Easy Instant Pot chicken alfredo pasta. This super creamy alfredo pasta is so easy and quick to make, and makes a wonderful meal that the whole family will love!
Set the Instant Pot on the SAUTE setting, and heat the oil.
Add the diced chicken pieces, and cook them for a couple of minutes.
Add mushrooms if using, followed by the garlic, herbs, nutmeg, salt, and pepper.
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).
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.
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.
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Notes
This recipe is tested in the 6-quart Instant Pot.
If you end up using more liquid to cover the pasta, your sauce might be a bit too thin. To thicken it after pressure cooking and stirring in the cheese, stir in 1 teaspoon of cornstarch mixed with 1 teaspoon of water.
Cooking the pasta for 5 minutes will result in soft but not mushy pasta. If you prefer al dente pasta, reduce the cooking time to 4 minutes.
If you're watching your calorie intake or want to make this recipe healthier, use light cream cheese, and omit the mozzarella cheese.
I used mozzarella cheese, but feel free to add your favorite cheeses!