Instant Pot Chicken Mushroom Alfredo

The Instant Pot is one of my favourite methods for making one dish meals. I used it from start to finish for this tasty chicken mushroom alfredo. The alfredo has a great flavour from the combination of mushrooms and herbs. This cheesy, creamy mess of a pasta was a hit with all family members!

While the process would be different, this recipe could be made on a stovetop as well.

A few important features in this pasta:

1. Parmesan cheese – Alfredo without parmesan is just sad in my opinion. Use enough real parmesan cheese and you don’t need to add any extra cream cheese or mozzarella filler.
2. Heavy Cream – You can get away with using a lower fat cream, but the pressure cooker will likely make it curdle a bit. Also, you may need to add some thickener at the end. Just mix a tablespoon of cornstarch with 2 tablespoons of water and mix it into the pot at the end and it should thicken up nicely.
3. Mushrooms – These are optional, but I highly recommend them as they add a delightful flavour!
4. Garlic – Use fresh garlic… not garlic powder and preferably local garlic for best garlic flavour.

If you are interested in checking out an Instant Pot, click here to see the one I own.

Instant Pot Chicken Mushroom Alfredo

Recipe by trishamartin07Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

The mushrooms and herbs together added a delightful flavour to this alfredo.

Ingredients

• 2 Tbsp oil

• 2 large chicken breasts, cut into small pieces

• 2 cups mushrooms, chopped

• salt and pepper

• 2-3 cloves garlic, minced

• 1 tsp parsley

• 1 tsp rosemary

• 1 tsp thyme

• 1 1/2 cups chicken broth

• 1 1/2 cups heavy cream

• 1/4 cup butter cubed

• 8 oz fettuccini pasta

• 1 1/2 cups grated parmesan

• 3 cups steamed broccoli

Directions

• Press the sauté button on the Instant Pot and allow to heat for a minute or two. Add the oil .
• Add the chopped chicken and sprinkle with salt and pepper. Sauté chicken until partially done and then add the mushrooms. Sauté for a few more minutes.
• Add the garlic and herbs and saute for a few minutes.
• Pour in broth and cream. Add dots of butter.
• Next break pasta in half and add to top. Don’t stir it, but rather push the pasta so it is just under the broth.
  
• Put on the lid and turn the valve to sealing. Set it to manual pressure high for 7 min. Let rest or naturally release for 5 min. Manually release the rest of the steam. If the pasta is too hard for you, just put the lid on and give it a few more minutes.
• Stir in cheese and steamed broccoli, then serve.

Notes

• If sauce is too thin, turn the pot to sauté. Mix 1 tablespoon of cornstach with 2 tablespoons of water and mix it in the pot at the end and it should thicken up nicely. (The sauce does thicken as it cools.)
• To make gluten free, use a gluten free pasta.