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.
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.