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.