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Instant pot alfredo chicken

Instant pot alfredo chicken

My instant pot alfredo chicken is the perfect one-pot meal. Guaranteed to please even the fussiest eaters.
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Course: Main Course
Cuisine: American, Italian
Keyword: instant pot alfredo chicken, instant pot chicken alfredo, instant pot chicken alfredo recipe, the best instant pot chicken alfredo
Prep Time: 10 minutes
Cook Time: 5 minutes
Leave under pressure: 5 minutes
Servings: 6
Calories: 831kcal

Ingredients

  • 2 tbsp Butter I used salted.
  • 1 tbsp Olive oil
  • 700 g Chicken breast Thighs would also work.
  • 5 Cloves Garlic (roughly chopped)
  • 100 ml White wine
  • 600 ml Chicken stock Vegetable stock would also be good.
  • 300 ml Double cream Heavy cream for USA.
  • 500 g Fettuccini (dried and halved)
  • 150 g Parmesan (grated)
Metric - US Customary

Instructions

  • Add the butter and olive oil to the instant pot and set to saute.
  • Slice the chicken breasts into strips and season with salt and pepper. Now add them to the pot once it's hot. Roughly brown for around 4 minutes.
  • Remove the chicken and add the garlic to the pot.
  • Now add the wine and deglaze if necessary. Cook until the alcohol evaporates (around 1 minute.
  • Add the stock and cream. Stir together before layering the pasta into the pot. Push the pasta down into the sauce and add the chicken back to the pot.
  • Put the lid on and set to high pressure for 5 minutes. Leave under pressure for a further 5 minutes and then do a quick release.
  • Remove the lid and stir in the parmesan.
  • When the cheese is melted, serve and enjoy.

Video

Nutrition

Calories: 831kcal | Carbohydrates: 66g | Protein: 49g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 243mg | Sodium: 750mg | Potassium: 822mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 3mg | Calcium: 371mg | Iron: 3mg