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chicken Alfredo in the Instant Pot
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4.79 from 19 votes

Instant Pot Chicken Alfredo

Course Main Course
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings 4
Calories 656kcal
Author Karli Bitner


  • pressure cooker


  • 1 1/2 cup chicken broth
  • 1 1/2 cup heavy whipping cream
  • 1 tsp minced garlic dried
  • salt and pepper to taste
  • 8 oz linguine pasta*
  • 4-6 frozen chicken tenderloins
  • 3/4-1 cup shredded parmesan cheese


  • Add the broth, cream, garlic, salt, pepper and noodles to the Instant Pot in that order. Do not stir, but make sure all noodles are covered. You can move things around a bit, but don't stir.
  • Lay the frozen chicken tenderloins on top of the pasta.
  • Set your Instant Pot to Manual high pressure for 6 minutes. Allow for a 6 minute natural pressure release before turning the knob to quickly release the pressure.
  • Remove the chicken. Let it rest while we finish the sauce.
  • Slowly add in the parmesan cheese and twirl the noodles with some tongs. The cheese will thicken the sauce.
  • Once the cheese has been added and the sauce has thickened, dice the chicken and add back into the pot.
  • It is ready to eat, enjoy!!


This recipe doubles great!! Double ingredients, the cook time stays the same.
*You can substitute for penne or ziti if desired.


Calories: 656kcal | Carbohydrates: 46g | Protein: 27g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 167mg | Sodium: 719mg | Potassium: 475mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1473IU | Vitamin C: 7mg | Calcium: 297mg | Iron: 1mg