Instant Pot Chicken and Broccoli Pasta Alfredo
Classic Alfredo flavors in a fraction of the time, and made gluten, dairy, and nut free too!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4 servings
- ¼ cup ghee If you tolerate butter, you can use that. If you don’t tolerate ghee, you can use avocado oil. Coconut oil will change the flavor too much.
- 1 small onion diced small (or ½ large onion)
- 2 medium carrots peeled and diced
- 5-6 cloves of garlic minced
- 1/4 cup white wine or bone broth to de-glaze the pan white wine adds a really good flavor to the final dish
- 2 cups cooked chicken about 1 ½ chicken breasts, cut on a bias or cubed
- 1 tbsp nutritional yeast optional but gives the cheesy flavor of parmesan. You could use a good 2-4 tbsp parm if you tolerate the dairy. If you don’t have this on hand, a little extra sea salt will help with the salty bite of parm.
- 1 ½ quarts coconut milk I like to use this entire 33oz carton of coconut milk which is about 1 1/2 quarts. If you tolerate raw milk/cream, you may use that
- 8 oz gluten free pasta
- 1 head of fresh broccoli cut into florets (not frozen broccoli)
- Sea salt/pepper to taste
Turn the Instant Pot on using the “Sauté” button, and melt the ghee. Add the onion and carrot with a big pinch of sea salt, stir to combine, and cook for 5-7 minutes so the veggies soften and sweeten.
Add the garlic and cook for one minute, and then add the wine to deglaze the pan. Simmer the wine for a minute or 2 to burn off the alcohol. Turn the Instant Pot “Off.”
Stir the chicken and nutritional yeast into the cooked onion/carrot/garlic mixture. Pour the coconut milk in the pot, and then put the pasta in. Make sure the pasta is submerged in the coconut milk. Put the broccoli on top of the coconut milk/noodle mixture – do not mix the broccoli in, or the noodles will not stay under the coconut milk and won’t cook all the way through.
Put the lid on the Instant Pot, and be sure the valve is closed. Press the “Manual” button and bring the time down to 2 minutes. The Instant Pot will take a few minutes to come to pressure, and then it will count the 2 minutes down.
When the Instant Pot beeps after the 2 minute countdown, turn the Instant Pot off (do NOT release the pressure valve yet), and set a timer for 3-4 minutes. 3 minutes will leave your noodles with an al dente bite, and 4 minutes will leave them softer. After 3 minutes, release the valve for the rest of the pressure in the Instant Pot, and take the lid off. Stir everything up – I like to let it sit for a few minutes to absorb some of the liquid – this will also allow the noodles to soak in more liquid. Sea salt and pepper the alfredo to your taste and serve!