Instant Pot Chicken Alfredo
Ingredients
- 1 Pound penne pasta
- 1 to 2 chicken breasts boneless and skinless
- 1 to 2 cups of baby spinach washed
- 3 cups of chicken stock unsalted
- 1 Tbsp olive oil
- pink Himalayan salt
- ground black pepper
Alfredo Sauce
- 7-8 garlic cloves, minced
- 1 Cup of heavy cream
- 2 Tbsp unsalted butter
- 32 grams of parmigiana cheese, grated
- pink himalayan salt
- ground black pepper
Garnish
- parmigiana cheese, grated
Instructions
1. Heat up your Instant Pot by pressing saute button.
2. Season one side of chicken breasts with salt and black pepper. Add 1 Tbsp of olive oil in the inner pot. Place chicken breasts in the pot and brown each side for about 1 1/2 minutes. Set aside breasts and add minced garlic cloves and saute until fragrant, about a minute. Pour sauted minced garlic in a stainless steel bowl.
3. Pour 1/2 Cup of chicken stock in the IP. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot and mix them into the stock mixture.
4. Add 1 pound of penne pasta and chicken breasts in the instant pot. Pour in the remaining chicken stock. Try to submerge all the penne pasta in the chicken stock. Layer stainless steel bowl with alfredo sauce ingredients (except the cheese and seasoning) on the pasta in the instant pot.
5. Close lid tightly and pressure cook on high pressure for 4 minutes + 4 minutes of quick release. Be careful when opening lid.
6. Remove stainless steel bowl and chicken breasts from the IP. Melt 32 Grams finely grated parmigiana cheese into the alfredo sauce 1/3 at a time while mixing with a fork. Taste and season with salt and pepper.
7. Heat up IP by pressing the cancel button, then saute button. Mix baby spinach and 3/4 of the alfredo sauce with the cooked penne pasta. Taste and season with salt and pepper.
8. Cut the chicken breasts into slices and add chicken slices on top of the serving plate of pasta. Drizzle with the remaining alfredo sauce onto the chicken spinach pasta. Garnish with more parmigiana cheese and serve immediately.
