This creamy Instant Pot Chicken Alfredo is delicious and so simple.  You'll have a meal ready for your family in no time!

Instant Pot Chicken Alfredo

22 oz. jar Alfredo Sauce

Tbsp. minced garlic (to taste)

chicken

dry pasta*

Pepper (to taste)

water

Add oil to the pot and turn on &#8220;Saute&#8221;.  When the oil is hot, cook the chicken in the pressure cooker until golden brown on the outside.

Once the chicken is brown, add all other ingredients to the pot.

Turn on high pressure for 5 minutes and quick release when finished.

Enjoy with shredded parmesan, garlic bread and/or salad!

This recipe turned out pretty good!  I used canned chicken instead, plus an extra jar of alfredo sauce.  The timing didn't work out as well for me, though.  The noodles were still crunchy after 3 minutes, so I put it on for another 2 minutes.

This was my first ever Instant Pot meal and it was a super success! I would really recommend this! It was DELICIOUS!!

You use linguine with this? Do you break it at all?

Trying it right now. It is going to be my first dish! Wicked nervous! It is in the on, powering up function right now. It's been that way for about 5 minutes.

First attempt at a meal with my insta pot. Used frozen chicken so used the poultry setting.  What a disaster. I ended up with starchy bricks of pasta and undercooked chicken. Fished out the worst of the pasta and put it all back under pressure for another ten minutes. Chicken was cooked but the entire thing was a runny underwhelming mess. I could have spent the last hour plus making it in the oven and would have had a meal I could have served.  I hope things get better with the instapot...

Can I just say that if you don't follow the directions and things go awry, it's not the fault of the recipe or the pot.

Made this last night.  As I was making it for two people, I didn't use a whole box of the noodles.  Everything was cooked (al dente noodles) after 3 minutes but still runny.  I mixed in a can of Cream of Mushroom Soup and got a good consistency.  Very tasty!  Thanks for sharing....  These pressure cookers are an adventure!

My husband made this tonight and it was not so great. The pictures of the saute shows  a whole chicken breast but the recipe details say diced. Do you saute first and then cut up? Also he used two breasts so he put the time to 3 minutes. Pasta ended up being a brick of barely cooked pasta (and I like al dente. This was not al dente). Suggestions?

Has anyone tried this with shrimp? Should i cool the shrimp first or toss it all in together?

Hi, thought I’d tell you my husband has celiac so I made this with gluten free pasta. I used leftover chicken and it was really good! I followed your everything and the timing was perfect! Pasta cooked just right. Thanks!

I liked the simplicity of this recipe when I saw the picture using a whole chicken breast, but I still didn't feel confident after reading the comments. However I had all the ingredients, so I gave it a try. I used a frozen block of diced chicken breast and sauteed it for a minute on each side. I still had a solid block so I cooked the chicken with just 1/2 cup of chicken stock for 1 minute on manual with QPR. Once the chicken cooked more and separated, I made little wells for my dry linguine bundles. Then following instructions from other recipes, I spooned on the Alfredo sauce making sure that every single part of the pasta is covered by sauce even ones touching the side of the pot.  I cooked on 3 min high pressure with quick release, opened it stirred everything really well, covered it again and left it on warm for another 2 minutes while I got the bowls ready. I topped with bacon bits which added a nice color and flavor.

Delicious!  I've made it twice now, both times I double the recipe into my 8 quart instant pot.  One of my sons had two friends over tonight and they each had seconds as well. I added a half cup of liquid per recipe, tonight I had turkey stock left from making Christmas turkey so I added a cup of that into my doubled recipe.  ( i used it to deglaze the bottom after cooking the chicken I had cut into cuves before cooking ) When I can please 4 teenagers all at once and my hubby who can't get enough, it's a keeper! Now if only my  8 year old weren't so picky..lol 
Thank you for sharing.!

I just made this tonight. I substituted 2 and a half cups of chicken broth for the water (I live at high altitude) and cooked for 6 minutes. Came out perfect!!

My noodles clumped together but broke apart pretty easily, going to try to add them differently next time, it was beyond soupy when it was done, I was disappointed, however as it sat for 5-10 it thickened right add and was actually a good meal. LEARNING CURVES..

I will absolutely be making this again now that the concept no longer scares me, lol.  That said I did deviate in a few small ways:
1 Jar Alfredo Sauce
minced garlic (to taste)
2 diced chicken breasts (I used one)
1 box dry pasta (I used half a box/fettucini)
Pepper (to taste)
2 cups water
I used  high pressure for 5 minutes and quick release when finished

This is a favorite at our house! I use 2 jars of alfredo and use the 2 cups of water to rinse out any sauce left in the jars. I also add a little cajun seasoning to my chicken while it cooks and a pinch to my sauce. SO good!

Loved this recipe, comments did help.  Cut up chicken and sautéed with olive oil spray until lightly  browned. The chicken was completely cooked.  Added 1 cup of water the pasta, garlic, pepper and alfredo (Classico 4 cheese) , wanted to add two jars and only had one. So changed it up a little by adding Tostitos queso blanco dip (medium)  for the second jar and it worked just fine. Cooked for 6 minutes on high, quick release and it came out perfect. My husband hates Al dente.  So it was a winner for him also.

Instead of 2 cups water, I used a can of chicken broth and added enough milk to equal 2 cups (about 1/3rd cup).  I also added a diced onion (sautéed after the chicken) and a diced jalapeño .  I used 2 cups of dry mini penne pasta.  I like this pasta for chicken alfredo and I didn't have to break anything up.  I cooked of 8 minutes and quick-released.  Some of the sauce vented out, so next time I plan to only cook for 4 minutes, but do a delayed quick-release 10 minutes after the timer ends.

Delicious, easy, and forgiving.  I wanted to work with what I had in the cupboard.  I didn't have a 22 oz jar of Alfredo, only 16 oz, and only a half box of linguine. I decreased to one cup of water. Used one chicken breast. Towards the end of chicken saute, I added 1/3 cup diced onion, and  sauted a 1/2 tsp granulated chicken bullion for extra flavor instead of salt. A splash of white wine to deglaze.  I made a mistake, forgot to close the vent, so I stopped it, opened the lid, stirred the pasta, and added 3 minutes of high pressure.  I just had a  tsp of parmesan, which I added at the end. It looked a bit runny, but I kept stirring and it turned out perfect.   I might stir in fresh spinach at the end of cooking next time.  Thanks for sharing!

Absolutely delicious!! I used an entire box of the Creamettes Homestyle Fettucine (Minnesota girl!), so in retrospect I should have used 2 16oz jars of the Rao's Homemade Alfredo sauce. The flavor was terrific and it wasn't dry, just not saucy enough. you could even skip the garlic if you used a garlic alfredo. Next time I'm going to add fresh broccoli and mushrooms!  I gave it a 5 star review on Yummly, Instagram and Twitter too!!

This didn’t work. The noodles burnt to the bottom. I couldn’t get them off and the instant pot wouldn’t cook because of that. Waste of food.

instant pot chicken alfredo

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 8

Cost: $1.40 /serving

Author : Josie

Ingredients

Instructions

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