Yield: 4
Instant Pot Chicken Alfredo
Instant Pot Chicken Alfredo is rich, creamy, and so comforting! This family favorite pasta dinner is made in 30 minutes with juicy chicken, tender noodles, and homemade Alfredo sauce!
Ingredients
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- juice of 1 lemon
- 2 garlic cloves, minced
- salt and pepper, to taste
- ½ pound dry fettuccine noodles, (8 oz) broken in half
- 2 cups cooked and shredded chicken
- 12 ounces shredded parmesan cheese
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Instructions
- Add the broth, cream, lemon juice, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered in the liquid (to do this, just gently push them until the fall below the liquid level).
- Top pasta with chicken. Place lid onto instant pot, lock the lid and close the seal to the pressure cook setting.
- Set your Instant Pot to Manual pressure on high for 7 minutes and then let it naturally release its pressure for an additional 10 minutes then do a quick release.
- Gradually stir in the parmesan cheese, until creamy. Serve immediately!
Notes
- Storage: To store leftover Instant Pot chicken Alfredo, place the leftovers in an airtight container or a food storage bag, and place it in the fridge. The dish will keep for 3 - 4 days.
- Reheating: To reheat, place the desired amount of chicken Alfredo in a covered skillet over low heat. Stir now and then until warmed through. You can add a splash of cream if the dish seems a little dry.
- Freezing: Keep in mind that the texture of the pasta and sauce may change and break down a bit after freezing and thawing. For the best results, cool the dish down, and pack it into a freezer bag or an airtight container. Mark with the date, and freeze for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1, Calories: 833kcal, Carbohydrates: 15g, Protein: 55g, Fat: 61g, Saturated Fat: 37g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 215mg, Sodium: 1721mg, Sugar: 5g