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Instant Pot Chicken Alfredo

Get a family favorite on the table in less than 30 minutes. Instant Pot Chicken Alfredo is simple, quick and delicious.
Course Main Course
Cuisine American
Keyword instant pot chicken alfredo
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Meg's Everyday Indulgence


  • 1 Tbsp. butter
  • 2 boneless skinless chicken breasts
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. minced garlic
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 8 oz. short cut pasta
  • 1 cup freshly grated parmesan cheese
  • 1/4 cup cream cheese, room temperature
  • finely minced fresh parsley, optional


  • Turn Instant Pot to saute mode. Once hot, add butter. Season chicken on both sides with salt and pepper. Add to Instant Pot and sear for 2 to 3 minutes per side, until golden. Remove from the Instant Pot.
  • Add garlic and cook, stirring often, for 2 minutes. Turn off saute mode. Add chicken stock, heavy cream and pasta. Stir and press down pasta so that it is submerged in the liquid. Add chicken to the top. Place lid on top and seal the valve. Set to cook on high manual mode for 6 minutes. Let pressure release for 5 minutes naturally then carefully turn valve to force out remaining pressure.
  • Remove chicken to a cutting board. Stir in parmesan cheese and cream cheese. Turn saute mode back on and simmer for 2 to 3 minutes, until slightly thickened. It will continue to thicken as it sets. Slice chicken into thin slices or bite-size chunks. Toss with pasta or add on top when serving. Sprinkle with fresh chopped parsley.