Instant Pot Chicken Alfredo

How to Make Instant Pot Chicken Alfredo

1. 1

   Step 1: Season and sauté the chicken

   Season the chicken breasts on both sides with salt and pepper. Set the Instant Pot to Sauté (medium-high) and heat the olive oil; add the chicken and brown 2 minutes per side. Add the minced garlic and sauté 30 seconds until fragrant, then remove the chicken and set aside.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 tbspOlive oil
   • 3 clovesGarlic cloves, minced
   
2. 2

   Step 2: Add pasta and broth

   Pour the dried penne into the pot and spread it into an even layer. Pour the chicken broth over the pasta, ensuring the pasta is mostly submerged; do not stir. Nestle the browned chicken breasts on top of the pasta.

   For this step

   • 12 ozDried penne pasta
   • 3 cupsLow-sodium chicken broth
   
3. 3

   Step 3: Seal and pressure cook

   Cancel Sauté, secure the lid, and set the valve to Sealing. Cook on High Pressure for 6 minutes. When the cook time ends, allow a 10-minute natural pressure release, then carefully quick-release any remaining pressure and open the lid.
   
4. 4

   Step 4: Shred the chicken

   Remove the chicken breasts to a cutting board and shred with two forks, then return the shredded chicken to the pot and stir to combine with the pasta and pan juices. If you see excess liquid, let the mixture sit for 1–2 minutes to allow the pasta to absorb some broth.
   
5. 5

   Step 5: Finish the Alfredo sauce and serve

   Stir in the heavy cream and grated Parmesan off heat until the sauce is smooth and creamy; season to taste with additional salt and pepper if needed. Sprinkle with chopped parsley, serve immediately, and enjoy warm.

   For this step

   • 1 cupHeavy cream
   • 1 cupGrated Parmesan cheese
   • 2 tbspFresh parsley, chopped (optional)
   

1. Season the chicken breasts on both sides with salt and pepper. Set the Instant Pot to Sauté (medium-high) and heat the olive oil; add the chicken and brown 2 minutes per side. Add the minced garlic and sauté 30 seconds until fragrant, then remove the chicken and set aside.
2. Pour the dried penne into the pot and spread it into an even layer. Pour the chicken broth over the pasta, ensuring the pasta is mostly submerged; do not stir. Nestle the browned chicken breasts on top of the pasta.
3. Cancel Sauté, secure the lid, and set the valve to Sealing. Cook on High Pressure for 6 minutes. When the cook time ends, allow a 10-minute natural pressure release, then carefully quick-release any remaining pressure and open the lid.
4. Remove the chicken breasts to a cutting board and shred with two forks, then return the shredded chicken to the pot and stir to combine with the pasta and pan juices. If you see excess liquid, let the mixture sit for 1–2 minutes to allow the pasta to absorb some broth.
5. Stir in the heavy cream and grated Parmesan off heat until the sauce is smooth and creamy; season to taste with additional salt and pepper if needed. Sprinkle with chopped parsley, serve immediately, and enjoy warm.