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
- 6 quart Instant Pot or other electric pressure cooker
- 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
- 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.