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Got 30 minutes to cook dinner? Make this creamy dreamy Instant Pot chicken alfredo pasta in less than 30 minutes, half of which is inactive time!!! Effortless and easy, kid-approved comfort food for a busy weeknight! What's not to love here, right? #instantpotrecipe #weeknightrecipe #busycooks #easydinner #instantpotpasta

The BEST EVER Instant Pot Chicken Alfredo Pasta

Creamy dreamy Instant Pot chicken alfredo pasta in less than 30 minutes, half of which is inactive time!!! Effortlessly easy, kid-approved comfort food!

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 cups hot chicken stock, Note 1
  • 1 lb pasta of your choice
  • 1 teaspoon minced garlic
  • 1 teaspoon garlic powder
  • ½ cup heavy whipping cream
  • 4 oz cream cheese
  • 1 cup 2oz parmesan cheese

Instructions

  • Set the Instant Pot to Sauté.
  • Salt and pepper chicken breasts, using half of the salt.
  • When the display reads "HOT", add olive oil.
  • When the oil is hot, put the chicken breasts and brown on each side, about 5 minutes per side. Transfer the chicken onto a plate.
  • Deglaze the pan with ½ cup of chicken stock.
  • Add pasta, minced garlic, garlic powder, remaining 1 teaspoon salt and rest of the chicken stock.
  • Place the browned chicken breasts on top.
  • Close the lid and make sure the valve is set to "sealing".
  • Set the Instant Pot to Pressure Cook/Manual for 10 minutes on high. (NOTE: It took 10 minutes for my IP to come to pressure.)
  • Do quick release by carefully turning the valve to venting. And carefully open the lid.
  • Using kitchen tongs, take the chicken breasts out onto a cutting board.
  • Add heavy cream, cream cheese and parmesan cheese. Cover and let sit for 2-3 minutes, or until cream cheese is softened.
  • Meanwhile, slice or shred the chicken breasts. And add it to the pot.
  • Stir well and serve.

Notes

This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: Using a hot liquid helps to cut down the time for Instant Pot to come to pressure. Using a cold chicken stock will add about 5 minutes to pressurizing stage.
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