Instant Pot Chicken Alfredo Recipe – Step By Step Guide

Instant Pot Chicken Alfredo Recipe – Step By Step Guide:-With this Instant Pot chicken alfredo dish, you can have dinner ready in a flash and serve it to your guests promptly. This is a straightforward and delectable dinner that the entire family will enjoy!

Instant Pot Chicken Alfredo Recipe – Step By Step Guide

If you want to make an easy meal that your entire family will enjoy, give my Instant Pot chicken alfredo dish a try. It is super creamy and flavorful.

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)

Also Read:-Air Fryer Orange Chicken Recipe

Instructions

  1. Sprinkle a quarter of a teaspoon of salt and a quarter of a teaspoon of pepper evenly over the chicken breasts.
  2. Use the Instant Pot’s ‘Saute’ feature to prepare ingredients. Put the oil in the saucepan, and then wait for it to get hot. When you add the chicken breasts, fry them for about three minutes on each side, or until they are browned on both sides. After removing the chicken, set it aside.
  3. The water should be added to the pot with caution, and any browned parts should be scraped from the bottom of the saucepan using a spoon. To turn off the pot, choose the ‘Cancel’ button.
  4. Incorporate the remaining half teaspoon of salt, half teaspoon of pepper, and garlic powder into the mixture. The noodles should be broken in half, or enough so that they can be laid down in the pot, and then they should be scattered in crisscross patterns in the pot. The noodles should be pressed down to ensure that they are completely submerged in the liquid. After the chicken has been browned, place it on top of the noodles.
  5. Ensure that the steam valve is completely sealed before securing the lid. Put the pressure cooker on high for five minutes. Allow the pressure to gradually decrease over a period of ten minutes. Releasing the remaining pressure either manually or quickly will allow you to remove the lid.
  6. The chicken should be placed on a chopping board and allowed to rest for a while.
  7. In the meantime, give the noodles a light stir to separate any that have become entangled with one another. After adding the butter and cream, whisk the mixture until the butter has melted. The parmesan should be stirred in gradually. Put the lid back on the saucepan and place it in the refrigerator for five minutes so that the sauce will thicken.
  8. After slicing the chicken, serve it on side with noodles. Depending on your preference, garnish with chopped parsley.

Notes

Cross the noodles over each other as you add them to the pot so they don’t stick together. This way, they are less likely to stick together, and the water and heat can move through them more easily, making the cooking more even.
Clean out the pot. Scoop up any dark bits on the bottom of the pot that you used to brown the chicken before adding the water. This will make sure that nothing is stuck. The “BURN FOOD” alarm on an Instant Pot can go off if food gets stuck on the bottom of the pot. Deglazing helps keep this from happening.
Don’t skip the gas release on its own. Letting the pressure drop on its own for 10 minutes gives the pasta time to soften and soak up the water. It was already said that if you do this for too long, the pasta will get too soft.
Take the Parmesan cheese home and grate it. If you can avoid it, don’t buy the kind that has already been cut. It doesn’t melt well.
Take a break from the sauce. The sauce will get thicker while it sits in the pot with the lid on for the last 5 minutes. To keep the pasta hot, you can set your Instant Pot to “Keep Warm” while the sauce rests.

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

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