Creamy Instant Pot Chicken Alfredo in Just 30 Minutes

A quick and easy Instant Pot Chicken Alfredo recipe that brings creamy comfort to your table in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 tablespoon Butter Adds richness and flavor; feel free to swap with olive oil for a lighter option.
2 teaspoons Minced Garlic Provides aromatic flavor; fresh garlic is ideal, but jarred works in a pinch.
1 cup Heavy Cream Contributes to the creamy sauce; coconut cream can be used for a dairy-free alternative.
1 cup Grated Parmesan Cheese Enhances creaminess and flavor; nutritional yeast serves as a vegan substitute.
to taste Salt Essential for seasoning; adjust according to your taste preferences.
to taste Pepper Essential for seasoning; adjust according to your taste preferences.

For the Chicken & Pasta

2 pounds Chicken Breasts Main protein source; thighs or frozen chicken can be used (just increase cooking time).
8 ounces Fettuccine Pasta Base of the dish that absorbs flavors; feel free to replace it with penne or rigatoni.

For the Broth

3 cups Chicken Broth Adds depth of flavor; vegetable broth works well for a vegetarian version.

For the Garnish

to taste Fresh Parsley or Basil Adds freshness and color to the dish; while optional, it's a lovely finishing touch.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Set your Instant Pot to the sauté mode over medium heat. Melt a tablespoon of butter in the inner pot, then add 2 teaspoons of minced garlic, cooking for about 1 minute until fragrant.
Season chicken breasts with salt and pepper, then place them in the pot. Sear the chicken for around 3 minutes on each side until lightly browned.
Carefully arrange 8 ounces of uncooked fettuccine pasta over the chicken in the pot. Spread it evenly to ensure even cooking.
Pour in 3 cups of chicken broth and 1 cup of heavy cream, ensuring the liquids mostly cover the pasta without stirring.
Secure the Instant Pot lid, making sure the vent is sealed, and set it to high pressure for 8 minutes.
Perform a quick release by carefully turning the vent to venting. After the pressure is fully released, remove the lid.
Remove the chicken from the pot and allow it to rest. Shred or slice the chicken, then return it to the pot. Stir in 1 cup of grated Parmesan cheese.
Plate your Instant Pot Chicken Alfredo and sprinkle with fresh parsley or basil for garnish.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 600IUCalcium: 300mgIron: 2mg

Notes

For a personalized twist, consider adding vegetables like spinach, peas, or broccoli right before pressure cooking.

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