Instant Pot Chicken Alfredo
Ingredients:
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. garlic powder
1 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
1 1/2 c. heavy cream
1/2 c. whole milk
2 c. low-sodium chicken broth
1/2 tsp. dried basil
8 oz. fettuccine noodles
1 c. freshly grated Parmesan
1 tbsp. chopped parsley
Directions:
Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it’s hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.
