Mealtimes just got better with this incredibly easy, incredibly delicious Instant Pot Chicken Alfredo. This recipe has all the classic flavors you know and love without the fuss.
When it comes to a delicious and hearty meal, I always think of this recipe. It reminds me of eating out at one of my favorite restaurants as a kid. In fact, it is even better than that. This Instant Pot Chicken Alfredo is one of my family’s new favorite recipes. It is perfect for any night of the week, get togethers and even just when we want something a little different and filling on the table.
Thankfully, this recipe is easy to make and is done rather quickly as it is made in the Instant Pot. This makes it perfect for those busy nights when we are feeling at a loss for what to make. Filling and satisfying, you will want to make this over and over again.
Free 40 Recipe Instant Pot Cookbook!
Keep dinner exciting every night with this FREE Instant Pot Cookbook! When you sign up with your email address you not only get the cookbook, you also get to stay up to date on all the newest recipes I post. It’s a win-win! You have to hurry though, I am going to be upping the price of this book to $5.99 at the end of the year!
How to Make Instant Pot Chicken Alfredo
This recipe is a fantastic addition to your weekly meal plan. The best part? It is simple to put together and done fast in the Instant Pot saving you time to do things other than cook.
- To get started, you will want to make sure that you have 1 pound of boneless, skinless, chicken breasts. You will want to cut them into 1 inch cubes.
- Heat your Instant Pot using the Saute-Normal function. Add in your olive oil and allow it to reach heat for 1-2 minutes.
- Add you chicken to the Instant Pot and cook, making sure to stir occasionally for 5 minutes. You will want to make sure that the chicken is browned on all sides.
- Add your garlic to the pot and cook for an additional minute.
- Next, add in your chicken stock, heavy cream, dried pasta and salt.
- Add the lid to the Instant pot and set the valve to sealing position.
- Set the time for 5 minutes. (PLEASE BE VERY CAREFUL when you are doing this, as the valve will steam and may splatter.) When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the venting position.
- Return the Instant Pot to saute-normal function and stir and cook until the liquid has reduce by half. This usually takes about 5 minutes.
- Add your parmesan cheese to the mixture and stir to combine well.
- Garnish your pasta with fresh parsley and red pepper flakes.
- Serve immediately.
What Can I Serve with Instant Pot Chicken Alfredo?
This delicious recipe is great accompanied by a few different side dishes. We quite enjoy serving it with some garlic bread and a fresh side salad. The flavors go very well together.
Instant Pot Chicken Alfredo
- 6 qt Instant Pot
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1” cubes
- 1 tablespoon garlic minced (about 3 cloves)
- 2 ½ cups chicken stock
- 1 cup heavy cream
- 8 ounces dried fettuccine pasta
- 1 teaspoon salt or to taste
- 1 cup freshly grated Parmesan cheese
- fresh parsley to garnish
- red pepper flakes if desired
- Heat the Instant Pot using the Saute-Normal function. Add the olive oil and allow it to heat for 1-2 minutes.
- Add the chicken and cook, stirring occasionally, for 5 minutes, or until the chicken is browned on all sides.
- Add the garlic and cook for an additional minute.
- Next, add the chicken stock, heavy cream, dried pasta, and salt. Add the lid to the Instant Pot and ensure the valve is in the sealing position.
- Set the timer for 5 minutes. When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful-- the valve will steam and may splatter.
- Return the Instant Pot to the Saute-Normal function. Stir and cook until the liquid has reduced by half, about 5 minutes. Add the parmesan and stir to combine.
- Garnish with fresh parsley and red pepper flakes, if desired. Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to two days.
I always recommend using low sodium chicken stock if you have it available. If you don’t have chicken stock, water would also work.
I highly recommend using heavy cream in this recipe. Milk will thin the alfredo sauce too much.
Make sure to use a thick pasta in this recipe (such as fettuccine or tagliatelle)-- thin pastas (such as angel hair) will become overcooked.
Fresh Parmigiano Reggiano is a delicious splurge if you have it available! I recommend buying a block and grating it as needed for the most flavor.