Pressure Cooker Chicken Alfredo with Jar Sauce

3.67 from 3 votes

Pressure Cooker Chicken Alfredo with Jar Sauce

Easy, Fast, Delicious and Perfect Every Single Time. No more burnt or uncooked noodles in your pressure cooker. This Pressure Cooker Chicken Alfredo with jar sauce is creamy smooth and a little dangerous to your waistline if I'm honest.

Prep Time7

Cook Time6

Release Time5

Total Time18

Course: main

Cuisine: American

Keyword: pressure cooker chicken alfredo with jar sauce

Servings: servings

Calories: 925kcal

Author: Wendi Spraker

Cost: $8

Equipment

cutting board
knife
pressure cooker or instant pot
stove if using stove top pressure cooker
measuring cups and spoons
large wooden spoon or rubber spatula

Ingredients

2 lbs skinless boneless chicken thighs cut into bite sized (about 1") pieces. See Notes section
2 Tbs vegetable oil
1 tsp kosher salt
1 tsp ground pepper
22 oz jarred alfredo sauce I used Prego in this recipe
3/4 Cup broth (can substitute water if you don't have broth)
1 Cup whole milk (can substitute other milks and milk substitute, but flavor may be different in the end).
2 Tbs Butter (can substitute imitation butter)
4 oz cream cheese (can substitute neufchatel or lower fat cream cheese but whole fat cream cheese works best).
1/2 Cup Parmesan Cheese
1 lb penne pasta
1 Cup frozen green peas optional - I didn't use in the video or photos. Other frozen small cut veggies work too)
1/2 Cup Parmesan optional - fresh grated, sprinkled over the top after cooking

Instructions

Cut the chicken into bite sized pieces. Heat the oil in the bottom of the pressure cooker (on the stove top if you use a stove top pressure cooker or via the brown option in your instant pot). Once the pot is hot, add the chicken pieces to the oil and cook for 3 minutes.
Add all of the other ingredients except the peas and the optional garnishing fresh parmesan. Stir well. If you have a large instant pot, add more water or milk to make sure that all of the pasta is covered by the liquid. Give everything a big stir to ensure it's all coated.
Pressure cook on high for 6 minutes. Allow to naturally release for 5 minutes and then release the pressure manually. Remove the lid and mix well.
If you want to add veggies, do so now and stir well. Garnish with fresh grated parmesan cheese and serve hot.

Video

Notes

This recipe works the best with boneless skinless chicken thighs but any cut of chicken will work as long as it is boneless and skinless and cut into bite size pieces.
For this recipe, since you are making it in the pressure cooker, it will work best with a short pasta instead of the typical fettuccini noodles.
If using a stove top pressure cooker, carefully manage the pressure stage and do not heat the eye of the stove so hot that you have a bunch of excessive steam from the escape valve.
Pressure cookers larger than 5 quarts may need more liquid added before cooking. If the noodles aren't completely covered with liquid, add milk or water until they are.
You can add veggies to this recipe at the end if you want an all in one dish. Add 1 Cup of frozen peas, small diced carrots or precooked broccoli for a yummy all in one dish.

Nutrition