Instant Pot Chicken Fettuccine Alfredo

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3 people

Ingredients:

• 2 boneless chicken breast
• 3 cloves garlic cloves
• 1 tsp garlic powder
• dash salt & pepper
• 1 Tbsp olive oil
• 2 Tbsp butter
• 2 cups chicken broth
• 1 cup heavy whipping cream
• 1/4 milk
• 1/2 tsp dried basil
• 6 oz fettuccine noodles
• 5 oz shredded Romano cheese

Steps:

1. I sliced my chicken breast horizontally in half and then cut into lengthwise pieces. Marinate with dash of salt, pepper and garlic powder.

 
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2. Select Instant Pot feature Sauté > Normal Setting. Add olive oil then chicken breast. Allow to sear on each side for 2-3 minutes then remove from pot and set aside. Initially I used less than 1 Tbsp. olive oil, so I adjusted recipe. Remove chicken from pot.

 

 
3. Melt butter and add minced garlic. Allow to cook for about a minute. Then, pour heavy whipping cream and milk. Allow to simmer for 3-4 minutes.

 
4. Stir in chicken stock and dried basil.

 
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5. Add the chicken breasts back in and break fettuccine noodles in half to fit the pot. Using the setting for Pressure Cook > Manual. Cook on high for 7-8 minutes and allow instant pot to naturally release air.

 
6. Carefully open lid, and your sauce will appear like a watery consistency do not worry, this is where your parmesan or romano cheese will come in! Stir in cheese. *I ended up not using parmesan cheese, just 3/4 of the 5 oz romano shredded cheese and the remainder as garnishing and for garlic bread (optional).

 
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7. For my garlic bread, I like to use minced garlic, dash of salt and pepper, garlic powder, dried thyme and olive oil. Spread on your choice of bread and toast.