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Creamy Instant Pot Chicken Alfredo served in a white bowl with fresh parsley garnish

Instant Pot Chicken Alfredo

Creamy, rich, and ready in under 20 minutes, this Instant Pot Chicken Alfredo is the ultimate one-pot weeknight dinner with tender chicken, fettuccine, and a silky Parmesan Alfredo sauce.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 504
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 3 boneless skinless chicken breasts cubed into even pieces
  • 3 tsp minced garlic fresh recommended
  • 0.25 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 0.33 cup white cooking wine substitute with equal amount of chicken broth if needed
  • 2 cup chicken broth low-sodium recommended
  • 1 cup heavy cream
  • 16 oz dry fettuccine noodles 1 standard box; break in half to fit if needed
  • 1 cup shredded Parmesan cheese freshly grated melts best
  • fresh parsley for garnish optional

Equipment

  • Instant Pot 6-quart or larger
  • Wooden spoon or silicone spatula
  • Cutting board and knife

Method
 

  1. Set the Instant Pot to the SAUTE function. Add the butter, cubed chicken, minced garlic, salt, and pepper. Saute for about 5 minutes stirring often until the chicken is golden brown on the outside. Remove the chicken and set aside on a plate.
  2. Pour in the white cooking wine, chicken broth, and heavy cream. Stir well and scrape up any browned bits from the bottom of the pot. This step prevents a burn notice during pressure cooking.
  3. Add the dry fettuccine noodles gently pressing them down so they are mostly submerged in the liquid. Break them in half if needed to fit. Place the sauteed chicken on top of the noodles.
  4. Lock the lid and set the valve to SEALING. Cook on MANUAL HIGH pressure for 3 minutes. Allow a natural pressure release for 5 minutes then carefully quick release any remaining pressure by turning the valve to venting.
  5. Open the lid and stir in the shredded Parmesan cheese until fully melted and the sauce is creamy and smooth. If the sauce looks thin let it sit uncovered for 2 to 3 minutes to thicken. Garnish with fresh parsley and serve hot.

Notes

Scraping the bottom of the pot after adding liquids is essential to avoid a burn notice. Freshly grated Parmesan melts much better than pre-shredded. Leftovers reheat well with a splash of chicken broth or cream to loosen the sauce.