Chicken Fettuccini is a favorite at our house, and I’m so excited that I can now make it super quick! Using the Instant Pot cuts the cooking time by more than half and the best part is I only dirty one stinkin’ pot. I’m tellin’ you this Instant Pot thing is a game changer, especially for this Instant Pot Chicken Fettuccini Alfredo.
You guys! I’m so excited about this recipe I could hardly wait to get it photographed and written out! I’ve been cooking A LOT with my Instant Pot (see my latest recipe here), and this one is pretty life-changing.
I’ll admit I miiiiight be being a tad bit dramatic about this, but seriously you guys– Chicken Fettuccini Alfredo DONE in under 20 minutes in one pot! I want to give this recipe all the exclamation points right now.
It’s made with real ingredients, too. I’m not dumping in a jarred sauce and covering the lid. We’re talking real cream, butter, and garlic. If I ever got a private concert from Julie Andrews, I’m pretty sure I’d have her sing “Favorite Things” with those three ingredients added to the song. You think she’s too classy to oblige?
Probably.
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This Instant Pot Chicken Fettuccini Alfredo recipe is pretty self-explanatory, so I’m just going to leave this right here and direct you to the recipe card below and make sure to read the recipe notes if you don’t want a mess in your kitchen. 🙂
If you have an Instant Pot make this like, now. If you don’t, this is the one I have and love. Much love to you all!
**UPDATE 1/5/2018**
I’m still very much learning about cooking with electric pressure cookers, and one thing has become evident to me as I’ve read the comments from those that have tried this recipe: All Electric Pressure Cookers are not made equal! It looks like even those that are the same brand and/or model are cooking this recipe differently.
According to the comments, about 75% of you that have made it had it turn out fabulous (yay!) and the other 25% had problems.
After testing the original recipe again and again in my Instant Pot 6 quart DUO60, I’ve made a few modifications to the recipe card.
The first is that I added an additional 1/2 cup of chicken broth to the recipe. Doing this will leave more liquid for the sauce and hopefully eliminate the “BURN” or “ovHT” notification that some of you are getting. I did a little bit of digging, and this is what I found:
This mechanism is called “burn-protection”. When a high temperature (140C or 284F) is detected at the bottom of the inner pot, the burn-protection mechanism suspends heating to avoid burning food. On Instant Pot IP-DUO series, a warning message “ovHt” is flashed on the display. — Instantpot.com
Apparently, dense foods with a high starch content, like fettuccini, can block the heat from distributing evenly in the pot, causing the sensors in the Instant Pot to suspend cooking, regardless of how much liquid is in the pot. If you are using a pot that is smaller than 6 quarts or using more chicken than is called for (causing the pasta to be weighted down more to rest on the bottom), you might run into this problem.
The second change I made to the recipe is an increase in cooking time by 2 minutes. The additional liquid and increase in cooking time should take care of any undercooked pasta. This said, due to the nature of cooking pasta in an Instant Pot, where the noodles aren’t able to move freely, you will end up with with a few that were not submerged all the way or were stuck together–It’s just part of this cooking method. Every time I’ve made it I’ve ended up with about 95% of my pasta being perfectly cooked. The other 5% is something I’m willing to sacrifice for the sake of how stinkin’ easy this recipe is. 🙂
I appreciate all your comments and am grateful for an opportunity to fine-tune a recipe with your feedback! Please continue to share your experiences with the recipe, and hopefully, we can create the ULTIMATE fettuccini alfredo recipe for the Instant Pot together!
Instant Pot Chicken Fettuccini Alfredo
Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds chicken breasts boneless and skinless
- 2 tablespoons salted butter
- 5 cloves garlic minced
- 2 cups heavy cream
- 2 1/2 cups chicken broth
- 1/4 teaspoon kosher salt
- 1 pinch of ground nutmeg
- 1 pound dry fettuccini noodles
- 3/4 cup parmesan cheese shredded
- fresh basil
Instructions
- Press saute button on Instant Pot and heat olive oil until display reads "HOT". Season chicken breasts with salt and pepper and place in the pot to brown. Cook 2 minutes per side just until lightly browned, but not cooked all the way through, remove from pot and place on a plate.
