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5 from 1 vote

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 mins
Cook Time6 mins
Release Time5 mins
Total Time18 mins
Course: main
Cuisine: American
Keyword: pressure cooker chicken alfredo with jar sauce
Servings: 4 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 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.
  • 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

Calories: 925kcal | Carbohydrates: 16g | Protein: 63g | Fat: 66g | Saturated Fat: 35g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 1996mg | Potassium: 788mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1275IU | Vitamin C: 15mg | Calcium: 424mg | Iron: 3mg