Instant Pot Chicken Alfredo Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (18)
- 24 oz skinless boneless chicken breast
- 4 oz fettuccine uncooked
- 8 oz white mushrooms
- 4 oz onions finely chopped
- 2 oz green peas
- 1 oz parmesan grated
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/2 tbsp unsalted butter
- 1/2 cup unsalted chicken broth
- 1 1/2 tbsp olive oil divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 2 tsp garlic minced
- 1 tbsp parsley finely chopped
INSTRUCTIONS
Place 14 oz chicken in a bowl along with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/2 tbsp olive oil. Rub the chicken to season it thoroughly.
Select the “sauté” mode on the Instant Pot and heat the remaining 1 tbsp olive oil. Add the chicken and sear for 10 minutes (5 minutes per side) or until both sides are golden.
Add 1/2 tbsp butter, 8 oz mushrooms, 2 tsp garlic, and 4 oz onion and sauté for 5 minutes. Then remove everything and set it all aside.
Add 1/2 cup chicken broth and 1/2 cup milk to the pot and scrape the bottom to release any browned bits. Add 4 oz pasta. Insert the steaming rack that came with the Instant Pot and place the chicken on top of the rack. Select “meat stew” and cook for 7 minutes.
Set the chicken aside and remove the steaming rack. Add your cooked mushrooms, 2 oz green peas, 1/4 cup heavy cream, and 1 oz parmesan to cook with the noodles for 2 minutes.
Cut the chicken into slices. Plate the noodles, place the sliced chicken on top, and sprinkle with 1 tbsp parsley to serve.
