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close up of instant pot chicken alfredo recip in a white bowl
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5 from 1 vote

Instant Pot Chicken Alfredo

This Instant Pot Chicken Alfredo is your answer to what’s for dinner! When you’re craving something creamy, comforting, and hearty then look no further than this delicious dinner recipe! Even better is that the sauce, pasta, and chicken all cook together in the Instant Pot.
Prep Time15 mins
Cook Time5 mins
Total Time35 mins
Course: Main Dish
Cuisine: American, Italian
Servings: 4
Calories: 878kcal
Author: Nikole Berg

Equipment

  • Pressure Cooker

Ingredients

  • 3 tbsp butter cut into small cubes
  • 3 cloves garlic large, minced
  • 2 cups chicken broth
  • 1 ¼ cup heavy cream divided
  • 8 oz farfalle pasta
  • 1 lb chicken breasts cut in half crosswise
  • 1 tsp salt
  • ½ tsp pepper
  • 1 ½ cup parmesan cheese finely grated, divided
  • 2 oz cream cheese softened in microwave for 30 seconds

Instructions

  • Scatter butter and garlic in the bottom of the pot.
  • Pour in chicken broth and 1 cup of heavy cream. Reserve ¼ cup cream for later.
  • Pour the pasta over the liquid, pressing to submerge as much of the pasta as possible. Don’t stir.
  • Season both sides of chicken with salt and pepper. Place chicken on pasta, pressing to submerge the chicken into the liquid/pasta mixture. Don’t sitr. Sprinkle with salt and pepper.
  • Close and lock the lid. Be sure the valve is in the sealing position.
  • Select Manual or Pressure Cook to High. Use the dial to set the time to 5 minutes. When the cooking cycle has finished, allow the IP to naturally release for 5 minutes.
  • Press Cancel. Manually release the remaining pressure by pressing the steam release valve. For best results, cover the valve with a kitchen towel and use the end of a wooden spoon to press the valve down to avoid burning your hand-the steam will be hot! When the float valve sinks back into the lid, it’s safe to open the lid.
  • Microwave cream cheese until very soft, about 30 seconds.
  • Open the lid and remove the chicken to a cutting board. Stir the pasta mixture (it will be quite liquidy, but will thicken up). Add 1 cup parmesan cheese and softened cream cheese. Stir until well combined.
  • Shred or chop the chicken into bite sized pieces and add it back to the Instant Pot. Stir.
  • If you want it “saucier” add some of the remaining heavy cream, a tablespoon of two at a time, stirring after each addition. If you want to thicken up the sauce, add more cheese. Use any remaining cheese to top the pasta before serving.

Notes

Be sure you're familiar with your brand of pressure cooker before making this recipe. Read the safeguards and understand the controls and features. I made this in the Instant Pot Ultra 60 (6 quart).
Substitute fresh garlic for 1 ½ teaspoon of garlic powder.
Don't skip seasoning the chicken with salt and pepper. Otherwise it will be quite bland.
You can skip the chicken altogether, if desired. Or, add some leftover grilled or rotisserie chicken. Just cut or shred and add to the pot when you open the lid (after the pasta has cooked). Stir to combine and place the lid back on and let it sit for a couple minutes (if the chicken is cold, this will help warm it up).
If you prefer fettuccine noodles, break them in half first before adding to the Instant Pot.
Always cover the steam release valve with a kitchen towel when releasing steam. It will keep the steam from splattering all over your counter top. Also, use the handle of a wooden spoon, not your hand, to release steam. The steam is very hot and can cause burns if not careful. 
Sauce will continue to thicken upon standing. 

 

Nutrition

Calories: 878kcal | Carbohydrates: 48g | Protein: 48g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 238mg | Sodium: 1897mg | Potassium: 759mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1877IU | Vitamin C: 11mg | Calcium: 537mg | Iron: 2mg