Instant Pot Chicken Alfredo Pasta Recipe

4 standard portions

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Ingredients

• 1 tablespoon oil (vegetable, corn, or canola)
• 1 large chicken breasts (cut into 1-inch pieces )
• 2 cups (150 grams) mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 10 oz (300 grams) tagliatelle or fettuccine pasta
• 2 cups (500 ml) chicken or vegetable stock
• 5 oz (150 grams) cream cheese (softened)
• 1 cup (200 grams) mozzarella (shredded - optional)

Method

1. Set the Instant Pot on the SAUTE setting, and heat the oil.
2. Add the diced chicken pieces, and cook them for a couple of minutes.
3. Add mushrooms if using, followed by the garlic, herbs, nutmeg, salt, and pepper.
4. Add the pasta and cover with chicken or vegetable stock. Gently press the pasta with a spatula so that it's fully covered in liquid (if not, then add more stock of water).
5. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
6. Carefully remove the lid, and stir in the cream cheese and shredded mozzarella. Stir until the cheese has completely melted. Give the sauce a taste, and adjust the seasonings to your preference.