Can I use frozen chicken in this recipe?

No, I don't recommend using frozen chicken directly in this recipe. The cooking time isn't sufficient to safely cook frozen chicken, and it would release too much moisture. Stick with pre-cooked chicken for best results and food safety.

Why did my sauce come out too thin?

This typically happens when there's too much liquid or not enough cheese. After pressure cooking, if your sauce seems thin, turn on the Sauté function and simmer for 2-3 minutes while stirring in the cheese. The sauce will continue to thicken as it cools.

Can I use different pasta shapes?

Absolutely! Just be sure to adjust cooking time based on the pasta type. Thinner pastas like linguine may need only 5-6 minutes, while thicker shapes like penne might need 8 minutes. Always break longer pasta in half for even cooking.

My Instant Pot gave me a "burn" notice. What happened?

This usually occurs when ingredients aren't layered properly or if you stirred before pressure cooking. The cream and cheese can settle at the bottom and scorch. Always add ingredients in the order listed, ensure pasta is submerged in liquid, and resist the urge to stir until after pressure cooking.

Instant Pot Chicken Alfredo Recipe

Description

This rich and creamy Instant Pot Chicken Alfredo recipe is a delicious and quick-to-make comfort food. It combines tender fettuccine, shredded chicken, and a luscious Parmesan cheese sauce for an irresistible one-pot dish.

Ingredients

Units Scale

Main Ingredients

1 1/2 cups chicken stock
1 1/2 cups heavy cream
Juice of 1 lemon
2 garlic cloves, minced
Salt and pepper, to taste
1/2 pound dry fettuccine noodles (8 oz), broken in half
2 cups cooked and shredded chicken
12 ounces shredded Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Prepare and Layer Ingredients: 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 by gently pushing them until they fall below the liquid level.
Add Chicken: Top the pasta with cooked and shredded chicken. Place the lid onto the Instant Pot, lock it, and close the seal to the pressure cook setting.
Cook the Pasta: Set your Instant Pot to Manual pressure on high for 7 minutes. Let it naturally release its pressure for an additional 10 minutes before performing a quick release.
Add the Cheese: Gradually stir in the Parmesan cheese until the mixture is creamy. Serve immediately and enjoy your delicious meal!

Notes

Storage: To store leftover Instant Pot Chicken Alfredo, place the leftovers in an airtight container or a food storage bag and store in the fridge for 3–4 days.
Reheating: To reheat, place the desired amount of chicken Alfredo in a covered skillet over low heat. Stir occasionally until warmed through. Add a splash of cream if the dish seems dry.
Freezing: The texture of the pasta and sauce may change after freezing and thawing. For best results, cool the dish down, transfer it into a freezer bag or an airtight container, mark the date, and freeze for up to 3 months. Thaw in the fridge before reheating.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 700mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 30g
Cholesterol: 110mg