This Instant Pot Creamy Chicken and Leek Alfredo recipe is a quick and easy dish packed with flavors. Tender chicken thighs are cooked with leeks and garlic, then combined with a creamy and cheesy Alfredo sauce. Serve this dish over your favorite pasta or rice for a satisfying and delicious meal in under 30 minutes.
Ingredients
- 4 boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces fettuccine pasta, cooked according to package instructions
- Chopped fresh parsley, for garnish
Directions
- Season the chicken thighs with salt and pepper.
- Turn on the Instant Pot and select the sauté function. Heat olive oil in the pot.
- Add the chicken thighs to the pot and cook until browned, about 2-3 minutes per side. Remove the chicken from the pot and set aside.
- Add sliced leeks and minced garlic to the pot. Sauté until the leeks are softened, about 2 minutes.
- Pour in the chicken broth and deglaze the pot, scraping up any browned bits from the bottom.
- Add the chicken thighs back to the pot.
- Close the Instant Pot lid and set the valve to sealing.
- Select the pressure cook/manual function and set the timer for 8 minutes.
- Once the cooking time is complete, do a quick release of the pressure.
- Remove the chicken from the pot and shred it using two forks.
- Select the sauté function again and pour in the heavy cream.
- Add the Parmesan cheese, dried thyme, dried basil, and dried oregano. Stir well to combine.
- Let the sauce simmer for a few minutes until it thickens slightly.
- Turn off the Instant Pot and add the shredded chicken back to the sauce.
- Serve the creamy chicken and leek Alfredo over cooked fettuccine pasta.
- Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired.
