Instant Pot Chicken Alfredo Recipes

INSTANT POT® CHICKEN ALFREDO

Steps:

• Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
• Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
• Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
• Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

INSTANT POT CHICKEN ALFREDO

Steps:

• Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it's hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
• Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
• Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.

CHICKEN FETTUCCINI ALFREDO

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
• When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
• Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
• Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

INSTANT POT CHICKEN ALFREDO

Steps:

• First, set your Pressure Cooker on your counter and plug it in. Find a safe spot that when you release the pressure, you have clearance above.
• Next, layer your ingredients in the order specified. This makes a difference. Start by adding your chicken broth, then heavy whipping cream, and fresh pressed garlic.
• Do not stir. Next, break your fettuccine noodles in half. This helps them fit in the pressure cooker. Place them in your milk and broth mixture gently, moving around slightly until they are covered completely.
• Top with 1 pound fresh chicken breast (or frozen actually works with this recipe too). Lay over the top (they don't need to be covered with liquid.
• Secure your lid and make sure your vent is turned to pressure (each version is different so check your manual to make sure you understand how to prep your Instant Pot for cooking).
• Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.
• Once the 8 minutes are done, allow it to "NATURALLY" release (meaning don't touch it) for an additional 8 minutes. Once that time is up, do a QUICK RELEASE.
• Open carefully (away from your face so the steam doesn't burn you)! Remove the chicken (to shred it, or slice it). Then add the parmesan cheese. I use freshly shredded parmesan (not the green can stuff). Stir your noodles with the cheese, then add back your chicken. Salt and pepper, generously, to taste.
• Allow it to sit for about 1 or 2 minutes to thicken if needed.

EASY INSTANT POT FETTUCCINE ALFREDO

Steps:

• Set the Instant Pot to saute mode and add the olive oil.
• Season the chicken breasts with salt and pepper on all sides and rub the garlic powder onto the chicken breasts on all sides as well.
• Add the chicken breasts to the Instant Pot and cook the chicken breasts on saute mode for at least 5 minutes per side (depending on the thickness of the chicken breasts, you might need to cook the chicken breasts for up to 7 or 8 minutes per side) until they're cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
• To speed up the cooking process, once the chicken breasts are browning on the second side, add the lid to the Instant Pot (do not seal it) to keep the steam inside. This will help the chicken cook a little faster.
• Remove the chicken from the Instant Pot once it's cooked through. Place it on a plate and set aside.
• Add the olive oil and lemon juice to the Instant Pot on saute mode.
• Add the minced garlic and a pinch or two of salt, and saute just until the garlic is soft and fragrant.
• Add the wine and scrape any brown bits off the bottom of the Instant Pot (especially if you've just cooked the chicken in the Instant Pot).
• Add about 2 cups of the stock to the Instant Pot and cancel the saute mode.
• Break the fettuccine noodles in half and add about half the noodle gently into the stock.
• Add another two cups of the stock, and then gently add the rest of the noodles.
• Add the rest of the stock, and don't stir. Just make sure the noodles are submerged in the liquid.
• Add the lid to the Instant Pot and set the valve to sealing. Set the Instant Pot to cook on High Pressure for 6 minutes (the Instant Pot will take about 8-9 minutes to come to full pressure before the 6-minute cooking time begins).
• Once the Instant Pot has finished the 6-minute cooking time, release the pressure manually by moving the valve to venting. It's best to do this under a hood fan if you have one in your kitchen, and by using a long-handled kitchen tool to move the valve (to prevent burning yourself).
• Once the pressure has released completely, remove the lid immediately and add the cream and Parmesan cheese.
• Use a pair of tongs to toss the noodles, helping them separate. As you toss a creamy sauce will form as any liquid left in the Instant Pot will mix with the cream and the Parmesan as it melts.
• Serve the pasta immediately in its sauce. Slice the chicken breasts and add about 1/2 breast to each serving on top of the pasta (optional). Top with some freshly cracked black pepper and chopped fresh parsley (optional).

INSTANT POT® JERK CHICKEN ALFREDO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When hot, add butter, red bell pepper, green bell pepper, and onion. Cook until softened and fragrant, about 5 minutes.
• Meanwhile, slice each chicken breast horizontally creating two thin fillets. Cut each fillet into diagonal strips and sprinkle with 1 1/2 teaspoons jerk seasoning. Add to Instant Pot® and cook for 5 minutes. Cancel Saute function. Mix in penne, water, whipping cream, and garlic base.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining jerk seasoning and Parmesan cheese until well combined. Add more cream if you like, up to 1/4 cup.

INSTANT POT® CREAMY CHICKEN AND LEEK ALFREDO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
• Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
• Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.