Fettuccine Alfredo with Parmesan Cheese

Serves 4 in about 26 minutes. The pressure cooker brings heavy cream and chicken breasts cut together.

Ingredients

• 3 tbsp butter, cut in a few small pieces
• 4 lg cloves garlic, pressed/minced (or 1 1/2 tsp garlic powder)
• 2 cups chicken broth, low sodium
• 1 ¼ cups heavy cream, divided
• ½ tsp salt (or more to taste)
• ½ tsp pepper
• 8 oz fettuccine noodles, broken in half (weigh the pasta if you can)
• 1 lb chicken breasts, uncooked cut in half crossways (chicken is optional)
• 1 cup parmesan cheese, grated

Method

1. Set the butter and garlic in the pot.
2. Tip in the chicken broth and 1 cup of the heavy cream.
3. Scatter in the fettuccine noodles, in a random pattern, and gently press them down.
4. If Adding Chicken: Add the chicken, and space evenly over the noodles. Scatter with the salt and pepper.
5. Press down on the mixture to submerge as many of the noodle as possible. Then place the lid on the pot, lock in place, and set the steam release knob to Sealing position.
6. Press the Pressure Cook/Manual button or dial, then the +/- to select 6 minutes (7 minutes for a softer noodle). After the cook cycle has finished, let the pot sit undisturbed for 5 minutes (5 instant natural release).
7. Manually release the remaining pressure in short bursts so no sauce spews out with the steam. When the pin in the lid drops, Carefully open the lid.
8. Lift out the chicken and give the pasta mixture a good stir. It may be a little soupy, but it will thicken up.
9. Shred the chicken and add back into the pot.
10. Stir in the grated parmesan and stir it in. If it's still a little too thin, just add a little more parmesan. If too thick, add the reserved heavy cream.
11. Set the lid back on, vented, and let the pasta sit for a few minutes to thicken up.
12. Plate with some nice bread and a salad.

More instant pot ideas are in the instant pot collection.