- Melt butter in the pot and stir in minced garlic. Cook for less than 1 minute, stirring constantly until fragrant and pour in cream.
- Bring cream and garlic to a simmer while scraping the bottom of the pot with a spatula to release the browned bits from cooking the chicken. Simmer sauce for 2 minutes until just slightly thickened and pour in chicken broth, salt and nutmeg.
- Break dry noodles in half and place into the pot, making sure all noodles are submerged, followed by the browned chicken breasts.
- Cover Instant Pot and set it to cook at High Pressure for 10 minutes.
- When time is up, allow Instant Pot to naturally release pressure-- about 8-10minutes (See Notes).
- Remove chicken and slice if desired before returning to the pot. Stir in cheese and fresh chopped basil before serving-- sauce will thicken as it cools.
Notes
Nutrition
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Elizabeth says
April 14, 2019 at 4:26 pmSo I’m new to the instant pot cooking. After I cooked it for 10 minutes on high pressure like your recipe said, I guess it switched to natural release pressure on it’s own? Plus it was over 10 minutes and that little button thingy on the top lid did not go down. Thoughts?
Athena says
March 17, 2019 at 12:49 pmMade it! My family liked it so much . Amazing. Thank you very much for sharing your recipes!
Dee says
February 1, 2019 at 8:19 pmUpdate: forgot to click 5 stars. Yes! Turned out fabulous. My kid just stopped eating, got up and hugged me for this excellent combination of flavors. Cooked in Instant Pot 6 qt Duo. Added even a tad more broth and cream to cover the pasta. No burn notice. Thanks!
Sherry says
January 20, 2019 at 4:54 pmWas amazing! At first I was worried because it looked thin but I let it sit and it got thick.
Elaine says
November 13, 2018 at 9:44 amI made this recipe as directed and tried very hard to get all the bits and pieces scraped off the bottom of the pot. I still got the burn error, 3 times, because the noodles stuck to the bottom of the pot and burned. Finally I just left it in the pot with the lid closed for 30 minutes and it did finish cooking. The recipe is delicious as the noodle soak up all the flavor of the sauce. Any suggestions to keep pasta from sticking and burning to bottom of the pot?
Lynn C says
January 11, 2019 at 9:49 amYeah. I got a burn message as well. I just ended up putting mine on slow cook setting . Not really sure this is the best recipe.
Leah says
November 4, 2018 at 3:05 pmWe love this recipe at our house. The kids jump up and down when they are I’m making it. Amazing! I follow the recipe just as it is and it comes out delicious every time for me.
Heather says
August 28, 2018 at 7:23 pmI feel like I did something wrong. It tastes good but there is no cream. It’s like the noodles soaked up all of it. Very weird. I didn’t have heavy cream so I did try to cheat by using 1/2 cup butter and 1 1/2 cups milk. Maybe that’s why?
Kimberly says
October 30, 2018 at 12:32 amMine turned out a little dry, too. I plan to use at least an extra half cup of liquid next time. I made quite a few substitutions and it was still delicious. I bet it’s really great going strictly by the recipe. I used 2 and a 1/2 cups of milk and a pkg of cream cheese and 2cups of water with a pkg of chicken bouillon. I also used a bit of gouda instead of parmesan and I didn’t have any nutmeg. I had gouda available for sprinkling on each plate.I added a diced onion in with the garlic and used angel hair pasta broken up and shoved down under the sauce and cooked for 3minutes.
Stacey says
August 25, 2018 at 8:50 amNothing short of amazing! My family is very picky and are alfredo snobs who absolutely loved your recipe! Thank you for giving me such a hit! This is going to become a staple in my kitchen for sure.
Michele @ Queenbeebaker says
June 6, 2018 at 3:39 pmJust made this tonight. Was delish!! Loved it!
Jody says
May 9, 2018 at 2:42 amI made this tonight. I just sautéed the chicken and some mushrooms. Then chucked everything else in. I used thin spaghetti instead of fettuccine. I added spinach at the end. I have a Kogan cooker and I don’t think it has a manual setting so mine was on for 20 mins. Came out perfect!
