Instant Pot Chicken Alfredo
This post may contain affiliate links. Please see our privacy policy for details.
A one pot, no fuss, no babysitting dinner! Even the uncooked pasta cooks right in the IP, soaking up all that creamy goodness!
This has been my go-to quarantine dinner for most of March. And now April. That and cheese and wine and basically all the carbs.
No, but really, this IP dinner has been so unbelievably convenient, and it doesn’t require too many ingredients. With just a few staples – wine, stock, heavy cream, garlic and Parmesan – you can make homemade alfredo sauce in minutes without any kind of babysitting.
Even the uncooked pasta cooks right in the IP. Just be sure to let it sit for 2-3 minutes once you release the pressure, letting the pasta absorb all that creamy alfredo goodness.
Serve with all the extra Parmesan on top, crusty bread, and the wine you used for the recipe. Let nothing go to waste, especially the wine.
Instant Pot Chicken Alfredo
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 8 ounces fettuccini noodles, broken in half
- 3 ounces freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
- Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I was nervous at when I first took the lid of because the sauce looked to thin… then I jumped into the comments and others have said the same thing ..
I actually let the mixture stand for about 6 minutes and then added the cheese. It thickened up.. IT WAS SOOO GOOD!! I will make this again!!
My word of advice concerning this recipe is to be familiar with operation of the insta-pot before you start. I overcooked mine because i didnt understand well enough how the machine worked.
And most certainly cover the vent with a cloth, not a paper towel, before you release the pressure. It REALLY spews for about 2 minutes.
The sauce looks too thin until you mix in the parmesan, but then it thickens up.
I will likely make this again, and thosr are words I rarely say for online recipes.
Covering the vent on a pressure cooker is a major safety hazard.
Sounds delish! If the wine was omitted, does it need to be substitued with anything else? Thank you!
Try living on the edge and use the 1/4 cup of wine.
Not everyone drinks alcohol, Adam!
OMG. Damn Delicious as promised. Made exactly as recipe stated and perfect. I loved everything I’ve tried from Chunga. Never disappoints
I thought this was very good.
Very delish. I was leary about putting the heavy cream in at the beginning. Omitted the wine tho 10/10
How many people does this feed? Couldn’t find any mention anywhere!
The recipe lists the number of servings in the recipe box above. It yields 4 servings. 🙂
While we didn’t find this as great as the reviews made it sound, it was still pretty good for being a relatively easy and fast meal. Even though I deglazed the pot with the wine, I got the dreaded “burn” message on my Instant Pot, but luckily scraping down the bottom worked and it was able to fully cook. I doubled the recipe in my 6 qt. IP and it worked fine. When it came time to do a quick release, I threw a wet washcloth over the nozzle to avoid the spray issue others have noted; use tongs to fling the (very very hot) cloth into the sink after it’s finished depressurizing.
This turned out so much better than I expected. I doubled the recipe and cooked on high pressure for 10 minutes before doing a natural release. There was a lot of liquid left and I was worried it was ruined, but I followed the directions and let it sit for about 5-8 minutes, stirring occasionally. It just continued to thicken and, after I added the cheese, the IP was filled with this creamy dish with tender chicken and perfectly cooked pasta.
The ease of the recipe and the taste was great! Giving four stars instead of 5 because the quick release after pressure cooking misted buttery cream all over my kitchen cupboards and window.
This was delicious and fulfilling, I had to tack on a few extra minutes for the pressure relief. All in all, it was delicious.
This was really good! I think I put a little over 8oz of fettuccini so some were Al Dante but the flavors were on point! Will double the recipe next time and cook the chicken thighs longer they kinda looked like they weren’t fully cooked but it could just be the meat idk but it was really good!
Amazing recipes
This is Fantastic! I’ve made it exactly as is and it’s perfect. The whole family loved it. I also always like to experiment with recipes and I added a small store bought jar of basil pesto, and WOW! It’s like a whole new dish! It has become my family’s favourite dish either way I make it.
Delicious! I x1.5 the recipe. Worked really well. I was subbing chicken stock concentrate + water instead of broth and accidentally used double the concentrate – I think a very happy accident.
Made it for my friends, and it was a hit. Would definitely make it again.
I don’t know what issue people are having with sauce squirting out of the pressure valve bc I doubled this recipe and had no issues. Delicious and easy! Would recommend.
