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Homemade Pressure Cooker Chicken Alfredo with Jar Sauce photo
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Pressure Cooker Chicken Alfredo with Jar Sauce

A quick one-pot pressure cooker chicken Alfredo made with jarred sauce for an easy, creamy dinner.
Prep Time7 minutes
Cook Time6 minutes
Total Time18 minutes
Servings: 4 servings

Ingredients

  • 2 lb boneless skinless chicken thighs cut into ~1-inch bite-sized pieces
  • 2 Tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 22 oz jarred Alfredo sauce about one 22-ounce jar (Prego used in recipe)
  • 3/4 cup broth can substitute water if needed
  • 1 cup whole milk can substitute other milks; flavor may vary
  • 2 Tbsp butter or imitation butter
  • 4 oz cream cheese can substitute Neufchâtel or lower-fat, but whole-fat works best
  • 1/2 cup Parmesan cheese
  • 1 lb penne pasta short pasta works best for pressure cooking
  • 1 cup frozen green peas optional; other small frozen veggies work too
  • 1/2 cup fresh grated Parmesan optional, for garnish

Instructions

  • Trim and cut the chicken thighs into approximately 1-inch bite-sized pieces.
  • Set the pressure cooker to the sauté/brown setting and heat the vegetable oil until shimmering.
  • Add the chicken to the hot oil and cook, stirring occasionally, for about 3 minutes to brown the pieces; they do not need to be fully cooked.
  • Add the jarred Alfredo sauce, broth, milk, butter, cream cheese, 1/2 cup Parmesan, salt, pepper, and the penne pasta to the pot; stir to combine and make sure the pasta is submerged in the liquid (add a little more milk or water if needed).
  • Secure the lid and pressure cook on high for 6 minutes.
  • Allow a natural pressure release for 5 minutes, then perform a quick release to release remaining pressure; carefully remove the lid.
  • Stir the pasta and sauce thoroughly until the cream cheese and butter are melted and the sauce is smooth; if the sauce is too thick, stir in a splash of milk or broth.
  • If using, stir in the frozen peas or other small frozen vegetables until heated through, then taste and adjust seasoning.
  • Serve hot, optionally topped with fresh grated Parmesan.

Equipment

  • Pressure cooker or Instant Pot
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • ladle or large spoon

Notes

  • Best results come from boneless skinless chicken thighs cut into bite-size pieces.
  • Use short pasta like penne for pressure cooking instead of long noodles.
  • For large pressure cookers, add extra milk or water so pasta is fully covered.
  • Add 1 cup frozen peas or small diced veggies at the end for a one-pot meal.
  • If using a stovetop pressure cooker, monitor heat to avoid excessive steam release.