Instant Pot Chicken Alfredo
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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.
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Chicken Alfredo: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Penne or rotini would work very well here!
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?
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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!
Substitute with chicken stock or water, but it really wouldn’t make a big difference besides probably making the sauce thicker.
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.