Name: Instant Pot Creamy Chicken and Leek Alfredo
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - ½ tablespoon; Butter - ½ tablespoon; Chicken breast, cubed - 1 pound; Diced leek (white and light green only) - 1 cup; Garlic, chopped, or more to taste - 2; Italian seasoning - 1 tablespoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Red pepper flakes - 1 pinch; Chicken broth - 1 ½ cups; Dry white wine - ¼ cup; Heavy whipping cream - ⅔ cup; Egg yolk - 1; Penne pasta - 8 ounces; Shredded Parmesan-Romano cheese blend - 1 cup; Cornstarch - 1 pinch; Cream cheese, cubed - 1 ounce; Milk, or more as needed - ½ cup; Salt and freshly ground black pepper to taste - 1 pinch

Instant Pot Creamy Chicken and Leek Alfredo

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Creamy Chicken and Leek Alfredo

1. Olive oil - ½ tablespoon

2. Butter - ½ tablespoon

3. Chicken breast, cubed - 1 pound

4. Diced leek (white and light green only) - 1 cup

5. Garlic, chopped, or more to taste - 2

6. Italian seasoning - 1 tablespoon

7. Salt - ¼ teaspoon

8. Ground black pepper - ¼ teaspoon

9. Red pepper flakes - 1 pinch

10. Chicken broth - 1 ½ cups

11. Dry white wine - ¼ cup

12. Heavy whipping cream - ⅔ cup

13. Egg yolk - 1

14. Penne pasta - 8 ounces

15. Shredded Parmesan-Romano cheese blend - 1 cup

16. Cornstarch - 1 pinch

17. Cream cheese, cubed - 1 ounce

18. Milk, or more as needed - ½ cup

19. Salt and freshly ground black pepper to taste - 1 pinch

How to cook deliciously - Instant Pot Creamy Chicken and Leek Alfredo

1. Stage

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. Stage

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

3. Stage

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 manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

4. Stage

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

5. Stage

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.