Instant Pot Chicken Alfredo Recipe

instant pot chicken alfredo recipe

Ingredients

  • 2 boneless and skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, peeled and minced
  • 1 ½ cups (370 ml) heavy cream
  • 1/2 cup (125 ml) whole milk
  • 2 cups (500 ml) low-sodium chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 pound (240 g) fettuchine noodles

Method

Step 1

Season chicken breasts with salt, black pepper, and garlic powder. Set aside.

Step 2

Heat the olive oil in an instant pot turned to saute function. Add seasoned chicken meat and cook, turning once, until golden brown, for about 4 minutes per side.

Step 3

Remove cooked chicken from the pot and transfer to a serving plate. Set aside and keep warm.

Step 4

Melt the butter in the pot. Add minced garlic and cook, stirring occasionally, until fragrant, for about 1 minute. Pour in heavy cream and milk. Bring to a simmer, letting thicken slightly.

Step 5

pour in the chicken broth, then add dried basil. Stir well to combine.

Step 6

Break noodles and half and place in the cooked along with cooked chicken breasts.

Step 7

Close the instant pot and lock the lid. Set the machine to cook at high pressure.et the timer to cook for 8 minutes.

Step 8

Using the Natural release method, bring pressure to normal. Carefully unlock and open the lid.

Step 9

Using tongs, remove cooked chicken breasts and transfer to a cutting board. Slice into cubes, then return to the pot. Stir in grated Parmesan cheese and fresh parsley. Serve hot.

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