Description
The best Instant Pot Chicken Alfredo can be made with or without chicken and pairs beautifully with an abundance of veggies. To add a little kick to your alfredo sauce simply add red pepper flakes while sautéing the garlic.
Ingredients
1 15 ounce jar alfredo Sauce
2 chicken breast, cut in half crossways (chicken optional)
8 ounces fettuccini noodles, broken in half
2 cups water
2 tablespoons olive oil or butter
2–3 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon pepper
Optional: 1/4- 1/2 teaspoon Red pepper chili flakes
Freshly grated parmesan parmesan
Parsley, rough chopped
Instructions
Turn the sauté button on the instant pot and add your olive oil or butter (or 1 tablespoon of each) and the minced garlic and optional red pepper flakes
Cook the garlic for 1 minute or until fragrant, being careful not to burn and immediately turn off the Instant Pot
Add to the pot the water, 1/2 teaspoon salt, 1/2 teaspoon pepper and stir
Add the broken fettuccini noodles on top of the water spacing evenly
Add the 15 ounce jar of alfredo sauce evenly over the top and DO NOT STIR
Place the 4 pieces of chicken on top of the sauce and noodles, spacing evenly and season with remaining salt and pepper
Place the lid on the instant pot and make sure vent is in the sealing position
Cook on high pressure for 6 minutes and 5 minutes natural release
Immediately remove the lid once pin drops and stir continuously for a couple minutes
When opening the mixture will look soupy and that’s perfect
Remove the chicken from the Instant Pot and shred with two forks
Place the chicken back into the instant Pot
Allow the pasta mixture to sit for 5 minutes before serving, allowing the pasta to finish absorbing all the liquids
Top with desired amount of fresh chopped parsley and parmesan cheese and serve immediately
- Prep Time: 5
- Cook Time: 25
- Category: Main Dish
- Method: Instant Pot