Creamy, cheesy and delicious – this Instant Pot Chicken Alfredo is the ultimate comfort dish and is ready in just 30 minutes!
Using an Instant Pot is the easiest way to create fabulous meals in the quickest amount of time! If you haven’t already treated yourself to one, take our word for it – it will revolutionize the way you cook!
An Instant Pot uses pressure to cook food quickly. Not only is it a time-saver, but many people swear that the food they cook in their Instant Pots tastes better than food cooked any other way! And if you try this recipe, you’ll see what they mean!
This Instant Pot Chicken Alfredo tastes as though it’s been served right from Italy! It’s a versatile dish, ideal for a quick family dinner but impressive enough to serve on date night or at a dinner party.
The recipe calls for broccoli florets, but if you’re in a hurry (or you just can’t get any) then frozen florets will work just as well.
The great thing about the Instant Pot is that it can help thaw foods directly from the freezer! If you are using frozen broccoli as opposed to fresh, just saute them in the Instant Pot for a few minutes and remove them once done. You can then add them back in as the recipe calls for them.
Is the food cooked in an Instant Pot less nutritious?
Some people worry that nutrients are lost through pressure cooking, but the good news is that these fears are totally unfounded!
Pressure cooking is actually a healthy way to prepare meals, as it allows heat to be evenly distributed and food to cook quickly.
When cooking vegetables, you don’t need heaps of water. All that’s needed is a little water to create enough steam to cook them. Unlike slow-cooking – which can turn your veggies mushy – pressure cooking produces vegetables that can be just as crisp and vibrant as they were when they went in!
More Instant Pot recipes to try…
You can also try this copycat recipe for Olive Garden Chicken Alfredo
Instant Pot Chicken Alfredo
Creamy, cheesy and delicious – this Instant Pot Chicken Alfredo is the ultimate comfort dish and is ready in just 30 minutes!
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- 2 tablespoons Unsalted Butter
- 1 teaspoon Paprika
- 1/2 teaspoon Mustard Powder
- Kosher Salt and Black Pepper
- 10 ounces Penne
- 1 1/2 cups Low Sodium Chicken Broth
- 1/4 cup Heavy Cream
- 1/4 cup Grated Parmesan Cheese
- 4 cups Broccoli Florets chopped into small pieces
- 4 ounces Cheddar Cheese grated or chopped into small pieces
Instructions
- Select the high setting on your Instant Pot. As it warms up, cut your chicken breasts into 1/2 inch pieces and season with salt and pepper.
- Once the pot has reached the correct temperature, add the butter, stirring gently to melt it. Add the paprika and mustard powder and cook for about 30 seconds until it is lightly toasted. Add the cut chicken pieces to the pot and stir to coat in the butter mixture. Turn the pot off.
- Add the pasta, chicken broth and 1 cup of hot water to the pot. Lock the lid on and ensure the steam valve is sealed. Select the pressure-cook, high option on the Instant Pot and cook for 3 minutes. After 3 minutes, adjust the steam valve to vent to release the pressure. Turn off the pot and remove the lid.
- Set the pot to saute on high and allow the liquid to come to a boil, stirring well. Pour in the heavy cream and add the parmesan, stirring frequently until the sauce thickens, approximately 2-3 minutes.
- Turn the pot off and add the broccoli and cheddar cheese and stir until the broccoli is a vibrant green and cheese is melted, again about 2-3 minutes. Season to taste with salt and pepper.
Nutrition
Calories: 706kcalCarbohydrates: 65gProtein: 44gFat: 24gSaturated Fat: 13gSodium: 1086mgFiber: 5gSugar: 2g
Tried this recipe?Let us know how it was!