Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo - made April 28, 2020 from Shugary Sweets

I would say this recipe couldn't be easier to make but apparently, there is a way for it to fail. And you can trust me to find that way. The original recipe said using frozen chicken breasts is fine. I tried it with frozen boneless, skinless chicken thighs. Uh, I don't recommend frozen chicken at all. By the time the 8 minutes pressure cooking time plus the 8 minutes of natural release time was up, the chicken was still raw in parts. Ugh.

I took the chicken out, sliced it into smaller pieces, put back in the pot, set the pot to Saute mode and finished cooking the chicken that way. The noodles were pretty soft by then but at least I'm not going to kill myself with salmonella poisoning. And you don't have to either.

Taste-wise, this is good, although usual disclaimer that Alfredo sauce is pretty rich, thanks to the heavy cream and Parmesan cheese and the oil separated from the cheese after it cooled and was reheated the next day. Which wasn't very appetizing, truth be told. So a little will go a long way.

1 1/2 cups chicken broth
1 1/2 cups heavy whipping cream
1 teaspoon garlic, minced
8 ounces fettuccine noodles, broken in half
1 pound chicken breasts (I used boneless, skinless chicken thighs)
1 cup Parmesan cheese, shredded
salt and pepper to taste

1. Layer in ingredients in order listed in Instant Pot: chicken broth, heavy whipping cream, garlic and noodles, covering noodles completely in liquid. Do not stir. Top with chicken.
2. Secure lid and, with vent in sealed position, set on Manual for 8 minutes. Once completed, allow to naturally release for another 8 minutes then do a quick release. 
3. Open carefully, remove chicken and add Parmesan cheese. Stir to combine. Slice chicken and add back to pot. Salt and pepper to taste. Stir and allow dish to sit for a few minutes for sauce to thicken. Serve warm.