Instant Pot Chicken Fettuccine Alfredo
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds chicken breasts, boneless and skinless
- 2 tablespoons salted butter
- 5 cloves garlic, minced
- 2 cups heavy cream
- 2 1/2 cups chicken broth
- 1/4 teaspoon kosher salt
- 1 pinch of ground nutmeg
- 1 pound dry fettuccini noodles
- 1/2-3/4 cup parmesan cheese, shredded
- fresh basil
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, making sure all noodles are submerged, followed by the browned chicken breasts.
Cover Instant Pot and set it to cook at High Pressure for 10 minutes.
When time is up, allow Instant Pot to naturally release pressure-- about 8-10 minutes.
Remove chicken and slice if desired before returning to the pot. Stir in cheese and fresh chopped basil before serving-- sauce will thicken as it cools.