Instant Pot Garlic Parmesan Chicken
This easy Instant Pot Garlic Alfredo Chicken recipe is a great keto dinner. A handful of ingredients give you an easy dinner with a homemade Alfredo sauce!
Servings: 6 Servings
Calories: 339kcal
Ingredients
- 3 Pounds Boneless Skinless Chicken Breast cubed
- ¼ Cup Olive Oil divided
- 2 ½ Teaspoons Italian Seasoning Blend
- ¼ to ½ Teaspoon Crushed Red Pepper Flakes optional
- 6 Cloves Garlic minced
- 1 Cup Chicken Broth
- ¼ Cup Freshly Grated Parmesan Cheese
- ¾ Cup Heavy Whipping Cream
- 8 Ounces Cream Cheese
Instructions
- Set the pressure cooker to saute and heat until “hot.”
- Mix together the dried seasonings and sprinkle over the chicken.
- Into the hot pressure cooker liner, add olive oil and chicken in small batches to brown on both sides. Set aside and keep warm.
- Pour chicken broth into the pressure cooker and scrape the bottom with a flat edged spatula or spoon.
- Add the chicken and garlic to the pressure cooker.
- Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. Naturally release for 5 minutes before a quick release.
- Stir in Parmesan cheese, cream, and cream cheese, allowing to cook until it thickens to your desired consistency.
- Serve alone or over zoodles or spaghetti squash.
Notes
You can skip the browning step but expect some of the meat to stick together in clumps. You will also need to cook for 8 minutes, instead of 3.
Nutrition
Calories: 339kcal | Carbohydrates: 2g | Protein: 31g | Fat: 24g