This Instant Pot Chicken Alfredo is so easy to make. This is one of those dishes that will become a favorite fallback when you’d rather not cook but want a homemade dinner. Definitely add this recipe to your go-to list of Instant Pot chicken recipes!
I’m a middle-of-the-road mom. I want to feed my kids healthy meals, but not so much so that I grow all my own food.
As often as possible, I try to cook using fresh, natural ingredients. But I also incorporate some packaged foods when they save me substantial time and/or money.
In my version of this Instant Pot Chicken Alfredo, I opted to save time with a pre-made Alfredo sauce. The upside of this is that if you substitute frozen spinach for the fresh spinach in the recipe, you can keep all of the ingredients for this dish on hand all the time so you always have a go-to meal for busy nights.
How to Make Instant Pot Chicken Alfredo
This Instant Pot Chicken Alfredo is intended to be a very simple recipe. The whole point is for you to get a meal on the table that both nourishes and pleases your family as quickly and easily as possible.
Step 1: Brown the Chicken
As much as I love dump recipes (dump all the recipes in and press start), you’ll get a much better result in this recipe if you brown the chicken first. So, set your pot to “Saute” mode, wait for it to get hot, then add some garlic butter to the pot.
For the garlic butter, I love this one. You can also just use regular butter and add garlic powder and grated parmesan (just sprinkle them in after the butter has melted).
Cook the chicken just long enough so the outside is no longer pink. The chicken should NOT be cooked all the way through yet.
Step 2: Add Additional Ingredients.
Next, you’ll simply pour in your jar of Alfredo sauce. You’ll also add some chicken broth, roasted red peppers, and pasta.
For the pasta, you can use whatever kind you like. I usually use penne or rotini. In this version, it was spirals.
Stir everything together to make sure the noodles are covered with liquid.
Step 3: Pressure Cook
Secure the lid and make sure the valve is set to sealing. Then, select “Manual” and set the timer for 10 minutes.
When it’s done, let the pressure release naturally for 15 minutes. Pasta can be frothy so a quick release any sooner will leave you with a mess!
Step 4: Add Remaining Ingredients
After 15 minutes, you can confidently quick release the remaining pressure. Once the pressure valve has dropped, carefully remove the lid.
Add fresh spinach and shredded cheese to the pot and stir well.
If you’re using frozen spinach, buy the bag and not the brick. Then, you can easily cook up 1/4 cup to add during this step. If you don’t want to cook the frozen spinach separately, add it BEFORE you pressure cook.
As far as the cheese, use what you have on hand (pictured below is colby). You can also use mozzarrella, and Italian blend, or even cheddar if that’s what you like!
Replace the lid. We just need to give the cheese time to melt (about 10 minutes), then you can remove the lid and serve!
FREE Instant Pot Cheat Sheet
Instant Pot Chicken Alfredo
Here is the recipe card with the exact measurements and detailed instructions so you can make your own Instant Pot Chicken Alfredo.
- 2 Tbs garlic butter
- 1 lb chicken cut into bite sized pieces
- 1 15 oz jar of Alfredo sauce
- 3 cups chicken broth
- 1 cup roasted red peppers
- 8 oz dried pasta
- 2 cups fresh spinach or 1/4 cup frozen spinach
- 1-2 cups shredded cheese
Set Instant pot to sauté function. When the display reads "Hot" add the garlic butter. When the butter is completely melted add the chicken.
Cook chicken, stirring often, until no longer pink outside. The chicken should not be cooked all the way through.
Pour Alfredo sauce over the chicken. Add chicken broth, roasted red peppers, and pasta to instant pot. If you are using frozen spinach, you can add it now. If using fresh spinach, do NOT add it yet. Stir well to combine.
Secure the lid and set the valve to sealing. Press "Manual" and set the timer for 10 minutes. When the timer beeps, allow pressure to release naturally for 15 minutes. Then quick release the remaining pressure by turning the valve to venting.
When the pressure valve has dropped indicating that all of the pressure has been released, carefully remove the lid. Add fresh spinach and cheese. Stir in and replace the lid.
Wait about 10 minutes for the cheese to melt and spinach to wilt. Serve immediately.
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FREE Instant Pot Cheat Sheet