Instant Pot Creamy Chicken and Leek Alfredo: A Weeknight Delight

Craving a comforting and flavorful pasta dish but short on time? This Instant Pot Creamy Chicken and Leek Alfredo is your answer! This recipe transforms simple ingredients into a restaurant-quality meal in under an hour, with minimal effort and maximum flavor. The pressure cooker magic infuses the chicken with deliciousness, while the creamy Alfredo sauce, enriched with the delicate sweetness of leeks, coats every strand of pasta in pure indulgence. This is a one-pot wonder that will quickly become a family favorite. Let’s dive in!

Why You’ll Love This Instant Pot Alfredo

* **Quick and Easy:** The Instant Pot significantly reduces cooking time, making it perfect for busy weeknights.
* **One-Pot Wonder:** Less cleanup! Everything cooks in the Instant Pot, from the chicken to the pasta.
* **Incredible Flavor:** The pressure cooking method intensifies the flavors, creating a rich and satisfying Alfredo sauce.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables, herbs, or protein.
* **Kid-Friendly:** Even picky eaters will enjoy this creamy and comforting pasta dish.

Ingredients You’ll Need

* **Chicken Breasts:** 1.5 pounds, boneless, skinless, cut into bite-sized pieces
* **Leeks:** 2 medium, white and light green parts only, thoroughly cleaned and sliced
* **Garlic:** 4 cloves, minced
* **Olive Oil:** 2 tablespoons
* **Chicken Broth:** 4 cups, low sodium
* **Heavy Cream:** 1 cup
* **Linguine Pasta:** 1 pound, broken in half
* **Parmesan Cheese:** 1 cup, freshly grated, plus more for serving
* **Butter:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **Dried Italian Herbs:** 1 teaspoon (optional)
* **Fresh Parsley:** Chopped, for garnish (optional)

Equipment

* Instant Pot (6-quart or larger)
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Wooden Spoon or Spatula

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Instant Pot Creamy Chicken and Leek Alfredo:

**1. Prepare the Ingredients:**

* Wash and slice the leeks. Ensure you clean them thoroughly, as leeks tend to trap dirt between their layers. To clean them, slice them lengthwise, then rinse under cold running water, separating the layers to remove any grit.
* Mince the garlic cloves.
* Cut the chicken breasts into bite-sized pieces, approximately 1-inch cubes. This will ensure even cooking.
* Grate the Parmesan cheese. Freshly grated Parmesan melts more smoothly and adds a superior flavor.
* Break the linguine pasta in half. This makes it easier to fit in the Instant Pot.

**2. Sauté the Aromatics:**

* Turn on the Instant Pot and select the ‘Sauté’ function.
* Add the olive oil to the pot. Once heated, add the sliced leeks and minced garlic.
* Sauté for 3-5 minutes, or until the leeks are softened and fragrant. Stir frequently to prevent burning. The leeks should be translucent and slightly caramelized.
* Press ‘Cancel’ to turn off the ‘Sauté’ function.

**3. Cook the Chicken and Pasta:**

* Add the cubed chicken to the Instant Pot.
* Pour in the chicken broth, ensuring the chicken is mostly submerged. If needed, add a little more broth. However, avoid adding too much, as this can dilute the sauce.
* Season with salt, black pepper, and dried Italian herbs (if using). Be generous with the seasoning, as this will flavor the entire dish.
* Gently stir to combine the ingredients.
* Add the broken linguine pasta to the pot. Make sure the pasta is submerged in the broth. You may need to gently press it down to ensure it’s covered.

**4. Pressure Cook:**

* Close the Instant Pot lid and seal the valve.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time to 5 minutes at high pressure.
* The Instant Pot will take some time to come to pressure before the timer starts counting down.

**5. Release the Pressure:**

* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. This allows the pasta to finish cooking properly and prevents a starchy mess.
* After 10 minutes, carefully quick release any remaining pressure by moving the valve to the ‘Venting’ position. Be cautious, as hot steam will be released.
* Once all the pressure is released, carefully open the lid.

**6. Stir in the Cream and Cheese:**

* Press ‘Cancel’ to turn off the pressure cooking function.
* Add the heavy cream, Parmesan cheese, and butter to the Instant Pot.
* Stir continuously until the cheese is melted and the sauce is smooth and creamy. The butter adds richness and helps to emulsify the sauce.
* If the sauce is too thick, add a splash of chicken broth to thin it out. If it’s too thin, continue stirring over low heat (using the ‘Sauté’ function on low) until it thickens slightly.

**7. Season to Taste:**

* Taste the Alfredo sauce and adjust the seasoning as needed. Add more salt, pepper, or Parmesan cheese to your liking.

**8. Serve and Garnish:**

* Serve the Instant Pot Creamy Chicken and Leek Alfredo immediately.
* Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Tips for the Perfect Instant Pot Alfredo

* **Don’t Overcook the Pasta:** Cooking the pasta for too long will result in a mushy texture. Follow the recommended cooking time of 5 minutes for al dente pasta.
* **Use Freshly Grated Parmesan:** Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting smoothly. Freshly grated Parmesan provides a better flavor and texture.
* **Adjust the Sauce Consistency:** The amount of liquid you use can affect the sauce’s consistency. If the sauce is too thick, add a splash of chicken broth. If it’s too thin, simmer it on ‘Sauté’ mode until it thickens.
* **Clean the Leeks Thoroughly:** Leeks tend to trap dirt between their layers, so it’s important to clean them well before using them.
* **Sauté the Aromatics:** Sautéing the leeks and garlic before pressure cooking helps to develop their flavor and adds depth to the dish.
* **Don’t Skip the Natural Pressure Release:** Allowing the Instant Pot to naturally release pressure for 10 minutes helps the pasta cook evenly and prevents a starchy mess.
* **Add Vegetables:** Feel free to add other vegetables to this dish, such as broccoli florets, spinach, or mushrooms. Add them at the same time as the pasta.
* **Use Different Types of Pasta:** While linguine is a classic choice for Alfredo, you can also use fettuccine, penne, or rotini.
* **Make it Spicy:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Add Sun-Dried Tomatoes:** Sun-dried tomatoes add a burst of flavor and a chewy texture to the dish. Add them at the same time as the chicken broth.

