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Instant Pot Chicken Fettuccine Alfredo

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Ingredients:

1 1/2 Cups Chicken Stock
1 1/2 Cups Heavy Cream
Juice of 1 Lemon
1 Tbsp Garlic, minced
1 Tsp Salt
1/2 Tsp Black Pepper
8 oz Fettuccine Noodles, uncooked, broken in half
2 Boneless Skinless Chicken Breasts, cooked and sliced, or use Rotisserie Chicken
1 1/2 Cup Parmesan Cheese, shredded, plus more for topping
Fresh Parsley, for topping, optional

Directions:

  1. To the bowl of the Instant Pot, add the chicken broth, heavy cream, lemon juice, garlic, salt and pepper. Break the noodles in half and place in the Instant Pot. Use a spoon to gently push down on the noodles to cover with the liquid. You do not need to stir the ingredients.
  2. Slice or cube the cooked chicken. Place the chicken on top of the pasta noodles. You do not need to stir the ingredients.
  3. Close the lid and make sure it is in the locking position. Move the valve to the SEALED position. Pressure cook on HIGH for 7 minutes on the MANUAL setting. Let the pressure naturally release for 8-10 minutes, then quick release. Once the pin drops, it is safe to open the lid.
  4. Stir the ingredients and check to make sure the noodles are cooked to your liking. Add the parmesan cheese and stir until melted and combined.
  5. Serve warm, right out of the Instant Pot. Garnish with additional parmesan cheese or fresh parsley, optional. Enjoy!
Course: Dinner, Lunch, Poultry, Sauce
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