Bradley T says
April 3, 2018 at 9:27 amI used 1 lb. of bow-tie pasta, but otherwise followed the recipe exactly, and it came out perfectly! Thank you!
Britney says
March 29, 2018 at 6:58 pmI’ve made this recipes twice, I also add cream cheese to mine though! I did find the recommend time was not long enough my noodles were still crunchy. It is so delicious, I’m wondering if I Can I make this in a 6q with 5 chicken breast, I want to say recipe will likely be doubled.
How long would I cook it for?
Making for 5 adults
Beth says
March 26, 2018 at 4:48 pmI made this tonight. Easy and delicious.
Trina in SA says
March 25, 2018 at 5:19 pmI’m not much of a cook but I found your recipe for the instant pot. It came out great.
Nora Yeager says
March 22, 2018 at 6:40 pmIt was perfect! Mmmmmmm!
Deb says
March 18, 2018 at 6:03 pmOne more question:
In your original recipe it says “2 chicken breasts” and in the updated one it says “2 pounds chicken breast”, which one is correct?
Thanks
Deb says
March 18, 2018 at 5:53 pmHi Heather,
Just wondering, in your original recipe you call for 8 oz of noodles and in this updated recipe you call for 1 pound of noodles (which would be 16oz). Which is correct?
Thanks
Mary says
March 18, 2018 at 3:39 pmMade this tonight. Got a burn error
Heidi says
March 17, 2018 at 4:11 pmI make this at least once a week. My picky toddler and preschooler love it, wanted it for birthday dinner! I cook it exactly to recipe, wouldn’t dare change a thing 🙂 Thank you!
Tammi says
March 6, 2018 at 3:29 pmMy family loves this. I have made it twice, and it’s been a hit- even with my picky teen who went for seconds! I upped the cream to 2 cups, and the cheese to 1 cup. Natural release for 11 min. I added steamed broccoli at the end with the chicken.
Laura says
March 4, 2018 at 2:43 pmSo delicious!! I used milk instead of cream and I threw in a brick of cream cheese. The recipe was so easy, I love it! Thank you thank you thank you!
Jamie says
February 28, 2018 at 9:24 amCan I make this in a 3 qt instant pot?
Davina says
February 27, 2018 at 3:08 pmI followed this recipe to a “T” and it came out fabulous. I have spent an hour plus on making alfredo on the stove top and this was better than any alfredo I ever made and I didn’t even have to watch it! The flavor was amazing and creamy. No hard noodles. Thank you!
Connie S says
February 19, 2018 at 4:51 pmMade this tonight- flavor was very good- chicken maybe a little dry. I used chicken breasts which were nice and plump, not thin tenders. The sauce was thin and had tiny curdles. Should I use more cream?
Lisa says
February 14, 2018 at 7:12 pmI made this tonight, I followed the directions pretty strictly, but I used capellini nests. It was very good, but next time I would use a more substantial pasta. Sauce was excellent!!! I also think this would be just great with rotisserie chicken. Kroger sells shredded rotisserie chicken in the deli. I think I’ll use that next time, which will also save time.
Linda says
February 5, 2018 at 5:26 amCan I make this early in the day and just let it sit on the warm setting. I am having company for dinner and would like to make in afternoon.
erani says
February 1, 2018 at 4:20 pmI am making it now with leftover turkey breast (baked previously and kept frozen). I added mushrooms and bell pepper, Cajun and cayenne pepper, as we like it spicy.
I am going top cook pasta separately because there is just me and my hubby at home at this time. we will keep leftovers for tomorrow 🙂
I might need to thicken the sauce… will see soon.
Courtney says
January 30, 2018 at 3:25 pmCan you make this with frozen chicken breast?
Tiffany R says
January 27, 2018 at 6:47 pmAbsolutely loved this!!! So easy and so yummy. I added mushrooms and used angel hair pasta instead since my husband hates fettuccine noodles. Do you have suggestions for when to add shrimp if we wanted shrimp Alfredo instead?
Jeff Williams says
January 26, 2018 at 7:49 pmMade this recipe and loved it! Good hint from the comment above! Don’t change a thing. I thought it was going to be too watery but I used my patience for once. It thickened perfectly when cooling a bit. I will make this again!