Delicious! I also had the issue with the quick release spraying the sauce, but I knew from other reviews that would happen, so I just held a towel up when I released the steam to catch as much of it as I could.
This is a great base recipe for making Alfredo in an instant pot. I love an Alfredo with big flavors so I add a lot of stuff. Prior to tonight, I’ve made it with blackened chicken, sun dried tomatoes, twice the garlic, and topped with green onions. Tonight I made it with broccoli, twice the garlic, shallots, rosemary, thyme, and bay leaf . That’s the great thing about a base recipe though! You can adjust it to your personal preference.
This was a great recipe. My picky 6 year old even liked it! This will be going into the regular rotation. But 2 notes, watch the quick release, it was messier than I thought it would be, and you may have to adjust the cook time. I had to add 2 minutes, it may have been the brand of noodles. But delicious!!!
HOW is this so good!!! Absolutely perfect!!
This was truly delicious. Made it for dinner last night.
Although I was caught off guard when the vent started to sputter sauce, I pushed through it and it turned out perfect. My family devoured it so I will definitely be making it again.
I just made this for dinner and it was amazing!!!!
Loved this recipe! Want to make it again for more people…would the cooking time change if I doubled the recipe?
Consistently one of my go-to recipes for an easy, delicious week night dinner! Always a crowd favorite!
This was delicious! Definitely adding this to my rotation.
This was so great and so easy on a work night! Thanks so much for your amazing recipe!!!
We loved this, it’s an easy dinner for days when you can’t do much. Very damn delicious, I will worry about the carbs tomorrow. Would love to know cooking time for a double batch.
We did double batch and doubled time/ I set an alarm on my phone 4 mins less than double time and checked the food- it was ready to go and still delicious
I tried this recipe and it was almost a disaster! The “quick release” squirted Alfred sauce all over my kitchen. After cleaning that up I put my pot on sauté and cooked off the excess liquid after about 40 minutes. We’ll have it for dinner tomorrow. Fingers crossed!!
I used Italian seasoning with salt and pepper on the chicken along with shredded mozzarella and provolone cheese with parmesan at the end and it came out amazing.
As the website says…..”Damn delicious”!! That turned out so good. Who needs Olive Garden with this recipe and an Instant Pot!!!
Yum!!! Made it for the first time tonight. Chicken came out a littleee dry but I realized 3/4 through browning the chicken I needed the sauté on high (defaulted to med) so maybe that was the issue. I did have to put a teensy bit of arrowroot powder to thicken the sauce however I did put a little more broth (used beef as that’s what I had opened) than called because I used 1.5lbs of chicken. Other than that, it was easy and will be making again!! Thanks!
ps. 4.5/5 stars for me!! I didn’t see the rating option.
Amazing! Made with GF noodles, fast and delicious!
Best fettuccine Alfredo recipe ever!!!!! Can’t believe it was so easy to make?!
Hands down best/easiest alfredo sauce!! I have tried many alfredo recipes before and oftentimes are too thick or the flavor lacks. This was SPECTACULAR — thin, but just enough flavor to coat the noodles. Served with a side of broccoli. Adding this one to the tried & true recipe book!
This is a great recipe for the Instant Pot. Instead of chicken, I usually add broccoli florets after step 5.
What if you use frozen noodles??
well it might do the same thing hopefully
Whoa! I just made this for lunch and this is possibly the best alfredo sauce I’ve ever tasted! And I made it?! Thank you so much for this delicious recipe. As a note, I made this without the white wine (I didn’t have any on hand) and it’s still divine.
Can I make this in slow cooker as well?
The pasta was phenomenal, but my chicken was dry unfortunately. Will have to spring for the chicken thighs next time or just cook the chicken separately. I also added a squeeze of lemon on top to brighten it up. Thanks for the recipe!
Should I cut up the chicken before cooking it in the instant pot or wait until it’s done cooking?
I loooove this recipe. My boyfriend, an ex olive garden waiter and most picky person alive, thinks it’s phenomenal.
I use a 6 qt instant pot and only when I double the recipe do I have problems with liquid bubbling from my pressure release valve. However. I live in Utah and idk what the altitude does but my noodles are never cooked by 6 minutes, and my sauce doesn’t just reduce naturally. Both are pretty easily solved by switching to saute function after pressure cooking to allow the extra liquid to boil down!
