Instant Pot Chicken Fettuccini Alfredo

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Instant Pot Chicken Fettuccini Alfredo

by Heather Cheney
Preparation 05:00
Cook Time 15:00
Total Time 20:00
4 Servings

INGREDIENTS

• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 chicken breasts, boneless and skinless
• 2 tbsp salted butter
• 5 cloves garlic, minced
• 2 C heavy cream
• 2 C chicken broth
• 1/4 tsp kosher salt
• 1 pinch of ground nutmeg
• 1 lb dry fettuccini noodles
• 1/2 C parmesan cheese, shredded
• fresh basil

INSTRUCTIONS

1. Press saute button on Instant Pot and heat olive oil until display reads "HOT". Season chicken breasts with salt and pepper and place in the pot to brown. Cook 2 minutes per side just until lightly browned, but not cooked all the way through, remove from pot and place on a plate.
2. Melt butter in the pot and stir in minced garlic. Cook for less than 1 minute, stirring constantly until fragrant and pour in cream.
3. Bring cream and garlic to a simmer while scraping the bottom of the pot with a spatula to release the browned bits from cooking the chicken. Simmer sauce for 2 minutes until just slightly thickened and pour in chicken broth, salt and nutmeg.
4. Break dry noodles in half and place into the pot, followed by the browned chicken breasts.
5. Cover Instant Pot and set it to cook at High Pressure for 6 minutes.
6. When time is up, allow Instant Pot to naturally release pressure-- about 8 minutes (See Notes).
7. Remove chicken and slice if desired before returning to the pot. Stir in cheese and fresh chopped basil before serving.

source:https://heatherlikesfood.com