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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
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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.

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