Chicken Alfredo

By July 31, 2017

Instant Pot Chicken Alfredo by Amy + Jacky @ Pressure Cook Recipes


  • 1 pound penne pasta
  • 2 boneless, skinless chicken breasts
  • 2 cups (80g) baby spinach, washed
  • 3 cups (750ml) unsalted chicken stock
  • 1 tbsp olive oil
  • 8 garlic cloves, minced
  • 1 cup (250ml) heavy cream
  • 2 tbsp (30g) unsalted butter
  • 32 grams Parmesan Cheese, finely grated
  • Salt and black pepper to taste


    1. Generously season chicken breasts with salt and ground black pepper. Saute in the Instant Pot with 1 tbsp olive oil for roughly 1.5 minutes per side. Set aside chicken breasts.
    2. Saute minced garlic until fragrant. Add sauteed garlic,  1 cup heavy cream, 2 tbsp unsalted butter into a stainless steel bowl
    3. Deglaze Instant Pot with 1/2 cup unsalted chicken stock.
    4. Add 1 pound penne pasta, chicken breasts, and the remaining chicken stock into the Instant Pot. Submerge all the penne pasta in the chicken stock.
    5. Layer stainless steel bowl on the pasta and cook at High Pressure for 4 minutes + 4 minutes Quick Release.
    6. Release the remaining pressure. Set aside stainless steel bowl and chicken breast. Add and melt Parmesan cheese 1/3 at a time in the stainless steel bowl. Taste and season with salt and black pepper.
    7. Heat up the Instant Pot and mix in baby spinach and 3/4 of the Alfredo sauce. Taste and season with salt and black pepper. Serve with sliced chicken breast.


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