Recipe: Instant Pot® Creamy Chicken and Leek Alfredo

Lets dive head-first into this one-pot pasta dish, full of rich and creamy everything Your family will love this weeknight dinner, and youll love how quickly you can make it

Instant Pot® Creamy Chicken And Leek Alfredo Ingredients

• tablespoon olive oil

• tablespoon butter

• 1 pound chicken breast, cubed

• 1 cup diced leek (white and light green only)

• 2 garlic, chopped, or more to taste

• 1 tablespoon Italian seasoning

• teaspoon salt

• teaspoon ground black pepper

• 1 pinch red pepper flakes

• 1? cups chicken broth

• cup dry white wine

• ? cup heavy whipping cream

• 1 egg yolk

• 8 ounces penne pasta

• 1 cup shredded Parmesan-Romano cheese blend

• 1 pinch cornstarch

• 1 ounce cream cheese, cubed

• cup milk, or more as needed

• 1 pinch salt and freshly ground black pepper to taste

How to Make Instant Pot® Creamy Chicken And Leek Alfredo

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.

2. Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.

3. Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturers instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

4. Release pressure using the natural-release method according to manufacturers instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturers instructions, about 5 minutes.

5. Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.

Instant Pot® Creamy Chicken And Leek Alfredo Nutritions

• Calories: 494.6 calories

• Carbohydrate: 37.8 g

• Cholesterol: 136.1 mg

• Fat: 26.3 g

• Fiber: 2.1 g

• Protein: 25.4 g

• SaturatedFat: 12.7 g

• ServingSize:

• Sodium: 803.1 mg

• Sugar: 3.4 g

• TransFat:

• UnsaturatedFat:

Instant Pot® Creamy Chicken And Leek Alfredo Reviews

• This was excellent. I imagined a flavor, but I underestimatedhow the flavors would interact. The flavors blended into a rich creamy flavor that was different than the Alfredo I thought it would be. I did make one change and it was minor. I substituted Almond Milk for regular milk. I can not tell you what it did to the flavor, but the outcome was well worth the effort.

• I skipped the leeks and added more garlic and a bit of onion. Also added more cream cheese. YUM

• Easy and yummy. Might try a different cheese combo another tine.

• This was really tasty. I didnt have cream cheese on hand, but it was still creamy and a good consistency. It might have been the noodles I used, or my instant pot, but next time I would set it for 2 minutes instead of 1, as the noodles were still a bit chewy. When I first opened the instant pot, it looked like the ingredients had curdled a bit on the noodles, but when I added in the remaining ingredients that was no longer apparent.

Source: Instant Pot® Creamy Chicken and Leek Alfredo