually incorporate additional chicken broth or cream until you achieve your desired creamy consistency. Taste and adjust the seasoning with more salt and pepper if necessary.

Serve and Garnish: Ladle the creamy chicken Alfredo into serving dishes and finish with a sprinkle of chopped fresh parsley for a pop of color and freshness.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4