Written Recipe: https://www.thespicegenie.com/chicken-fettuccine-alfredo-instant-pot/
Food Notes:
-IMPORTANT: Since heavy cream goes in before pressure cooking and may spew out with quick release, I advise doing a few minutes of NPR or controlled release to avoid any accidents.
-Heavy cream normally does not curdle due to the high fat content. Also be sure to use heavy cream at room temperature. If it does, for any reason, do not panic. Add more cream and continue cooking.
– For a vegetarian version, leave out the chicken and follow the same recipe.
-I used uncooked cubed chicken. You may use a whole chicken breast and diced it up later after pressure cooking or use precooked chicken and add it only after pressure cooking.
-I used basic dry Italian seasoning in this recipe. You may use any dry herbs of your choice. I recommend using at least basil and oregano.
-Any pasta can be used in this recipe. The ratio is 1 cup of liquid to 4 ounces of pasta.
Parmesan is typically used in alfredo sauce but mozzarella can be used for a creamier texture.