Instant Pot Chicken Alfredo

Ingredients

• 2 (8-ounce/225g) boneless skinless chicken breasts
• ¾ teaspoon salt (divided)
• ½ teaspoon ground black pepper (divided)
• 1 tablespoon olive oil
• 2 cups water ((480mL))
• 1 teaspoon garlic powder
• 8 ounces fettuccine noodles ((227g))
• ½ cup heavy cream ((120mL))
• 2 tablespoons unsalted butter
• ¾ cup grated parmesan cheese ((60g))
• Chopped parsley (for garnish (optional))

Steps

1. 1

   Season the chicken breasts all over with ¼ teaspoon salt and ¼ teaspoon pepper.

2. 2

   Select the ‘Saute’ function on the Instant Pot. Add the oil to the pot and let it heat up. Add the chicken breasts and cook until brown on both sides, about 3 minutes per side. Remove chicken and set aside.

3. 3

   Carefully add the water to the pot, and scrape any browned bits from the bottom with a spoon. Press ‘Cancel’ to turn off the pot.

4. 4

   Stir in the remaining ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Break the noodles in half, or enough so that they lay down in the pot, and scatter them in crisscross patterns in the pot, pressing the noodles down to submerge them in the liquid. Place the browned chicken on top of the noodles.

5. 5

   Secure the lid making sure the steam valve to sealed. Pressure cook on high for 5 minutes. Let the pressure naturally release for 10 minutes. Manually or quick release the remaining pressure and remove the lid.

6. 6

   Transfer the chicken to a cutting board and let it rest.

7. 7

   Meanwhile, gently stir the noodles to separate any that are stuck together. Add the cream and butter, stirring until the butter melts. Gradually stir in the parmesan. Return the lid to the pot and let stand for 5 minutes to thicken the sauce.

8. 8

   Slice the chicken and serve over noodles. Garnish with chopped parsley, if desired.