Creamy Chicken Alfredo recipe that is made right in your Instant Pot (electric pressure cooker). Fettuccine noodles are mixed with bite sized chicken, cream sauce and parmesan cheese. It's a great Instant Pot pasta dinner!
1lbboneless skinless chicken breastcut into ½ inch pieces
1cupshredded parmesan cheese
Turn the Instant Pot on to saute mode. Add the butter and melt. Add the garlic and saute for 1 minute. Turn the saute mode off.
Pour in the chicken broth, cream, lemon zest, and lemon juice. Give it a stir to distribute the lemon zest.
Add the pasta, about ¼ at a time. Break it in half, adding each layer to the pot in a crisscross pattern. This will help the pasta not all cook together in one clump. Lightly press on the pasta with a wooden spoon to make sure it is in the liquid.
Add the chicken on top. Then sprinkle with the onion powder, salt, and pepper.
Pop the lid on, turn the pressure vent to seal, and set to cook on high pressure for 6 minutes. Do a quick release, this will take a few minutes..
Open the pot and stir the pasta and liquid. It will still be pretty "soupy", that is ok! Let it sit for 5 minutes.
Now add half the parmesan cheese, give it a good stir to combine. Add in the other half of the cheese and stir. By adding half the cheese at a time you help prevent clumping.
Let the Chicken Alfredo sit for 5-10 minutes to thicken.
Store leftovers in the fridge for up to 3 days.
Reheat leftovers in the microwave or stove top with a splash of milk or chicken broth.
Doubling The Recipe
You can absolutely double this recipe, stick with the same cook time - 6 min high pressure and quick release.
Do not overcook your garlic. It just needs about 1 minute in the butter to become fragrant.
When you add your pasta to the pot make sure you break it in half and then layer it in 4 layers, in a crisscross pattern. This will help the pasta not clump together.
Let the pasta rest for 5 minutes after the quick release and after you add the cheese. This allows the natural pasta starches to thicken the liquid.
Add the parmesan cheese in two batches. This prevents the cheese from becoming one big clump.
After adding the cheese the sauce is still too thin. Turn the saute mode on low and stir constantly while the heat thickens the cream sauce. But be careful that it doesn't burn on the bottom of the pot.
The sauce got too thick. Add in a little extra milk, cream, or chicken broth to thin it out.
Liquid is spattering during the venting. With a wooden spoon tap the vent closed and let it natural release for a minute and then try again.