Looks so delicious… nice recipe
For all the chefs out there struggling with the mess that can happen while venting on your Instapot. After checking out other recipes it seems the key is layering your ingredients and not stirring them. Start with chicken broth, cream, seasoning and then pasta. I did not add chicken, because I was roasting one in the oven. Also, I waited 5 minutes to release pressure. Don’t use any substitute for the heavy cream, it will curdle for some reason. It was soooooo yummy!! Hope that helps.
Simple and very tasty.
Very good, made exactly as specified with exact ingredients, but probably shouldn’t of let it depressurize on it’s own for even one minute. Noodles were just a tad bit overcooked but that was due to my mistake. Have faith in the instructions. When I opened lid, it did boil up more than I expected(2/3 up lid), but nothing alarming.
Thank you for the recipe!
I made this and it was absolutely delicious. I used half and half instead of heavy cream and Prosecco that I was drinking instead of regular white wine. I added basil and oregano when I sauted the chicken. Flavored perfectly and my family loved it. Oh, I also added about 1/3 or so cream cheese. It was soooo good!
So good but I’m wondering if you can double this recipe and get similar results?
Hi, Im from Manila and I just got an instapot. a gift from my husband. I tried your recipe ( my first time to use insta) and it turned out great. My family loved it. Thank you for sharing this recipe 🙂
Decent flavor but it made a GIANT mess of my Instant Pot and my oak floor. It looked like it snowed in my kitchen. ) Never had that happen before. I seriously am hoping my instant pot isn’t ruined. When I went to release the pot, creamy sauce blew everywhere through the steam vent. I mean EVERYWHERE. I can’t imagine I am on the only one who this happened to. The sauce was oozing through every crevasse of my instant pot steam vent and spraying across the floor. My instant pot, my stove and my floor were white with sauce. So 10 minutes later, after cleaning my house, we got to try the pasta.
The pasta was VERY al dente and I followed the time precisely, so I would use a smaller pasta next time (Maybe spaghetti) that requires less cook time so it is a little softer with this timeline. The chicken was the perfect texture (not overcooked or undercooked).
I also found that it was heavy, like elmers glue. I am more of a wine with a little alfredo fan like they make in Italian Restaurants. This had the same texture as the stuff out of a jar.) Not bad flavor, but it is VERY thick sauce.
So I don’t think I will make it again, but it wasn’t bad but not great either. I am still in search of a restaurant quality alfredo.
To address the geyser issue when releasing pressure: I only did 4 minutes manual, then let it go 2 min natural release. Even doing that, I had to put a towel right by the valve and release *slowly*. If I started going too fast, it definitely tried to sputter out the sauce. So go slow. I let it sit for the 3 minutes, but it was still very soupy. Stirred in the cheese, which didn’t help as much as I thought it would. I removed the inner pot to let it sit for awhile, thinking cooling it down would thicken it, but nope. I ended up adding a bit of cornstarch. It really is delicious though. We have been in a dinner rut, my kids ate like all of it. I think next time I will add a full 16oz of noodles because there is so much sauce. And that would help too with the soupy issue. This one will be added to my rotation for sure. Thank you!!
I’ve made this a few times now. It’s a family favorite!!
This was delicious and easy. Both my husband and son loved it as well.
My family loved this. I loved making it. It was so easy. Unfortunately I can’t eat it because I’m lactose intolerant. But it smells great!
So delicious. So simple. Creamy and flavorful. Perfect. Better than our highly rated local Italian restaurant. Definitely a family favorite. Will make this again and again.
No matter how long I let this sit, the sauce was terribly thin and soupy. The flavor was good, but the consistency was hard to get over. Made me sad!
this is one of my favorite instant pot recipes. as another commenter mentioned, i get 8oz of white mushrooms and quarter them then saute in butter and add them at the end, it really adds something. to anyone asking i have also doubled this recipe and not changed anything other than doubling the ingredients and it turned out great!
What size is your Instant Pot? I was hoping to double the recipe but mine is 6 Qt.
also 6 qt
This was easy to make and delicious, though I added mushrooms which I think created more juices so it was a little on the soupy side (oops) but it still had great flavor. I used a mix of regular freshly shredded parmesan and Parmigiano-Reggiano(YUM). Will definitely make again but maybe cut back on a little broth if I am using mushrooms, or maybe sauteing them first would help.
