Instant Pot Chicken Alfredo
Ingredients
-
2
tablespoons
butter
-
1
pound
skinless, boneless chicken breasts
-
1
cup
chicken stock
-
4
cloves
garlic
-
4
ounces
fettuccine
-
½
cup
heavy cream
-
½
cup
Parmesan cheese
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
to taste
minced parsley
Instructions
- Preheat the Instant Pot on sauté mode and melt ½ tablespoon of butter.
- Season the chicken with salt and pepper, then cook in two batches, using ½ tablespoon of butter for the second batch.
- Remove the chicken and add garlic to the pot, cooking until fragrant.
- Deglaze the pot with chicken stock.
- Break the fettuccine in half and lay it in the pot, then add the chicken back on top.
- Secure the lid and cook on high pressure for 3 minutes, then allow natural release for 5 minutes.
- Remove the chicken and separate any noodles that are clumped together.
- Stir in the remaining butter, heavy cream, and Parmesan cheese until the sauce thickens.
- Return the chicken to the pot, toss with the sauce, and serve with extra Parmesan and parsley.
Nutrition Facts (estimated)
Servings
2
Calories
932
Total fat
50g
Total carbohydrates
49g
Total protein
70g
Sodium
971mg
Cholesterol
325mg
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