Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs chicken breasts or thighs (cut into 1" pieces)
  • 2 cups chicken or vegetable stock (low sodium)
  • 1 tbsp oil
  • 1/2 tsp salt
  • Ground black pepper (to taste)
  • 11 oz any fettuccine (linguine or spaghetti)
  • 1-2 cups cold 2% or 3.25% milk
  • 2 tbsp cornstarch
  • 1/2 cup Parmesan cheese (grated)
  • 1 garlic clove (grated)
  • 3 cups frozen peas
  • 2 tbsp parsley (for garnish)

Instruction

  • To Instant Pot, add chicken, stock, oil, salt and pepper.
  • Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
  • Close the lid and move pressure valve to Sealing, and press Pressure Cook on High or Manual for 8 minutes if you like pasta al dente, 10 minutes - very soft, gluten free - 5 minutes.
  • Release pressure using Quick Release method – turn pressure valve to Venting.
  • Open the lid when safe to do so. It will be liquidy and not pretty - do not worry.
  • Press Saute.
  • In a small bowl, whisk 1 cup (if using chicken thighs) or 2 cups (for chicken breast) of cold milk with cornstarch.
  • Add to Instant Pot along with Parmesan cheese and garlic. Using tongs, stir gently while separating the noodles.
  • Cook for 2-3 minutes until sauce starts to bubble and thickens.
  • Optional: Add peas, gently stir and let chicken alfredo sit for a minute to melt the peas. If it is still a bit runny, you can let dish sit for another 5 minutes or so, it will thicken.
  • Sprinkle with parsley and serve warm.