Made a second time, this time when adding mushrooms to the recipe I sauteed the mushrooms first then set aside and added them back in when adding in the cheese(I love mushrooms so I love having them in my pasta). Turned out perfectly creamy. New go-to alfredo recipe for sure.
Excellent made thus about 10 times already
I put in a whole pound of rigatoni 5 chicken breasts and 2 cups of heavy cream.
looks great, but is the pasta pre cooked before you add it to the instant pot?
Good flavor but I had the same problem that many had with this recipe. I had a geyser of alfredo sauce when I quick-released the steam from my IP. What a mess. Not sure what happened. I’ll give it another try but if anyone figures out the problem that many of us are having please post the solution.
I have an Ultra and have made this twice for my family now, no issues other than the sauce requires me to turn on the sautee function to reduce it… no way is it going to thicken in 3 minutes, the first time I waited/attempted and it was no where close.
With it being such a big hit, I shared with my parents… they have the normal IP where you turn the pressure release valve for QR vs. pressing a manual button down on my Ultra. My mom said it went EVERYWHERE… all over the floor, it erupted! It was a mess (they’re still cleaning) but they said it tasted great…
I’ve seen other comments that had a similar experience… did you try again without a geyser? I wonder if anyone has figured out why some have the sauce issue with QR???
Kristy, I did try again and followed another person’s feedback to layer the ingredients and not stirring them. I started with chicken broth, cream, seasoning and then pasta. I got the same results as your Mom…sauce EVERYWHERE. Too bad because this was a great recipe. I wonder if maybe it is the “brand” of cream that could be the culprit.
I LOVE me some Damn Delicious recipes. Unfortunately this was a “toss it in the trash and figure out something else” recipe. Absolutely nothing about this dish turned out well. Undercooked pasta, flavorless sauce. I’ll stick with Chungah’s other recipes!
What is the measurement of 1 cup in ml, please?
About 236.588 mL.
This recipe is a keeper! The Alfredo is one of the best I have ever made. The family loved this meal. I loved how quick and easy it was. Thanks
So damn delicious! I made this as stated but my cream seemed to have separated and curdled when I opened the instant pot. It still tasted great after stirring, but is it supposed to look like a cottage cheese before I mix it? No one noticed and every bit was gobbled up, but I’m curious if I messed up. Thanks!
did you use whipping cream or half and half? Half and half or milk will curdle.
Although I haven’t made this yet, it looks amazing. I have always liked red wine. I know nothing about white wine. Can anyone give me a good recommendation for a good dry white wine? Thanks!
I just use cooking wine!
I used Pinot Grigio, worked well with it, was super delicious.
Kid pleaser! My 4 yr old asked if we could have this every day. He normally doesn’t like pasta or noodles at all (super weird, right?). The flavor is so good, and it’s great to pair with some roasted veggies. Thanks for an awesome recipe!
FYI this recipe doubled beautifully. I did not have white wine on hand (gasp) so I just omitted it. I didn’t increase any of the other liquids. I was worried about the mess others mentioned so I cooked on high pressure for 4 minutes, covered the IP with a find rag and natural pressure release for 2 and then I slowly let the remaining pressure escape. Also since I doubled it I was worried about there not being enough room for the chicken so I oven roasted the breasts and they were done at the same time!
Omg that should say DOUBLED. Clearly I did NOT proof read.
Can this be made on the stove because i don’t have an instant pot?
Deee-lish!!!! But…
Guys, what did I do wrong? I had a geyser of alfredo sauce when I quick-released the steam from my IP!! It was not fun to clean up.
Had the same issue, I had to manually hold the release valve halfway in order for the geyser to stop.
Mee too! I use my IP at least once a week and this is the first recipe I have ever used that my IP was a complete mess afterward and yes…Alfredo sauce everywhere and indeed it was not fun to clean up. Why did some not have this problem?
Easy and so tasty. I had no cream, so I used a can of cream of chicken soup with some milk. Everyone loved it!
No review yet but any idea if any adjustments would need to be made to do this in a 3 qt mini Instant Pot?
This was super delicious and very easy!
Used Moscato instead of dry wine and doubled the recipe, so would like to leave 10 stars instead of 5.
