Instant Pot Chicken Alfredo
Inside: This Easy Instant Pot Chicken Alfredo Recipe will quickly become one of your family staples! This homemade Alfredo sauce on top of fettuccine noodles and tender chicken with broccoli is one meal your kids will ask you to make over and over again!
INGREDIENTS:
- 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
- 1/4 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
DIRECTIONS:
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Set a 6-qt Instant Pot to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
- Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
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