Kelli says
January 16, 2018 at 6:40 pmDo you say abunch? Alittle? Then don’t say alot please!!! Carry on, great recipe !
Kim says
January 17, 2018 at 1:39 pmGood lord, woman. Who cares.
Toni Wilson says
December 29, 2018 at 9:44 pmVery rude, Kelli! This is a post for a recipe, not an essay!
alexa says
January 16, 2018 at 5:41 pmTried this tonight and the sauce was waaaay too thin and it looks like the cream all curdled? Noodles were overcooked and chicken dry. Not sure what I did wrong as I followed the instructions exactly other than I doubled the recipe. I am a newbie instant pot user though, this is the first thing that hasnt turned out. 🙁
Lee Malone says
January 13, 2018 at 5:54 pmHi, just bought an insta pot but it’s a 3 qt since I am single and don’t need to cook as much. If I made this should I just cut the recipe in half for the 3 qt
Jamie dean says
January 11, 2018 at 5:25 pmSo I made this and read all the notes. My noodles were not cooked all the way and was sitting in soup. As I was reading your updates , the way I understood was adding the extra 2 minutes was changed on your directions. So I cooked for 8 minutes. Should it have been 10 minutes? So I ended up turning back in sauté mode to heat back up to get the noodles cooked. But still a lot of extra fluid. But still looks delish.
Julie says
January 9, 2018 at 6:04 pmI made this tonight and it tasted good, but the sauce was quite thin. Do you have a suggestion for how to thicken the sauce? Should I have cooked it longer without the lid after adding the cheese at the end?
Tracy Pipkin says
January 9, 2018 at 9:39 amI was wondering the same as a couple of others. Can I double this in a 6 qt or is that too much to cook in the 6 qt?
Thanks,
Tracy
Holly Polgreen says
January 7, 2018 at 5:06 pmOMG!!!! I got an instant pot for Christmas and I have been looking through recipes and message boards galore trying to find one that maybe….just maybe….both of my kids will like as well as my husband. I read the reviews and recipe and I knew this was worth trying! I followed the recipe pretty much to the T (I think) and it was so so so good. My picky eater son….asked for seconds! I definitely had enough liquid and the sauce was to die for! My kids asked when I will make this again! I give 5 stars!!!!!!!
Holly
Susan says
January 5, 2018 at 4:11 pmI made this tonight and it was delicious! This was my first time using my instant pot and I will definitely be using it more. After reading the comments, I decided to add extra liquid (1 more cup of chicken broth) and the pasta turned out perfectly. Thanks!
Nissa says
January 5, 2018 at 11:08 amSo I made it. It didn’t turn out well. Some noodles weren’t cooked. And all the cream curdled into little chunks. 🙁
Connie says
February 19, 2018 at 4:41 pmMine did too- little curdles
Margaret says
January 4, 2018 at 7:52 pmDo you stir the noodles and chicken into the cream sauce? Or just layer on top?
Michelle Baker says
January 4, 2018 at 3:28 pmI followed the recipe and my instant kept saying burn and never would start cooking. The noodles were burnt on the bottom of the pot. Any ideas why?
Anne says
January 4, 2018 at 11:28 amOh my!! as an alfredo fanatic, this turned out so good!! I ended up cooking the pasta for a few more minutes. Next time, I will half the recipe because it’s only for 2 of us. Thank you! This will be definitely be a staple in my instant pot recipe collection!
Chrissy says
January 3, 2018 at 7:25 pmLoved it! I agree with some of the others that the noodles were a bit too al dente (for my taste) so I will cook them a bit longer next time…but there will definitely be a next time! The chicken was delicious! I like all the add in ideas from other posters & will try some of those in the future. (Spinach, broccoli, mushrooms etc.)
Abby says
January 3, 2018 at 3:48 pmI just tried this recipe and my instant pot is reading burn. Did anyone else get this message when trying this recipe?
Jane says
January 3, 2018 at 5:55 pmMe too!
Jennifer Hutton says
January 6, 2018 at 5:01 pmYes, mine went back and forth from “burn” to “on.” I asked a question on one of the Instant Pot sites on Facebook and someone said to let the pressure come down, add some chicken broth or water and then start the 6 minutes. I added one cup of each, so 2 cups total. It worked perfectly and was really, really good.
