5 Ingredient Instant Pot Chicken Alfredo
This creamy and rich pasta dish can be prepared in less than thirty minutes, making it a fantastic option for busy weeknights or when you want to impress friends and family with little effort.
Ingredients
Main Ingredients
- 1 tablespoon olive oil (extra virgin) A healthy fat that gives a wonderful aroma and taste to the dish.
- 2 cloves garlic (finely minced) The aromatic essence of garlic brings depth and richness to the meal.
- 1 lb. boneless skinless chicken breasts (cut into 1-2 inch cubes) Juicy and tender chicken pieces absorb the creamy Alfredo sauce.
- 8 oz. dry fettuccine or whole wheat linguine The pasta serves as the base, soaking up every bit of the luscious sauce.
- 1 jar (15 oz.) Alfredo sauce A convenient choice that elevates the dish with its velvety texture and flavor.
- 1 jar (15 oz.) water Used to thin out the sauce slightly, allowing it to blend seamlessly with the pasta.
- to taste salt and pepper Essential seasonings that enhance all the flavors in the dish.
Instructions
Preparation
- Hit sauté setting on your Instant Pot and set the timer for 5 minutes.
- Add olive oil, garlic, and chicken to the Instant Pot. Sauté for 5 minutes, stirring only once or twice to ensure even cooking.
- Make sure no chicken is stuck to the bottom after sautéing has finished.
- Break dry uncooked pasta in half and add it into the Instant Pot.
- Empty the jar of Alfredo sauce into the Instant Pot, then refill the same jar with water and add it as well. Do not stir.
- Seal the Instant Pot and set it to ‘high pressure’ for 9 minutes.
- Flip the valve to release the pressure (quick release) after the timer sounds.
- Once the pressure subsides, carefully open the lid and stir everything together until well combined.
- Divide between 4 plates, topping with freshly grated Parmesan cheese if desired.
Notes
For more flavor, add a splash of fresh lemon juice or some fresh herbs like basil or parsley. To enhance creaminess, substitute half the water with chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to three days.