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Pressure Cooker Chicken Alfredo Pasta

Pressure Cooker Chicken Alfredo Pasta. A quick cook in the Instant Pot Pressure Cooker and bag up for the freezer, Instant Pot Freezer Meal. You will love this Pressure Cooker Chicken Alfredo Pasta. Not just because it is loaded with chicken, cheese and pasta, but also because you can add whatever pantry leftovers you have, to make a yummy filling family pasta meal.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Servings: 5
Calories: 1017kcal


Kitchen Gadgets:

Recipe Ingredients:


  • Add the chicken stock and dried pasta to the Instant Pot Pressure cooker along with the garlic puree. Place the lid on the Instant Pot and set the valve to sealing. Cook for 6 minutes on manual pressure.
  • When it beeps manually release pressure and change to the sauté setting.
  • Add in chicken, cheese and seasoning. Stir well until the cheese has melted and it has become a creamy sauce.
  • When it has cooled down transfer into freezer bags or eat warm.


My Pressure Cooker Chicken Alfredo Pasta recipe is based upon chicken or turkey leftovers. This could be from Christmas or just from leftovers when you last bought a rotisserie chicken. You can swap this for uncooked chicken breast.
To do so add chunks of 2 small chicken breasts and add this at the same time as the pasta. For dried pasta penne, macaroni and twists work the best. You need a large amount of chicken stock because pasta needs a lot of liquid to go to pressure and it stops it from drying out and burning. We source of chicken stock from Kettle & Fire.


Calories: 1017kcal | Carbohydrates: 80g | Protein: 54g | Fat: 51g | Saturated Fat: 25g | Cholesterol: 187mg | Sodium: 973mg | Potassium: 581mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1530IU | Vitamin C: 2mg | Calcium: 590mg | Iron: 3.2mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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