Jen says
January 3, 2018 at 2:02 pmI have a 6 QT instapot. Is it possible to double this recipe? If so, do I need to change times at all. Thanks so much!
Jan Sutton says
January 3, 2018 at 9:29 amThis was very good. I made it with shrimp but will also try the chicken next time. The one thing I will do is use far less noodles, as for our taste, there wasn’t enough sauce to coat the noodles adequately. What I will try is half the amount. It is a very versatile recipe and I will also add spinach or mushrooms on occasion as well. Again, this was an adjustment I would make due to our preference. Flavor was excellent. I used fresh grated parmesan cheese also which was very flavorful.
Barb says
January 1, 2018 at 8:32 pmToo many noodles for the amount of sauce. Had to add two more cups of cream at the end. Perhaps half the amount of noodles would work better. Good flavor..
Rachael says
December 30, 2017 at 2:56 pmShould the chicken breasts be frozen or fresh?
Heather Cheney says
January 2, 2018 at 8:58 amFresh Chicken Breasts
Jenny says
January 13, 2018 at 9:36 amGreat recipe! Mine turned out really runny, not thick sauce. Any suggestions? Thanks
Kristy says
December 29, 2017 at 8:41 amIf I wanted to add mushrooms, would you toss them in when putting the chicken back in before sealing it up?
Heather Cheney says
January 2, 2018 at 8:56 amI would add mushrooms to the pot just after browning the chicken and before the garlic. You may have to add an extra tablespoon of butter since mushrooms tend to absorb more. 🙂
Rebecca says
December 27, 2017 at 6:21 pmI took the advice of another poster on here and steamed the pasta for 2 more mins, the pasta was a perfect al dente for me but not my other half! I also added some cooked veg when I put the cheese and sliced chicken back in. It was my first ever attempt at using my Xmas present amd I’m a huge fan!!! As good as any (if not better) Italian Restaurant version!!!
Heather Cheney says
January 2, 2018 at 8:53 amSo glad you enjoyed it!
Marcey E says
December 12, 2017 at 7:30 pmInstant Pot newbie here. After sauteeing the chicken, your recipe says to cover and cook on high for 6 minutes. Am I wrong to assume this is a manual setting? Or do I use another function?
Heather Cheney says
December 13, 2017 at 3:12 pmYes, manual setting for 6 minutes.
Ryan says
December 4, 2017 at 9:57 amMade this last night – my first Instant Pot cook.
Proud to say it came out great. A few noodles stuck to the bottom of the bowl, and I did get a hard one or two here or there (could be my own fault as some of the noodles I threw it were on top of the chicken, could have affected the cooking of these since they weren’t in the broth/sauce).
The chicken came out absolutely perfect and the dish was a hit with the family. Very pleased with this recipe and I look forward to trying it again, thank you.
Lisa says
November 27, 2017 at 3:51 pmInstant pot fail! I followed your recipe as is… and my noodles were not cooked when it came time to take the lid off. I had to high pressure Cook for an additional 10 mins (with more milk added so it would come back to pressure which took away from the garlic flavor). The chicken was good but the noodles just did not come out right. My IP was in sealing mode. I’ve made so many different instant pot recipes and they’ve all come out great… this one sadly did not.
Julie M says
November 16, 2017 at 8:37 amI’ve made this a few times and the noodles are never cooked in the amount of time it states. I’ve tried 8 minutes and that still doesn’t work. My friend and sister have both tried as well and the noodles are never done. The flavor is great but I won’t make noodles in the instant pot again.
Heather Cheney says
November 20, 2017 at 12:16 pmHmmm, sorry about that! I’m learning not all Instant Pots or electric slow cookers are equal in their cooking times and some need more liquid, etc. I’ll do some experimenting. Thanks for letting me know!
Irma says
December 26, 2017 at 8:31 pmWas it at high pressure or low? I made that mistake before, cooking on low instead of high.
Angela says
November 10, 2017 at 12:06 pmCan I add frozen broccoli florets to the dish (ie put on top of the noodles/chicken/sauce) before sealing and cook all together? Thanks!
