Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo made healthy with no heavy cream, whole wheat noodles and even veggies. This easy 25 minute weeknight dinner is a family favorite.

Author: Olena of ifoodreal.com

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 servings 1x

Category: Dinner

Method: Instant Pot

Cuisine: Italian

INGREDIENTS 

1.5 lbs chicken breasts or thighs, cubed

2 cups stock, low sodium

1 tbsp oil

1/2 tsp salt

Ground black pepper, to taste

11 oz whole wheat or gluten free fettuccine, linguine or spaghetti

1–2 cups cold 2% or 3.25% milk

2 tbsp cornstarch

1/2 cup Parmesan cheese, grated

1 garlic clove, grated

3 cups frozen peas

2 tbsp parsley, for garnish

STEPS

1. To Instant Pot, add chicken, stock, oil, salt and pepper.
2. Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
3. Close the lid and move pressure valve to Sealing, and press Pressure Cook on High for 8 minutes for all noodles except 5 minutes for gluten free noodles.
4. Release pressure using Quick Release method – turn pressure valve to Venting. Open the lid when safe to do so. It will be liquidy – do not worry.
5. Press Saute.
6. In a small bowl, whisk 1 cup (chicken thighs) or 2 cups (chicken breast) of cold milk with cornstarch. Add to Instant Pot along with Parmesan cheese and garlic. Stir gently using tongs.
7. Cook for 2-3 minutes until sauce starts to bubble and thickens.
8. Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
9. Sprinkle with parsley and serve warm.

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