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Overhead view of a plate of Instant Pot chicken alfredo with a fork and bowl of cheese beside it.
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Instant Pot Chicken Alfredo

Try my creamy, flavorful Instant Pot chicken alfredo recipe for a simple dinner that your whole family will love!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 546kcal
Author John Kanell

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 2 (8-ounce/225g) boneless skinless chicken breasts
  • 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)

Instructions

  • Season the chicken breasts all over with ¼ teaspoon salt and ¼ teaspoon pepper.
  • Select the ‘Saute’ function on the Instant Pot. Add the oil to the pot and let it heat up. Add the chicken breasts and cook until brown on both sides, about 3 minutes per side. Remove chicken and set aside.
  • Carefully add the water to the pot, and scrape any browned bits from the bottom with a spoon. Press ‘Cancel’ to turn off the pot.
  • Stir in the remaining ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Break the noodles in half, or enough so that they lay down in the pot, and scatter them in crisscross patterns in the pot, pressing the noodles down to submerge them in the liquid. Place the browned chicken on top of the noodles.
  • Secure the lid making sure the steam valve to sealed. Pressure cook on high for 5 minutes. Let the pressure naturally release for 10 minutes. Manually or quick release the remaining pressure and remove the lid.
  • Transfer the chicken to a cutting board and let it rest.
  • Meanwhile, gently stir the noodles to separate any that are stuck together. Add the cream and butter, stirring until the butter melts. Gradually stir in the parmesan. Return the lid to the pot and let stand for 5 minutes to thicken the sauce.
  • Slice the chicken and serve over noodles. Garnish with chopped parsley, if desired.

Notes

  • To prevent pasta from sticking together, crisscrossing the noodles as you add them to the pot. They are less likely to clump together this way, and the water and heat can circulate through them more easily, allowing for more even cooking.
  • Deglaze the pot. When you add the water to the pot, scrape any brown bits off the bottom left from browning the chicken so nothing is still stuck. Instant Pots have a “BURN FOOD” warning that can go off if any bits are stuck onto the bottom of the pot, so deglazing helps to prevent this from occurring.
  • Don’t skip the natural pressure release. Naturally releasing pressure for 10 minutes gives the pasta time to soften and absorb the liquid. As previously mentioned, don’t do this for longer, as the pasta will overcook and become mushy.
  • Grate the parmesan cheese at home. Don’t buy the pre-grated kind, if possible, as it does not melt well.
  • Let the sauce rest. The sauce will thicken as it rests during the last 5 minutes when the pot is covered. Your Instant Pot can be on the ‘Keep Warm’ setting while the sauce rests to keep the pasta hot.

Nutrition

Calories: 546kcal | Carbohydrates: 44g | Protein: 27g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 857mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 828IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg