Instant Pot Chicken Alfredo with Spinach and Mushrooms

Chicken Alfredo is a luxurious pasta dish featuring tender chicken, a rich, creamy sauce, and perfectly cooked pasta. By using the Instant Pot, you can create a velvety, delicious meal in a fraction of the time compared to traditional stovetop methods. This version includes spinach and mushrooms for added texture, nutrients, and flavour, creating a wholesome and satisfying dish that’s perfect for busy weeknights or a comforting weekend dinner.

Ingredients

• 500g boneless, skinless chicken breasts (or chicken thighs), cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 150g mushrooms, sliced (button or cremini)
• 2 cups chicken broth (preferably low-sodium)
• 250g dried fettuccine (or your favourite pasta), broken in half
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup double cream (heavy cream)
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• 2 cups fresh spinach, roughly chopped
• Pinch of nutmeg (optional, for extra warmth)

Optional Additions

• Pinch of red pepper flakes for a mild spicy kick
• Fresh herbs such as basil or parsley for garnish
• Extra veggies like chopped courgettes or peas

Instructions

1. Sauté the Chicken and Aromatics

1. Set your Instant Pot to Sauté mode and heat 1 tablespoon olive oil.
2. Add the chicken pieces, seasoning them with a little salt and pepper. Sear for 3–4 minutes, stirring occasionally, until lightly browned (they don’t have to be fully cooked at this stage).
3. Remove the chicken and set it aside.
4. Melt the 2 tablespoons unsalted butter in the Instant Pot.
5. Stir in the chopped onion and minced garlic, cooking for 1–2 minutes until fragrant. Avoid letting the garlic brown.
6. Add the sliced mushrooms, sautéing for 2–3 minutes until they start to soften.

2. Deglaze the Pot

1. Pour in 1/2 cup of the chicken broth, scraping up any browned bits from the bottom of the pot. This step helps prevent the dreaded “burn” warning.
2. Allow the broth to simmer for a minute to release the flavours from the browned bits.

3. Layer the Pasta and Chicken

1. Press Cancel to stop the Sauté mode.
2. Return the partially cooked chicken to the Instant Pot.
3. Break the fettuccine noodles in half and layer them on top, spreading them evenly across the chicken and mushrooms.
4. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adding more or less to suit your taste.

4. Add the Remaining Broth

1. Carefully pour the remaining chicken broth (about 1 1/2 cups) over the pasta, ensuring it’s mostly covered.
2. Don’t stir—this helps keep the pasta from clumping.

5. Pressure Cook

1. Secure the Instant Pot lid and set the valve to Sealing.
2. Select Pressure Cook (Manual) on High pressure for 6–7 minutes (depending on how firm you like your pasta).
3. Once the cooking time is complete, do a Quick Release to release the pressure.
4. Carefully remove the lid when the pin drops.

6. Stir in Cream, Parmesan, and Spinach

1. Switch the Instant Pot back to Sauté mode on low or medium heat.
2. Stir in the double cream, using a wooden spoon or spatula to blend it with the pasta and chicken.
3. Add the grated Parmesan cheese, stirring continuously to melt and thicken the sauce.
4. Toss in the chopped spinach, allowing it to wilt gently in the warm sauce.
5. If you like a hint of extra flavour, sprinkle in a pinch of nutmeg.

7. Adjust the Sauce

1. Taste and adjust seasonings as needed. Add more salt, pepper, or Parmesan cheese to suit your preference.
2. If the sauce is too thick, stir in a little more chicken broth or cream. If it’s too thin, simmer for a few extra minutes on Sauté mode until it reaches your desired consistency.

8. Serve and Garnish

1. Turn off the Instant Pot and spoon the Chicken Alfredo into bowls or onto plates.
2. Top each serving with an extra sprinkle of Parmesan cheese or fresh herbs.
3. Enjoy immediately while hot and creamy.

Tips for a Perfect Instant Pot Chicken Alfredo

• Use High-Quality Parmesan: Freshly grated Parmesan imparts a stronger, richer flavour than pre-grated varieties.
• Substitute the Protein: Swap chicken for prawns or diced turkey if preferred. Adjust cooking times accordingly.
• Experiment with Pasta: If you don’t have fettuccine, penne or spaghetti work too, though cooking times may vary slightly.
• Sauté for Depth: Browning the chicken and aromatics beforehand adds layers of flavour to the final dish.
• Prevent Overcooking: Be mindful of the pressure-cook time to avoid mushy pasta. Adjust by 1 minute more or less to achieve your desired texture.

Instant Pot Chicken Alfredo with Spinach and Mushrooms delivers a comforting meal that’s ready in minutes, full of creamy goodness and wholesome ingredients. The combination of tender chicken, al dente pasta, and earthy mushrooms creates a delightful balance, while the spinach adds vibrant colour and nutrients. Whether for a quick weeknight dinner or a weekend indulgence, this dish is certain to please the entire family.