Instant Pot Chicken Alfredo Sandwiches—an easy dump and go Instant Pot recipe with shredded chicken in a creamy sauce, sundried tomatoes and basil served on a toasted bun. Your favorite pasta dish in a sandwich!
Note: SLOW COOKER instructions are in the recipe card below
Instant Pot Chicken Alfredo Sandwiches
On a busy night it’s good to have a dump and go recipe or two in your back pocket that you can make ahead of time in your Instant Pot or slow cooker. This is one of those recipes. When it’s time to eat each person can scoop up chicken onto a bun and enjoy.
Low Carb Peeps: If you’re looking to eat low carb serve the chicken over the top of cauliflower rice or with a side of sautéed spinach.
Chicken: You can use boneless chicken breasts or thighs. Thighs seem to shrink down more so use a half pound more if using thighs. If you want to make this with pre-cooked chicken you can. But you’ll only need a 2 minute pressure cook time.
Alfredo Sauce: I like the Bertolli Garlic Alfredo Pasta Sauce but feel free to choose another brand if you’d like.
What do I serve with Instant Pot chicken alfredo sandwiches? Some ideas are fresh fruit, raw veggies with dip, a green salad or broccoli salad.
More Amazing Instant Pot Chicken Recipes…
Instant Pot Tuscan Chicken Pasta
Instant Pot Creamy Chicken Primavera
Instant Pot Chicken and Dumplings Casserole
Instant Pot Chicken Stroganoff
Instant Pot Bacon Cheddar Chicken Pot Pie
Instant Pot Olive Garden Chicken Pasta
Instant Pot Chicken Alfredo Sandwiches
- Prep Time: 15 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 27 minutes
- Yield: 8 servings 1x
Description
An easy dump and go Instant Pot recipe with shredded chicken in a creamy sauce, sundried tomatoes and basil served on a toasted bun. Your favorite pasta dish in a sandwich!
Ingredients
- 1 cup chicken broth
- 2 pounds boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 jar Bertolli Alfredo Sauce
- 1/4 cup chopped fresh basil
- 1 (8 oz) jar sundried tomatoes, rinsed and chopped
- 1/2 cup shredded parmesan cheese
- Buns, for serving
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Place chicken breasts in the bottom of the pot. Sprinkle the chicken with salt, pepper, garlic powder, onion powder, Italian seasoning. Dump the alfredo sauce on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes from fresh or 15 minutes for frozen chicken breasts. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Remove chicken from pot and shred. Stir back into the pot. Add in the basil, sundried tomatoes, parmesan cheese. Taste test and add salt and pepper to taste.
- Use a slotted spoon to scoop chicken on top of buns (toasted is good!). Eat and enjoy!
Slow Cooker Instructions:
- Place chicken breasts in the bottom of the slow cooker. Sprinkle the chicken with salt, pepper, garlic powder, onion powder, Italian seasoning. Dump the alfredo sauce on top of the chicken.
- Cover slow cooker and cook on low for 4-6 hours.
- Shred the chicken. Add in the basil, sundried tomatoes, parmesan cheese. Taste test and add salt and pepper to taste.
- Use a slotted spoon to scoop chicken on top of buns (toasted is good!). Eat and enjoy!
Notes
For a low carb option serve chicken on top of cauliflower rice.
I used my 6 quart Instant Pot Duo 60 7 in 1*. No changes needed for the 8 or 3 quart.
Recipe adapted from The Cookie Rookie
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can I use my own alfredo sauce?
Yes but I would stir it in after the pressure cooking time so that it doesn’t curdle.
Your slow cooker version doesn’t say anything about chicken broth. Do we add that still for the slow cooker version?
Hi Haley, leave it out for the slow cooker version.
I just made this (in my 8 qt. Instant pot) for lunch today and however long beyond today it lasts. It was excellent! I tasted it before adding the sundried tomatoes. I hadn’t used sundried tomatoes before, so I wasn’t sure how it would affect the taste. It was wonderful both ways, so if anyone has no tomatoes, this will be great even without them! I needed to thicken it a little, possibly because I was a little under the 2 pounds for the chicken. We had a baguette to use up, so my husband and I each had a bowl with several slices of the baguette to accompany. We really enjoyed it. Thank you, Karen, for another winner!
★★★★★
So glad you and your husband liked it Missy!
Can this be frozen?
Yes I think that would work fine.
Hi Karen,
I have an 8qt IP and every time I cook chicken breast in it comes out very tough and chewy. I have reduced the cooking time the pressure to low and also the NPR and still it’s chewy and tough. I’ve seen so many comments about how tender and moist the chicken turns out in the 6qt, do you think that it’s because the 8qt takes longer to come to pressure? I do have good luck with drumsticks and have made your sweet and sour pork recipe with drumsticks and they are delicious! I have made many recipes of yours and love them, all the flavors are spot on! Thank you for all your hard work and always replying back to me.
Susanna
Chicken breasts get more dried out than bone-in chicken or chicken thighs. One thing I’ve learned is to cut the chicken breast across the grain. That has helped. Also you’ll want to cook the chicken according to thickness. To determine a cook time by thickness, for sliceable chicken, I’ve had good success using 4 to 5 minutes of cook time per inch at the thickest part of the breast.