Kate, I want to double but is it as easy as just doubling the ingredients ? Hate to goof it up but 4 servings is not enough for us.
This was absolutely excellent. I followed the recipe exactly and was so pleased with the outcome. My husband and picky eater 2 year old ate it right up! Thank you!
My whole family loved it. My 12 year old daughter made it for dinner the other night and it was a hit,
This looks and sounds incredibly delicious! Do you have any recommendations for how to make this without an instant pot?
This turned out to be amazing! My husband couldn’t believe the sauce was made from scratch.
The only issue I ran into was when I released the steam, some of cream released too so it created quite a mess. Did anyone else run into this issue too or how can I avoid this from happening again? I am definitely going to make this again, but hopefully with less of a mess!
Yes!!!!! I was like WTF!!
The top will make a mess when you quick release. If you can more slowly release the pressure, it should be a lot cleaner!
No, I tried that but it was a mess!
I’m planning to try this. I have such a hard time with “season to taste.” Could you be so kind as to give me a good starting point? 1/2 t salt with a 1/4 t pepper?
Sauteed 2 diced strips of bacon for a few minutes before the chicken and garlic were added, then continued with the other instructions. Right after adding the liquids and pasta, I added about 6 oz of chopped fresh spinach with the chicken on top as instructed. My husband and son loved the tender chicken, perfect amount of sauce and pasta texture was perfect. Thanks for a great recipe that was fast with easy cleanup! Very yummy!
The name doesn’t lie ….it was indeed d**n delicious! My picky teenage son even likes it. Thanks for sharing.
I thought that this was great, and such little work! I didn’t have any chicken or cream, so I used 1 cup 2% milk with 2 tablespoons cornstarch and added the vegetables that I had in the fridge (spinach, broccoli and mushrooms). Came out great! Thanks!
Just made this and it’s AMAZING. So quick and easy. My husband asked where I got the sauce, it’s so good. He couldn’t believe I made it. LOL.
This was amazing. I made a mistake and put the pasta in before using the pressure cooker setting. I stopped it, pulled out the pasta then restarted it. It still turned out wonderful. The entire family loved it.
You’re supposed to pressure cook the pasta.
I have all these ingredients in the pantry and this looks amazing. I’m wondering if it can be done with a crock pot? Would anyone have any suggestions to adjust to crockpot or stove?
Your blog is amazing… And such awesome photos and recipes! Chicken Alfredo looks super delicious! Waiting to try! Can you suggest a replacement for white wine…
Chicken or vegetable broth.
Sounds delicious! I can’t wait to try it. Even though I am an excellent cook taught by my mom and that meant everything had to be made from scratch cause that’s the way she taught herself. Honestly I don’t know any other way but I want to learn other ways and try new recipes. I want to cook this in my new pot called an 8 quart pressure cooker if I can. Its a gift and I’m not sure if I know how to use it compared to home canners which I have no problem using. Can I use it to make this recipe?
Yes
Sounds delicious! I will try it. Even though I am an excellent old fashioned cook only by scratch cook cause that’s the way my mama taught me, I don’t know any other way but I want to try new recipes. I want to cook this in my new pot called an 8 quart pressure cooker if I can. Its a brand new gift and I’ve never heard of such a thing. Can I do it with this recipe?
Great recipe! Made this with chicken breast and added broccoli. I also used light cream because I didn’t have regular and the sauce still came out great. I cooked the broccoli separately and stirred it in at the end. Super easy, will definitely make it again!
I don’t know what exactly happened, but this was the first recipe I tried to make in my IP…and it burned. I used medium frozen chicken breasts so I set the cook time on manual to 13 min. It seemed to vent steam from the very beginning, it never started the countdown timer, and after 20 minutes I got the dreaded “burn” message. Most of the food was inedible; I ate one very dry chicken breast that didn’t have too much burnt sauce on it. Help?
If it let off steam during the cooking time, you must not have had it sealed. Either your vent was open or you didn’t have the seal inside the lid or something. And since it never counted down, it must not have come to full pressure, which makes sense if it wasn’t properly sealed. Then, because you lost steam, you lost liquid and that’s why it burned and was dry. Also, you didn’t need to increase the cook time for frozen chicken. It just would have taken longer to come to pressure.
But don’t give up! Once you get the hang of it, using the pressure cooker is great!
