Instant Pot Chicken Alfredo

Last updated Jul 2, 2023 Edit Source

• Chicken
• Dinner
• Instant pot

Prep: 20 minutes

Cook: 20 minutes

Total: 40 minutes

Servings: 4

• 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• ¼ cup dry white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 8 ounces fettuccini noodles, broken in half
• 3 ounces freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Set a 6-qt Instant Pot to the high saute setting.
3. Melt butter in instant pot and add chicken
4. cook, stirring often, until golden brown, about 3-4 minutes.
5. Stir in garlic until fragrant, about 1 minute; set aside chicken.
6. Stir in wine, scraping any browned bits from the bottom of the pot.
7. Stir in chicken stock, heavy cream and pasta; top with chicken.
8. Set instant pot to manual setting; adjust pressure to high, and set time for 6 minutes.
9. When finished cooking, quick-release pressure according to manufacturer’s directions.
10. Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
11. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
12. Serve immediately, garnished with parsley, if desired.