Variations and Additions

This Instant Pot Creamy Chicken and Leek Alfredo is a versatile recipe that can be easily adapted to your preferences. Here are a few variations to try:

* **Vegetarian Alfredo:** Omit the chicken and add extra vegetables, such as broccoli, spinach, mushrooms, or asparagus. You can also add a can of drained and rinsed cannellini beans for added protein.
* **Shrimp Alfredo:** Replace the chicken with 1 pound of peeled and deveined shrimp. Add the shrimp to the Instant Pot during the last minute of cooking, as it cooks very quickly.
* **Spicy Alfredo:** Add a pinch of red pepper flakes to the sauce for a touch of heat. You can also use a spicy Italian sausage instead of chicken.
* **Lemon Alfredo:** Add the zest and juice of one lemon to the sauce for a bright and tangy flavor.
* **Smoked Salmon Alfredo:** Add 4 ounces of smoked salmon, flaked, to the sauce just before serving.
* **Pesto Alfredo:** Stir in 2 tablespoons of pesto sauce to the Alfredo sauce for a vibrant green color and a herbaceous flavor.
* **Alfredo with Roasted Vegetables:** Roast your favorite vegetables, such as bell peppers, zucchini, and onions, and add them to the Alfredo sauce before serving.
* **Chicken and Mushroom Alfredo:** Add 8 ounces of sliced mushrooms to the Instant Pot along with the leeks and garlic.

Serving Suggestions

This Instant Pot Creamy Chicken and Leek Alfredo is a complete meal on its own, but here are a few serving suggestions to elevate your dining experience:

* **Garlic Bread:** Serve with warm garlic bread for dipping in the creamy Alfredo sauce.
* **Side Salad:** A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
* **Roasted Vegetables:** Serve with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
* **Grilled Chicken or Salmon:** For a more substantial meal, add grilled chicken or salmon on top of the Alfredo.
* **Wine Pairing:** A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the creamy Alfredo sauce.

Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the ingredients ahead of time. Slice the leeks, mince the garlic, and cut the chicken into pieces. Store them separately in the refrigerator until ready to use.
* **Storage:** Store leftover Instant Pot Creamy Chicken and Leek Alfredo in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the Alfredo in the microwave or on the stovetop. Add a splash of milk or chicken broth to prevent it from drying out. Be careful not to overheat, as the sauce may separate.
* **Freezing:** Freezing Alfredo is not recommended, as the sauce may separate and become grainy upon thawing. However, if you must freeze it, allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring frequently. Add a splash of milk or cream to help restore the sauce’s consistency.

Recipe Card

**Instant Pot Creamy Chicken and Leek Alfredo**

A quick and easy one-pot meal that’s perfect for busy weeknights. This Instant Pot Creamy Chicken and Leek Alfredo is packed with flavor and comes together in under an hour.

**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
**Total Time:** 35 minutes
**Servings:** 6-8

**Ingredients:**

* 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 medium leeks, white and light green parts only, thoroughly cleaned and sliced
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 4 cups low-sodium chicken broth
* 1 cup heavy cream
* 1 pound linguine pasta, broken in half
* 1 cup freshly grated Parmesan cheese, plus more for serving
* 2 tablespoons butter
* Salt and black pepper to taste
* 1 teaspoon dried Italian herbs (optional)
* Fresh parsley, chopped, for garnish (optional)

**Instructions:**

1. **Prepare the Ingredients:** Slice the leeks, mince the garlic, and cut the chicken into bite-sized pieces. Grate the Parmesan cheese and break the linguine pasta in half.
2. **Sauté the Aromatics:** Turn on the Instant Pot and select the ‘Sauté’ function. Add the olive oil, leeks, and garlic. Sauté for 3-5 minutes, or until the leeks are softened and fragrant. Press ‘Cancel’.
3. **Cook the Chicken and Pasta:** Add the chicken, chicken broth, salt, pepper, and Italian herbs (if using) to the Instant Pot. Stir to combine. Add the linguine pasta, ensuring it is submerged in the broth.
4. **Pressure Cook:** Close the Instant Pot lid and seal the valve. Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time to 5 minutes at high pressure.
5. **Release the Pressure:** Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. Then, carefully quick release any remaining pressure.
6. **Stir in the Cream and Cheese:** Open the lid. Press ‘Cancel’. Add the heavy cream, Parmesan cheese, and butter to the Instant Pot. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
7. **Season to Taste:** Taste the Alfredo sauce and adjust the seasoning as needed.
8. **Serve and Garnish:** Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese, if desired.

**Notes:**

* Don’t overcook the pasta. Cooking for 5 minutes at high pressure should result in al dente pasta.
* Use freshly grated Parmesan cheese for the best flavor and texture.
* Adjust the sauce consistency by adding more chicken broth if it’s too thick or simmering it on ‘Sauté’ mode if it’s too thin.

Enjoy this delightful Instant Pot Creamy Chicken and Leek Alfredo! It’s a guaranteed crowd-pleaser and a fantastic way to enjoy a restaurant-quality meal without the fuss.