So quick, easy and delicious! My quarantine kitchen adaptations were: chicken breasts, rotini, pre-shredded Parmesan/Fontina/Asiago cheese mixture, and I added a little more chicken stock to replace the white wine (I’m sure the sauce would be even better with that!) Thanks for another great InstantPot recipe.
Can I double this recipe in an 8qt? Would I need to change the cooking time? Thank you!
I made this tonight and it was amazing. I used chicken breasts because that’s all I had. Otherwise, I followed the recipe, exactly as written. If I had broccoli in the house I would have cooked It and added it at the last second. This is a quick, easy, amazing meal.
I love this site and your recipes!
How can fettuccine cook in 3 min when it’s not under pressure, and takes 9 min to cook in boiling water?
Really? You might need to read the cooking directions again because the directions are very clear.
This was great! Both my kids ate it and said they would eat it again!
Never made pasta in the instant pot before. It all stuck together and the dairy curdled. So make sure you don’t try to substitute the heavy cream. I used evaporated milk which should have been fine. Flavor was fine. Luckily the kids believed me when I said the curdled milk was extra cheese. I used chicken breasts since that’s what I had in the fridge. I might try pasta on top since it stuck to the bottom and I got the burn message.
The pictures and the overall recipe look amzsing and I just can’t wait to try it
This looks yummy! Can I use frozen chicken breasts? How long would you set time at? Thank you!
Can this be frozen?
I’m obsessed with this recipe! It was one of the first things I tried out using my instant pot and now it is my go-to alfredo recipe. I add a little condensed flour and heavy cream at the very end to thicken the sauce a bit.
One of my girlfriends is coming over tonight and I want to make it but she does not eat chicken so I was going to use shrimp. Has anybody tried this? I know shrimp cooks quickly so I was thinking of cooking it separately and throwing it in at the very end. Any ideas?
This looks delicious – can I use half and half if I don’t have heavy cream?
I used half and half and though it tasted okay – the cream curdled and it didn’t look very nice. I had to add a little bit of butter for flavor and some flour to thicken.
Taste was great but the cream curdled. I used half & half so maybe that was the problem?? Flavor was great but the sauce was a little thin.
Can’t wait to try this recipe! It looks so good and making with Instant pot must be very easy, thank you so much!
Made this for dinner tonight and it was amazing! I used chicken breasts and bowtie pasta (b/c #quarantinelife). I did have to let it simmer on saute after pressure cooking to further reduce the sauce beyond just letting it sit for 3 minutes, but once I did that it was perfect! We threw in a handful of spinach at the end for a veggie. My husband’s words after trying two bites were “when are we making this again?” Thank you for an awesome recipe!
Made this for dinner tonight, and it was so delicious! Will definitely make this again
Directions for this recipe for the stove, thanks
Hi. This recipe looks delicious! Can I use whole-wheat pasta?
What can I do if I did have white wine?
Just use a bit of chicken stock.
Can you use chicken breast? How would you adjust the cooking to do so? Maybe keep the breasts whole and cut at the end once cooked?
Look up a complete good to cooking chicken.. basically goes over cooking every kind of chicken in the instant pot.. basically, it’s about the thickness of the chicken.. pretty sure chicken breasts cooked whole was anywhere from 20-30 minutes.. cooking longer, at least when it’s the dark meat like thighs results in a more fall off the bone kind of meat. But if I remember right, even a whole chicken was at most 30 minutes. There’s a guide where she talks about how pain staking this was and how she won’t eat chicken for a long time, I’m sure you’ll find it! Or.. just realize chicken is very forgiving. She did say that chicken breast didn’t come out nearly as well as dark meat did, and I think this recipe with dark meat would be much better!
This recipe is amazing!!! Can you double or triple the recipe? Do you need to adjust the cooking time?
This looks delicious and I can’t wait to try this. Just to confirm, does the chicken get cooked twice? Or should I add the chicken back in after the pressure cooker is done?
You are just browning the chicken on the saute setting. You definitely put it back into the pot to finish cooking with all the ingredients for 6 minutes on high. Hope this helps.
I made this dish anyways, I used chicken breast, so it was pretty tough. I would probably cook it once and add it in later for chicken breast. Besides that, it was delicious and I can’t wait to make it again! Thank you!
Can you do this without an instapot?