Instant Pot Creamy Chicken and Leek Alfredo – Quick and Delicious
Instant Pot Creamy Chicken and Leek Alfredo – a luscious, rich, and creamy one-pot pasta dish that will become your family’s favorite weeknight dinner. It’s quick to prepare and loaded with comforting flavors that make every bite delightful.
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The Best Instant Pot Creamy Chicken and Leek Alfredo
This recipe, submitted by Diana71, brings together the tender juiciness of cubed chicken breast, the mild sweetness of leeks, and the robust creaminess of an Alfredo sauce. It’s an exquisite blend that will tantalize your taste buds.
Notes on Ingredients
- Olive oil & Butter: These fats help to brown the chicken and add a rich flavor base.
- Chicken breast: Lean protein that cooks quickly and stays tender in the Instant Pot.
- Leek: Only the white and light green parts are used, offering a subtle onion flavor.
- Garlic: Adds depth and aromatic intensity.
- Italian seasoning: A blend of herbs to enhance the overall flavor.
- Salt & Pepper: Essential for seasoning.
- Red pepper flakes: Just a pinch for a hint of heat.
- Chicken broth & Dry white wine: For deglazing and adding moisture.
- Heavy whipping cream & Egg yolk: The foundation for a creamy sauce.
- Penne pasta: Holds the sauce well and cooks perfectly in the Instant Pot.
- Parmesan-Romano cheese blend: For a sharp, tangy finish.
- Cornstarch: Helps thicken the sauce.
- Cream cheese & Milk: For extra creaminess and smooth texture.
How to Make Instant Pot Creamy Chicken and Leek Alfredo
- Prep the Instant Pot: Set your Instant Pot to the Sauté function. Heat olive oil and butter until the butter melts.
- Cook the Chicken: Add cubed chicken breast and cook until lightly browned on all sides, about 5-8 minutes.
- Add Aromatics: Stir in diced leek and chopped garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for another 3-5 minutes.
- Deglaze the Pot: Pour in chicken broth and dry white wine, bringing the mixture to a simmer. Scrape off any browned bits from the bottom of the pot.
- Prepare the Sauce: In a small bowl, mix heavy cream and egg yolk. Pour into the pot.
- Add Pasta: Add the penne pasta, ensuring it floats on top without mixing. Push down slightly if needed.
- Pressure Cook: Close and lock the lid, sealing the vent. Set to high pressure for 1 minute. Allow 10-15 minutes for pressure to build.
- Release Pressure: Use the natural-release method for 10 minutes, then carefully use the quick-release method to release remaining pressure.
- Finish the Sauce: Mix Parmesan-Romano cheese and cornstarch in a bowl. Remove the lid and stir in the cheese mixture and cream cheese. Gradually add milk until the sauce reaches desired creaminess. Mix well.
How to Serve Instant Pot Creamy Chicken and Leek Alfredo
Serve this delectable dish hot, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. Pair it with a simple side salad and a glass of white wine for a complete meal.
How to Store Instant Pot Creamy Chicken and Leek Alfredo
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
FAQs About Instant Pot Creamy Chicken and Leek Alfredo
Can I use a different type of pasta?
Yes, you can use other pasta shapes, but adjust the cooking time accordingly.
What can I substitute for leeks?
Green onions or shallots can be used as substitutes, though they have a slightly different flavor profile.
Can I make this recipe dairy-free?
You can try using dairy-free cream alternatives and omit the cheese, though the flavor and texture will differ.
Instant Pot Creamy Chicken and Leek Alfredo Recipe
Ingredients
- ½ tablespoon olive oil
- ½ 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
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 ½ cups chicken broth
- ¼ cup dry white wine
- ⅔ 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
- ½ cup milk or more as needed
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- 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.
- Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
- 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.
- 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.
- 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.
Enjoy your Instant Pot Creamy Chicken and Leek Alfredo, a dish that combines convenience with gourmet flavors, perfect for any night of the week.
