15-Minute Instant Pot Chicken Alfredo

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Want a quick and tasty dinner? Instant Pot Chicken Alfredo is your answer! You can make this creamy, comforting pasta dish in just 15 minutes. It’s perfect for busy weeknights when you’re short on time but still want a homemade meal.

This recipe is super easy. You’ll need chicken, pasta, and a few simple ingredients for the sauce. The Instant Pot does all the work, cooking everything together in one pot. You’ll have a delicious meal on the table in no time!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this quick and tasty Instant Pot Chicken Alfredo:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 8 oz fettuccine pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste

Don’t have these exact items? No worries! Try these swaps:

• Use chicken thighs instead of breasts for more flavor
• Swap fettuccine for penne or rotini
• Replace heavy cream with half-and-half or milk mixed with a bit of cornstarch
• Sub in Romano or Asiago cheese for Parmesan

For a veggie boost, add some frozen peas or broccoli florets when you stir in the cream. Want it spicier? Toss in some red pepper flakes or a dash of cayenne.

Remember, you can adjust the amounts to suit your taste. Feel free to add more garlic or cheese if you like it extra flavorful!

Instructions

Set your Instant Pot to sauté mode. Add a splash of olive oil and brown the chicken pieces for 2-3 minutes. Toss in some minced garlic and cook for another minute.

Pour in chicken broth and scrape the bottom of the pot to loosen any stuck bits. This step adds flavor and prevents the dreaded “burn” notice.

Add your pasta, butter, and seasonings. Give everything a good stir to combine. Close the lid and set to high pressure for 6 minutes.

When the timer beeps, do a quick release of pressure. Open the lid and stir in heavy cream and grated Parmesan cheese.

Let the pasta sit for 2-3 minutes to thicken. The sauce will continue to thicken as it cools. Give it a final stir before serving.

Top with extra Parmesan and some chopped parsley if you like. Your creamy, delicious Chicken Alfredo is ready to enjoy!

Tips, Tricks & Storing

Want to make your Instant Pot Chicken Alfredo even better? Here are some handy tips:

Use pre-cooked chicken to save time. Rotisserie chicken works great!

Cut the chicken into bite-sized pieces before cooking. This helps it cook faster and more evenly.

For extra flavor, add some Italian seasoning or red pepper flakes to the pot.

Don’t have heavy cream? Try using half-and-half or whole milk instead.

To store leftovers, let the pasta cool completely. Then put it in an airtight container and keep it in the fridge for up to 3 days.

When reheating, add a splash of milk or cream to keep the sauce creamy.

For a veggie boost, toss in some frozen peas or spinach at the end of cooking.

Want a lighter version? Use low-fat cream cheese and milk instead of heavy cream.

If the sauce is too thick, thin it out with a bit of pasta water or chicken broth.

For a crispy topping, sprinkle some breadcrumbs on top and broil for a minute or two before serving.