by Olena

Instant Pot Chicken Alfredo (Video)

by Olena

5 from 6 reviews

Instant Pot Chicken Alfredo made healthy with milk instead of heavy cream, whole wheat noodles and a handful of veggies. And nobody will complain. This easy 25 minute weeknight dinner is a family favorite!

Instant Pot Chicken Alfredo

Healthy Instant Pot Alfredo

I keep this Instant Pot chicken alfredo recipe in my back pocket for nights when we are super busy. Absolutely everyone loves pasta in my house and entire world.

I have “invented” skinny alfredo with whole milk, Parmesan cheese and whole wheat noodles. And like my friend, Joy, said in the video below we made alfredo “legal” by adding 3 cups of veggies at the end.

If you don’t have Instant Pot, use this stovetop healthy chicken alfredo recipe.

And it is creamy, saucy and absolutely like a real heavy cream restaurant quality alfredo. It is kid friendly, perfect for picky eaters and Instant Pot beginners.

How to Make Alfredo Pasta in Instant Pot

New to Instant Pot? Check out this Instant Pot guide. Also if you don’t have one yet and are a bit confused, read which one I recommend to buy based on your lifestyle and family size.

chicken, peas, milk, cheese, pasta stock to make Instant Pot Alfredo

So here is how we make chicken alfredo in Instant Pot in a nutshell. Watch video below for a longer version of me and Joy cooking and driving Alex crazy.

  • Cut chicken. You want to start with boneless and skinless chicken thighs or breasts. Frozen, half thawed or fresh work. Whatever you can cut into 1 inch cubes and I like to do with kitchen shears right above the pressure cooker. I told you it’s a weeknight meal. The best ever!
  • Layer ingredients in Instant Pot. Then add chicken, stock, oil, salt and pepper. Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking. And pasta doesn’t have to be covered. You can also use penne or any short pasta.

Instant Pot Fettuccine Alfredo

  • Pressure Cook on High for 8 minutes for all types of noodles except 5 minutes for gluten free noodles. Wider your noodles, the more bite to them. So, if you like your fettuccine pasta really soft – cook for 10 minutes. I used linguine this time.
  • Quick Release the pressure and open the lid. It will be liquidy – do not worry. Press Saute.
  • Make slurry. In a small bowl, whisk 1 cup (chicken thighs) or 2 cups (chicken breast) of cold milk with cornstarch. Different amount is because thighs are more juicy than dry breasts and release more water during cooking. You can always adjust later.
  • Thicken the sauce. And milk has to be cold otherwise cornstarch will lump. Add to Instant Pot along with Parmesan cheese and garlic. Stir gently using tongs. Cook for 2-3 minutes until sauce starts to bubble and thickens.

Instant Pot Chicken Alfredo

  • Add veggies. Now as Joy’s family likes to say, we are going to make it “legal” with 3 cups of frozen peas. No need to thaw. Stir and let pressure cooker chicken alfredo sit for a minute to melt the peas. In case you are not aware, we can eat fresh peas. They don’t have to be cooked. That’s why I like to let peas sit only for a few minutes so they don’t turn pale green and cooked.

Tip: Pasta absorbs the sauce with time. You can adjust thickness by letting alfredo sit more or add more milk at any time.

And that’s it! Sprinkle your healthy alfredo with fresh parsley and proudly serve warm to your family. Now, did you hear a lot of “Oh’s” and Ah’s”? I would love to hear from you in the comments below. Making family healthy dinners shouldn’t be hard or complicated, friends.

Cheers and until next time!:)

More Healthy Instant Pot Pasta Recipes

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

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Print

Instant Pot Chicken Alfredo

5 from 6 reviews

Instant Pot Chicken Alfredo made healthy with no heavy cream, whole wheat noodles and even veggies. This easy 25 minute weeknight dinner is a family favorite.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian
Scale

Ingredients

  • 1.5 lbs chicken breasts or thighs, cubed
  • 2 cups stock, low sodium
  • 1 tbsp oil
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 11 oz whole wheat or gluten free fettuccine, linguine or spaghetti
  • 12 cups cold 2% or 3.25% milk
  • 2 tbsp cornstarch
  • 1/2 cup Parmesan cheese, grated
  • 1 garlic clove, grated
  • 3 cups frozen peas
  • 2 tbsp parsley, for garnish

Instructions

  1. To Instant Pot, add chicken, stock, oil, salt and pepper.
  2. Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
  3. Close the lid and move pressure valve to Sealing, and press Pressure Cook on High for 8 minutes for all noodles except 5 minutes for gluten free noodles.
  4. Release pressure using Quick Release method – turn pressure valve to Venting. Open the lid when safe to do so. It will be liquidy – do not worry.
  5. Press Saute.
  6. In a small bowl, whisk 1 cup (chicken thighs) or 2 cups (chicken breast) of cold milk with cornstarch. Add to Instant Pot along with Parmesan cheese and garlic. Stir gently using tongs.
  7. Cook for 2-3 minutes until sauce starts to bubble and thickens.
  8. Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
  9. Sprinkle with parsley and serve warm.

Store: Refrigerate in an airtight container for up to 2 days. You can adjust thickness of the sauce with more milk anytime. Do not freeze.

Notes

If you don’t have Instant Pot, use this stovetop healthy chicken alfredo recipe.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

13 comments on “Instant Pot Chicken Alfredo (Video)

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  1. I sauteed mushrooms before adding chicken and pasta, used soy milk in place of whole milk and used frozen broccoli instead of peas. The family loved it!

      1. Wow – best fettuccine Alfredo we’ve ever had!
        I subbed in part steamed broccoli for peas (family doesn’t like cooked peas for some reason) and put in a bit extra cheese.
        This is recipe in number 3 since I.P. purchase. This confirmed to me why Olena loves it so much! Keep those amazing recipes coming!

        1. Yay! Yes, Olena is obsessed for a reason haha. In my super old kitchen and with all the renos and life that happened past year, IP saved the day many times for us. Glad you liked it. Btw, we do not like cooked peas either. I still have vivid memories of a pea mash in a Soviet daycare, with liver burgers. When you add frozen peas, they are raw and just thaw with hot noodles.:)

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