CHICKEN ALFREDO (INSTANT)

INGREDIENTS:

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper, to taste

1 tablespoon unsalted butter

3 cloves garlic, minced

1/4 cup dry white wine

2 cups chicken stock

1 cup heavy cream

8 ounces fettuccini noodles, broken in half

3 ounces freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.

Stir in wine, scraping any browned bits from the bottom of the pot.

Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.

Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.

Serve immediately, garnished with parsley, if desired.