recipes

Instant Pot Chicken Alfredo

—

by

magicforstudio
in

Ingredients

  • 2 tablespoons butter
  • 2 pounds boneless, skinless chicken breast in 1″ pieces
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 cloves garlic minced
  • 16 ounces penne pasta
  • 5 cups reduced-sodium chicken broth
  • 8 ounces cream cheese at room temperature
  • 1 cup grated Parmesan cheese
  • ½ cup heavy cream
  • 2 tablespoons chopped flat leaf parsley

Instructions 

  1. Select sauté.
  2. Add butter to melt.
  3. Add the chicken, Italian seasoning, salt, pepper, and nutmeg.
  4. Cook, stirring regularly, for about 5-7 minutes, or until the chicken is cooked through.
  5. Stir in the garlic, and cook for 30 seconds, stirring the entire time.
  6. Press cancel.
  7. Remove the chicken to a plate.
  8. Pour in 1 cup chicken broth, and scrape up any browned bits.
  9. Add pasta.
  10. Pour in the rest of the chicken broth, and push the pasta into the broth.
  11. Close and lock the lid.
  12. Turn the pressure release valve to sealing.
  13. Press manual high pressure and adjust the time to 5 minutes.
  14. When the cooking time ends, carefully release the pressure by turning the pressure release valve to venting.
  15. Unlock and remove the lid.
  16. Stir in cream cheese, Parmesan cheese, and cream.
  17. Let stand for about 2 minutes to let the cheese melt.
  18. Stir in the cooked chicken.
  19. Season with additional salt and pepper, if desired.
  20. Serve topped with parsley.