Heather Cheney says
November 13, 2017 at 8:53 amDefinitely! I’ve done it before and it works great!
Lisa says
November 8, 2017 at 2:40 pmYummy!! after reading reviews first, I changed things up a bit. I used a pack of chicken tenderloins instead of chicken breasts. The heavy cream I doubled the amount so 4 cups. My noodles were a bit hard still so added a bit of broth and let saute for about a minute more , than it was perfect. Will be making this again. My kids loved it.
Karen says
November 7, 2017 at 7:05 pmCame out really dry, not saucy like typical fettuccini or like the pic shows. I’ll be making sauce to pour over the leftovers so I’ll have to dirty two pans anyway.
jennifer lucas says
November 7, 2017 at 5:41 pmThis was sooo good. Chicken was nice n tender too.
Jessica Thornburgh says
November 2, 2017 at 11:03 pmGreat recipe. I deglazed with white wine and accidentally added more than a pinch of nutmeg but still awesome. This will be added to the permanent files. Thank you!
Jill says
October 31, 2017 at 6:16 amThanks, Heather, for this delicious recipe! The noodles were a little too “al dente” after the natural release time, so I simmered them with a pinch of extra broth, using the “low saute” setting on the IP for an extra minute and then put the lid on to let them steam a bit more. Perfect! Both of my picky kiddos liked it and told me to put it on the “Please make again” recipe list. Trust me–that’s saying something!
Mary says
October 26, 2017 at 6:00 pmWill it work if I cut the recipe in half or will it scorch on the bottom?
Eva says
October 18, 2017 at 6:24 pmi made your recipe tonight YUMMY YUM YUM !!!!! Now, I didnt do the chicken part in your receipe exactly like you did as I already had cooked shredded chicken thighs and legs and I used that and added in at the very end. I also didnt have Fettuccini and used Tagliatelle instead. PERFECTO! Thank you for your recipe.
Lee says
September 28, 2017 at 1:19 pmDo 2 chicken breasts mean 4 pieces– whole breasts? I assume so or it could not feed 4. If not, can I make it with more chicken? How do I adjust if it is only 2 pieces of breast, which equals 1 whole breast? Thanks!
Heather Cheney says
October 4, 2017 at 8:08 amTo clarify, I use 2 breast halves but you shouldn’t have any problem adding an additional two halves. The cooking time should stay the same.
Heather says
September 13, 2017 at 2:26 pmCan I double this recipe and it still taste the same?
Sue Elleker says
September 9, 2017 at 1:56 pmMade this tonight with courgette noodles, and added some sliced mushrooms. Delicious.
kiyomi t cooper says
December 20, 2017 at 8:24 pmSo Does that mean you cooked the sauce without the pasta? If so, how did it thicken? What was your time adjustment?
Amy says
September 7, 2017 at 11:02 amCan this recipe be altered for more servings and still fit in the 6 quart instapot? I am very new to this!
Dana says
August 30, 2017 at 11:58 amDid anyone try this with shrimp? I was wondering how the cooking time would change as to not get rubbery, overcooked shrimp.
Lori says
August 30, 2017 at 7:47 amHas anyone tried doing this with frozen chicken breasts. We are new to the IP.
Twyla says
January 8, 2018 at 4:39 pmI know this is super late but I am making this for the second time tonight. I did it last time with two fairly large, individually frozen breasts and it came out awesome.
I browned the frozen breasts with sauté function for about five minutes each side and then I pulled from the pot and began to follow the normal directions. After the cream, garlic, and spices were added, I put the breasts back into the pot and cooked for 12 mins and then did a natural release of 12 mins, and quick released the rest. I threw in penne , mixed and made sure noodles were submerged, then put it back on for 3 minutes , then another natural release of about 15 more minutes. The sauce wasn’t very thick but it was delicious anyways. It was even better the next day though. I hope this helps someone else!
Jason says
August 16, 2017 at 8:57 amSome of my noodles turned brown but tasted fine. Not sure what happened. This happen to anyone else?
Dana says
August 30, 2017 at 11:57 amMine did the first time I tried this, but not the second. But like you, tasted fine.
