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Easy Instant Pot Chicken Alfredo Recipe photo

Instant Pot Chicken Alfredo Recipe

This Instant Pot Chicken Alfredo is a creamy, quick dinner the whole family will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pasta uncooked
  • 1 pound chicken breasts skinless and boneless, cut into bite-sized pieces
  • 4 tablespoons butter diced
  • 2 cups chicken broth or water, or chicken stock
  • 1 teaspoon Stone House Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon granulated garlic
  • 4 ounces cream cheese
  • 2 cups heavy cream
  • 1 cup Parmesan cheese plus more for topping
  • 2 tablespoons chopped fresh parsley (optional)

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Cooking Instructions
  1. Start by turning on the Instant Pot and selecting the sauté function. Add the diced butter to the pot. Once melted, add the bite-sized pieces of chicken. Season with the Stone House Seasoning, kosher salt, black pepper, and granulated garlic. Sauté until the chicken is golden brown, about 5 minutes.
  2. Next, pour in the uncooked pasta and the chicken broth. Give it a good stir to ensure the pasta is submerged in the liquid. This step is crucial for even cooking.
  3. Close the lid of the Instant Pot and set it to high pressure for 6 minutes. Make sure the pressure valve is set to sealing. Once the cooking time is up, allow for a natural release for 5 minutes before carefully switching the valve to venting to release any remaining pressure.
  4. Open the lid and add the cream cheese and heavy cream to the pot. Stir until the cream cheese is completely melted and incorporated. Then, add in the Parmesan cheese, stirring until the sauce is smooth and creamy.
  5. Taste the sauce and adjust the seasoning if needed. Serve the Instant Pot Chicken Alfredo hot, garnished with extra Parmesan cheese and chopped parsley if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Reheat on the stovetop with a splash of milk to loosen the sauce.
  • Freeze leftovers for up to 2 months, though texture may change upon reheating.