Description
A creamy and comforting Instant Pot Chicken Alfredo recipe that combines tender shredded chicken, rich parmesan cheese, and fettuccine noodles cooked perfectly under pressure for a fast and delicious dinner option.
Ingredients
Liquid Ingredients
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- juice of 1 lemon
Seasonings
- 2 garlic cloves, minced
- salt, to taste
- black pepper, to taste
Main Ingredients
- 1/2 pound dry fettuccine noodles (8 oz, broken in half)
- 2 cups cooked and shredded chicken
- 12 ounces shredded parmesan cheese
Instructions
- Add Ingredients to Instant Pot: Pour the chicken stock, heavy cream, lemon juice, and minced garlic into the Instant Pot, followed by salt and pepper to taste. Add the broken fettuccine noodles on top without stirring, ensuring all noodles are submerged by gently pushing them below the liquid level.
- Add Chicken and Seal: Place the cooked and shredded chicken on top of the noodles. Close the lid of the Instant Pot, lock it in place, and set the valve to the sealing position to prepare for pressure cooking.
- Pressure Cook: Set the Instant Pot to Manual or Pressure Cook mode on high pressure for 7 minutes. Once the cooking time ends, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Finish and Serve: Open the lid carefully, then gradually stir in the shredded parmesan cheese until the sauce is smooth and creamy. Serve immediately while hot for the best flavor and texture.
Notes
- Do not stir the noodles when adding them to the Instant Pot to avoid clumping or uneven cooking.
- Make sure the noodles are fully submerged in liquid by gently pressing them down to prevent burning or undercooking.
- Use freshly grated parmesan cheese for best flavor and creaminess.
- If the sauce is too thick after cooking, add a splash of milk or cream to adjust the consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
