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Instant Pot Chicken Fettuccine Alfredo

Quick, easy and rich AF chicken fettuccine alfredo.
Originally from The Novice Chef Blog and used many times.
Prep Time 15 minutes
Cook Time 7 minutes
Natural Release 10 minutes

Equipment

  • Instant Pot

Ingredients

  • 1.5 cup chicken stock
  • 1.5 cup heavy cream
  • 1 lemon juice
  • 2 garlic cloves minced
  • 8 oz dry fettuccine noodles broken in half (1/2 lb)
  • 2 cup cooked chicken (see note)
  • 12 oz shredded parmesan cheese
  • 1 dash salt & pepper

Instructions

  • Add the broth, cream, lemon juice, garlic, salt, pepper, and noodles to the pot in that order. Do NOT stir, but ensure that the noodles are fully covered by the liquid. (Push them down if needed)
  • Add in the chicken on top of the pasta.
  • Close the pot, sealing it. Cook at high pressure for 7 minutes. (If doing a double batch, or for softer noodles, add a few minutes)
  • Do 10 minutes of natural release, then release the remaining pressure in a quick release.
  • Stir in the parmesan cheese until creamy and enjoy!

Notes

Note on the chicken... you can use any cooked chicken for this, and it works to add it in either before cooking or after. We've used to much success shredded rotisserie chicken, which was thrown in with the pasta to warm up, and also cooked chicken on the side, which works just as well - takes about the same amount of time to cook the chicken on the stovetop as it takes the Instant Pot to get everything cooked.