This low carb chicken Alfredo is creamy, cozy, and so easy thanks to the Instant Pot. With a rich Parmesan sauce and tender chicken over zoodles, it’s everything you want in a comforting dinner—without the carbs. Quick enough for weeknights, and no one will miss the pasta.
Instant Pot Chicken Alfredo with Zoodles
Cook Mode
Keep the screen of your device on
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 tbsp butter
3 cloves garlic, minced
¾ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
¼ tsp nutmeg (optional)
Salt and pepper to taste
3 –4 medium zucchini, spiralized
Directions
- Turn the Instant Pot to Sauté. Melt butter, add garlic, and cook 30 seconds.
- Add chicken and sear for 2–3 minutes per side. Add chicken broth, salt, pepper, and nutmeg.
- Seal and cook on High Pressure for 8 minutes. Quick release the pressure.
- Remove chicken and shred. I like my claw meat shredder but 2 forks work as well. Turn Instant Pot to Sauté.
- Stir in heavy cream and Parmesan. Simmer until slightly thickened, 2–3 minutes.
- Return chicken to sauce. Serve over fresh zoodles (no need to cook them—they’ll soften from the heat).
Equipment
Instant Pot Duo 6 Qt.Instant Pot Duo – 6 Qt.
Vegetable SpiralizerVegetable Spiralizer
Alpha Grillers Meat ShredderAlpha Grillers Meat Shredder
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