Looking for a recipe for Instant Pot Chicken Alfredo? Use our Slow Cooker Chicken Alfredo recipe in your instant pot.
CHICKEN ALFREDO IN INSTANT POT
4 boneless, skinless chicken breasts
1 cup quinoa
2 cups chicken broth
1 cup sour cream
1/2 cup shredded Parmesan cheese
1/2 cup fresh chopped basil or 1 tablespoon dried basil
3 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon pepper
Simply set your pot to the sauté setting, and preheat on normal for 1.5 minutes. Add 1 tablespoon sesame oil and place chicken in pot (I used two chicken breasts, two legs and two thighs from a 4-lb chicken). Sprinkle salt and pepper on your chicken pieces.
Sear on sauté setting 4 minutes on side one. Move valve release to venting and release steam. Open pot and season the opposite side of chicken pieces and sear an additional 4 minutes.
Remove chicken and set aside on a plate.
Add broth, quinoa, sour cream, Parmesan cheese, basil and garlic (I used 3/4 teaspoon garlic granules) to the instant pot. Stir together. Place chicken pieces on top of the mixture.
Place the lid on and lock. Set the valve to sealing. Cook on manual high pressure for 10 minutes. Allow the Instant Pot to release naturally (let the pressure indicator lower on its own – approximately 8 to 10 minutes). Switch the valve release to venting and remove the lid carefully. Serve.
If you use larger pieces of chicken, time will need to be adjusted to ensure chicken is completely cooked.
When using an instant pot, this dish can be on your table in 30 to 40 minutes.
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