Holly says
August 7, 2017 at 9:09 pmJust got an Instant Pot and made this tonight and it was delicious. I doubled the cream because we like a lot of the sauce, and my chicken breasts were those big, fat ones they sell at Sprouts, so I was worried that because they were so large, they wouldn’t cook through for the 6 min. time, but they came out perfectly moist and done. The pasta was perfectly al dente and was not all clumped together like someone else said that theirs did. I think you just need to stir it really good in the cream before putting on the lid.
Shayla says
August 7, 2017 at 3:49 pmMade this recipe tonight. Very good! I did a quick release after 6 minutes and put a paper towel over it to catch any liquid. Chicken was very tender, and not dry. We did use chicken tenderloins instead of chicken breasts.
Joan says
July 18, 2017 at 7:38 amI’ve made it a few times and it came out really good. Keep the chicken breasts whole though and cut up after the cooking has finished otherwise small pieces will get rubbery. I also add broccoli and carrots. The broccoli dissolves somewhat but it’s there!
Swati says
June 4, 2017 at 11:21 amDid you use 2 lb chicken or 2 chk breasts ? Can we add cream in the end. Pressure cooking cream changes its texture and we are not a big fan of it.
Claudia Shedd says
June 1, 2017 at 10:12 amI have a 8-quart instant pot. Can I double the recipe? How do I adjust the cooking time? Thanks!
Nikki says
December 30, 2017 at 1:19 pmWhat was your result? Did you have to change the cooking time?
Beth says
May 8, 2017 at 5:15 pmTurned out really well for me. Would I need to make any changes in the cooking time if I cut the chicken into bite sized pieces before browning it?
Allyson says
May 6, 2017 at 5:32 pmPasta didn’t cook all the way 🙁 I even let it do natural pressure release for like 13 minutes
PAULA says
April 20, 2017 at 4:48 pmIt was delicious! My picky family loved it!
Alisa says
April 10, 2017 at 6:40 pmI made this tonight. My chicken turned out really hard. It was fresh chicken. Any thoughts? I did a NPR after 6 mins
SandyToes says
January 8, 2018 at 12:54 amQuick release can tighten up protein fibers in meats, turning them tough and chewy. I’d let it go the full recommended 8 minutes.
kerry sully says
April 8, 2017 at 8:13 amI made this last night and it was so good! I had used the timer on my IP and got home a little later than planned so I had to think it out a bit. Love that there was only one pot to wash!will be making this again!
,
Sarah says
April 1, 2017 at 12:27 pmCan I use milk instead of heavy cream?
Anne says
April 23, 2017 at 8:37 pmDid you ever try the milk instead? How were the results?
Laura says
March 4, 2018 at 2:40 pmI used milk and added half a brick of cream cheese- so delicious
Kaycee says
April 10, 2018 at 11:24 amDid you cook the cream cheese or put it in before serving? And how much milk? Thanks!
Delaney says
March 30, 2017 at 9:43 amWhat if I were to add spinach and tomato to this recipe? During which step would I add them in and would it change the cooking time?
Erin says
October 16, 2017 at 9:30 amI add these ingredients in after it’s been opened and just fold them in. It’s plenty hot, so the spinach will wilt and the tomatoes heat up. You could even the pot on “keep warm” for about 5 min and set the cover back on.
Jennifer says
March 29, 2017 at 10:10 amWhat size cooker did you use? Could I double it in an 8 qt?
Heather Cheney says
March 28, 2017 at 10:56 pmI’m so sorry Jim! I just went in and fixed the typo. It’s supposed to be 1/2 cup cheese, added at the end after cooking. I’ve made this multiple times with no issue. I’ll be making again to be certain. My apologies!
Kelly says
March 9, 2017 at 6:21 amHi Heather,
My daughter will be trying this recipe out in the next couple of weeks. We are a bit confused as to how much parmesan cheese to use. It says 1/21 of a cup, but I’m assuming it should be 1/2 of a cup?
Thanks!
Sarah says
March 28, 2017 at 6:59 pmI wondered that too or should it be one and a half cup?
Heather Cheney says
March 28, 2017 at 10:57 pm1/2 Cup. I just went in and fixed it. 🙂