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Instant Pot Chicken Alfredo Sandwiches


  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 1 cup chicken broth
  • 2 pounds boneless, skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 jar Bertolli Alfredo Sauce
  • ¼ cup chopped fresh basil
  • 1 (8 oz) jar sundried tomatoes, rinsed and chopped
  • ½ cup shredded parmesan cheese
  • Buns, for serving

Instructions

Instant Pot Instructions:

  1. 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. 
  2. 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.
  3. 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. 
  4. Use a slotted spoon to scoop chicken on top of buns (toasted is good!). Eat and enjoy!

Slow Cooker Instructions:

  1. 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. 
  2. Cover slow cooker and cook on low for 4-6 hours.
  3. Shred the chicken. Add in the basil, sundried tomatoes, parmesan cheese. Taste test and add salt and pepper to taste. 
  4. 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

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker