Instant Pot Chicken Alfredo Pasta (Foolproof, 20 Minutes)

How to Make Instant Pot Chicken Alfredo Pasta (Foolproof, 20 Minutes)

1. 1

   Step 1: Season and sear the chicken

   Set the Instant Pot to Sauté (Normal) and add the olive oil. Season the bite-size chicken pieces with salt, pepper, and Italian seasoning, then sear in the hot oil for 2–3 minutes, stirring so the pieces brown but don’t need to be cooked through. Add the minced garlic in the last 30 seconds and stir until fragrant.

   For this step

   • 1 tbspOlive oil
   • 1 lbBoneless skinless chicken breasts, cut into 1" pieces
   • 1 tspSalt and freshly ground black pepper
   • 1 tspItalian seasoning (optional)
   • 2 clovesGarlic cloves, minced
   
2. 2

   Step 2: Add pasta and broth, deglaze

   Pour in the chicken broth and scrape any browned bits from the bottom with a wooden spoon to deglaze thoroughly. Spread the dried penne in an even layer and press down slightly so it is mostly submerged in the liquid (do not stir after adding).

   For this step

   • 8 ozDried penne pasta
   • 2 cupsLow-sodium chicken broth
   
3. 3

   Step 3: Pressure cook

   Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. Once the cook cycle ends, perform a quick release (carefully flip the valve to Venting) and open the lid when the float valve drops.
   
4. 4

   Step 4: Finish the Alfredo sauce

   Switch to Sauté on Low and stir in the heavy cream and grated Parmesan until the cheese melts and the sauce becomes silky, 1–2 minutes. If the sauce is too thick, add 1–2 tablespoons of hot broth; if too thin, simmer a minute longer to reduce. Taste and adjust seasoning with salt and pepper.

   For this step

   • 1 cupHeavy cream
   • 1 cupFreshly grated Parmesan cheese
   
5. 5

   Step 5: Serve and garnish

   Spoon the pasta and chicken into bowls and top with extra Parmesan or freshly cracked black pepper if desired. Serve immediately — the sauce will thicken as it cools, so enjoy while hot for the creamiest texture.
   

1. Set the Instant Pot to Sauté (Normal) and add the olive oil. Season the bite-size chicken pieces with salt, pepper, and Italian seasoning, then sear in the hot oil for 2–3 minutes, stirring so the pieces brown but don’t need to be cooked through. Add the minced garlic in the last 30 seconds and stir until fragrant.
2. Pour in the chicken broth and scrape any browned bits from the bottom with a wooden spoon to deglaze thoroughly. Spread the dried penne in an even layer and press down slightly so it is mostly submerged in the liquid (do not stir after adding).
3. Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. Once the cook cycle ends, perform a quick release (carefully flip the valve to Venting) and open the lid when the float valve drops.
4. Switch to Sauté on Low and stir in the heavy cream and grated Parmesan until the cheese melts and the sauce becomes silky, 1–2 minutes. If the sauce is too thick, add 1–2 tablespoons of hot broth; if too thin, simmer a minute longer to reduce. Taste and adjust seasoning with salt and pepper.
5. Spoon the pasta and chicken into bowls and top with extra Parmesan or freshly cracked black pepper if desired. Serve immediately — the sauce will thicken as it cools, so enjoy while hot for the creamiest texture.