Instant Pot Chicken Fettuccine Alfredo

When I came across the recipe for Insta Pot Fettuccine alfredo, I was more than a little skeptical. Soups, stews, potatoes, roasts all seem like the normal thing to make in an electric pressure cooker. Pasta? That sounded insane, but I’m one to try crazy things.

I like my fettuccine alfredo and while I haven’t mastered whatever voodoo crack they put in the Olive Garden alfredo sauce, mine is usually pretty good. But still, I had to try it the “easy way”. Honestly I’m more than a touch surprised.

This recipe takes just about long enough to heat some garlic bread up in the oven while you prepare it. If you are on the fence about it, I highly suggest you give it a shot.

Instant Pot Chicken Alfredo

One pot chicken Fettuccini alfredo recipe that will make your taste buds happy while at the same time not leave you with a whole mess of dishes to wash.
Course Main Course
Cuisine Italian
Keyword Alfredo, Boneless Chicken Thighs, Pasta
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4 Servings

Equipment

  • 6 quart Instant Pot or other electric pressure cooker

Ingredients

  • 1 pound boneless skinless chicken thighs cut into 1-inch chunks
  • sea 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 fettuccini noodles broken in half
  • 4 ounces freshly grated Parmesan

Instructions

  • Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • 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.
  • Stir in wine and deglaze the pan, scraping any browned bits loose from the bottom
  • Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6-7 minutes. When finished cooking, quick-release pressure very slowly and in phases to avoid venting sauce and making a mess
  • Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
  • Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.

Notes

If you like your pasta more al dente then go with 6 minutes on the cooking time. Personally, I like mine a touch softer and so would go with 7.