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Pressure Cooker Chicken Alfredo

Pressure Cooker Chicken Alfredo

The ultimate comfort food, Pressure Cooker Chicken Alfredo is a creamy, savory dish that will satisfy your cravings. This easy weeknight dinner combines tender chicken and pasta in a rich sauce, making it a favorite for any occasion. Ready in just minutes, why wait? Make this scrumptious meal tonight!
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Prep Time 7 minutes
Cook Time 6 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs skinless boneless chicken thighs cut into bite-sized pieces
  • 2 Tbs vegetable oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 22 oz jarred Alfredo sauce I used Prego in this recipe
  • ¾ Cup broth can substitute water if you don't have broth
  • 1 Cup whole milk can substitute other milks and milk substitute, but flavor may be different in the end
  • 2 Tbs Butter can substitute imitation butter
  • 4 oz cream cheese can substitute neufchatel or lower fat cream cheese but whole fat cream cheese works best
  • ½ Cup Parmesan cheese
  • 1 lb penne pasta
  • 1 Cup frozen green peas optional - I didn't use in the video or photos. Other frozen small cut veggies work too
  • ½ Cup Parmesan optional - fresh grated, sprinkled over the top after cooking

Equipment

  • Wooden Spoon
  • Grater
  • Mixing Bowl
  • Instant Pot

Method
 

  1. Cut the chicken into bite sized pieces. Heat the oil in the bottom of the pressure cooker (on the stove top if you use a stove top pressure cooker or via the brown option in your instant pot). Once the pot is hot, add the chicken pieces to the oil and cook for 3 minutes.
  2. Add all of the other ingredients except the peas and the optional garnishing Parmesan. Stir well. If you have a large instant pot, add more water or milk to make sure that all of the pasta is covered by the liquid. Give everything a big stir to ensure it's all coated.
  3. Pressure cook on high for 6 minutes. Allow to naturally release for 5 minutes and then release the pressure manually. Remove the lid and mix well.
  4. If you want to add veggies, do so now and stir well. Garnish with fresh grated Parmesan cheese and serve hot.

Notes

  • This recipe works the best with boneless skinless chicken thighs but any cut of chicken will work as long as it is boneless and skinless and cut into bite size pieces.
  • For this recipe, since you are making it in the pressure cooker, it will work best with a short pasta instead of the typical fettuccini noodles.
  • If using a stove top pressure cooker, carefully manage the pressure stage and do not heat the eye of the stove so hot that you have a bunch of excessive steam from the escape valve.
  • Pressure cookers larger than 5 quarts may need more liquid added before cooking. If the noodles aren't completely covered with liquid, add milk or water until they are.
  • You can add veggies to this recipe at the end if you want an all in one dish. Add 1 Cup of frozen peas, small diced carrots or precooked broccoli for a yummy all in one dish.