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Export 10 ingredients for grocery delivery
Step 1
To Instant Pot, add chicken, stock, oil, salt and pepper.
Step 2
Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
Step 3
Close the lid and move pressure valve to Sealing, and press Pressure Cook on High or Manual for 8 minutes if you like pasta al dente, 10 minutes - very soft, gluten free - 5 minutes.
Step 4
Release pressure using Quick Release method – turn pressure valve to Venting.
Step 5
Open the lid when safe to do so. It will be liquidy and not pretty - do not worry.
Step 6
Press Saute.
Step 7
In a small bowl, whisk 1 cup (if using chicken thighs) or 2 cups (for chicken breast) of cold milk with cornstarch.
Step 8
Add to Instant Pot along with Parmesan cheese and garlic. Using tongs, stir gently while separating the noodles.
Step 9
Cook for 2-3 minutes until sauce starts to bubble and thickens.
Step 10
Optional: Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
Step 11
Sprinkle with parsley and serve warm.
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