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Instant Pot Chicken Fettuccini Alfredo
by Heather Cheney
Preparation 05:00
Cook Time 15:00
Total Time 20:00
4 Servings
INGREDIENTS
INSTRUCTIONS
source:https://heatherlikesfood.com
by Heather Cheney
Preparation 05:00
Cook Time 15:00
Total Time 20:00
4 Servings
INGREDIENTS
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 chicken breasts, boneless and skinless
- 2 tbsp salted butter
- 5 cloves garlic, minced
- 2 C heavy cream
- 2 C chicken broth
- 1/4 tsp kosher salt
- 1 pinch of ground nutmeg
- 1 lb dry fettuccini noodles
- 1/2 C parmesan cheese, shredded
- fresh basil
INSTRUCTIONS
- Press saute button on Instant Pot and heat olive oil until display reads "HOT". Season chicken breasts with salt and pepper and place in the pot to brown. Cook 2 minutes per side just until lightly browned, but not cooked all the way through, remove from pot and place on a plate.
- Melt butter in the pot and stir in minced garlic. Cook for less than 1 minute, stirring constantly until fragrant and pour in cream.
- Bring cream and garlic to a simmer while scraping the bottom of the pot with a spatula to release the browned bits from cooking the chicken. Simmer sauce for 2 minutes until just slightly thickened and pour in chicken broth, salt and nutmeg.
- Break dry noodles in half and place into the pot, followed by the browned chicken breasts.
- Cover Instant Pot and set it to cook at High Pressure for 6 minutes.
- When time is up, allow Instant Pot to naturally release pressure-- about 8 minutes (See Notes).
- Remove chicken and slice if desired before returning to the pot. Stir in cheese and fresh chopped basil before serving.
source:https://heatherlikesfood.com