Instant Pot Chicken Alfredo Recipes

INSTANT POT® CHICKEN ALFREDO

Steps:

• Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
• Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
• Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
• Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

INSTANT POT CHICKEN ALFREDO

Steps:

• Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it's hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
• Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
• Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.

INSTANT POT CHICKEN ALFREDO PENNE PASTA

Steps:

• Press "SAUTE" on the Instant Pot and let it heat up for a few minutes, then add in the oil.
• Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.
• Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.
• Add the pasta on top of everything and press it gently down into the liquid with a spatula (don't stir it in with the other ingredients). The liquid should barely cover the pasta.
• Place the lid on the Instant Pot and turn the valve to "sealing."
• Press the "MANUAL" button and cook for 4 minutes.
• When the Instant Pot is finished cooking, move the valve to "venting" and do a quick release of the pressure. Remove the lid.
• Press the "SAUTE" button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.
• In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.
• Top with fresh Parmesan cheese and basil, if desired.

CHICKEN ALFREDO SAUCE

Steps:

• Dissolve chicken boullion cubes in 1/2 cup water.
• Melt butter over low heat in saucepan.
• Gradually, stir in flour.
• Continue stirring and gradually add half-and-half.
• Add chicken boullion.
• Increase heat to medium and continue stirring.
• Cook until thickened.
• Stir in parmesan cheese and garlic powder, if desired.
• Serve over hot pasta and garnish with parsley.