Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 2 lbs boneless and skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 5 cloves garlic (minced)
  • 2 cups heavy cream
  • 2 1/2 cups chicken broth
  • 1/4 tsp kosher salt
  • 1 pinch ground nutmeg
  • 1 lb dry fettuccini noodles (broken in half to fit flat in pot)
  • 3/4 cup Parmesan cheese (shredded)
  • 3 tbsp fresh basil (cut into thin ribbons)

Instruction

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
  • When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
  • Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
  • Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.