My Instant Pot chicken alfredo recipe is easy to make and tastes great. Your whole family will love it.
– 2 (8-ounce/225g) boneless skinless chicken breast– ¾ teaspoon salt divided– ½ teaspoon ground black pepper divided– 1 tablespoon olive oil– 2 cups water (480mL)– 1 teaspoon garlic powder– 8 ounces fettuccine noodles (227g)– ½ cup heavy cream (120mL)– 2 tablespoons unsalted butter– ¾ cup grated parmesan cheese (60g)– Chopped parsley for garnish (optional)
INGREDIENTS
Sprinkle ¼ teaspoon salt and ¼ teaspoon pepper on all chicken breasts. Select ‘Saute’ on the Instant Pot.
Step 1
INSTRUCTIONS
Pour oil into the pot and heat. Brown the chicken breasts on both sides, about 3 minutes per side. Remove chicken and reserve.
Step 2
Use a spoon to remove browned bits from the pot before adding water. Press ‘Cancel’ to shut off the pot. Mix in the remaining ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder.
Step 3
Break the noodles in half or so they lay down in the pot, then spread them in crisscross patterns and press them down to submerge them. Brown chicken and place on noodles.
Step 4
Secure the lid and seal the steam valve. High-pressure cook for 5 minutes. Let pressure drop normally for 10 minutes. Release pressure and remove the lid manually or quickly.
Step 5
Rest the chicken on a chopping board. Also, gently mix the noodles to separate those stuck together.
Step 6
Stir in cream and butter until melted. Stir in parmesan slowly. Leave the pot lid on for 5 minutes to thicken the sauce. Cut chicken and serve over noodles. Add chopped parsley if desired.
Step 7
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