Description
Chicken tenders and perfectly steamed broccoli in a creamy, dreamy garlic white sauce. A fast and easy way to make chicken alfredo!
Ingredients
Scale
- 1 cup chicken broth
- 1 1/2 pounds boneless, skinless chicken tenders
- 1 Tbsp butter
- 1 Tbsp cajun seasoning
- 1 Tbsp minced garlic
- 1 tsp garlic powder
- 12 ounces fresh broccoli florets
- 1 cup heavy cream
- 2 Tbsp cornstarch or arrowroot
- 1 cup shredded parmesan cheese
Instructions
- Add broth, chicken, butter, cajun seasoning, garlic and garlic powder into Instant Pot.
- In a pan* that fits inside your Instant Pot add the broccoli florets and 1 cup of water. Cover the pan (mine had a lid). Place a tall trivet* into the Instant Pot and place the broccoli pan on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Carefully remove the broccoli pan and drain the water. Set broccoli aside.
- In a small bowl stir together the heavy cream and cornstarch/arrowroot until smooth and creamy. Turn Instant Pot to saute setting. Stir in the cream mixture. Stir in the parmesan cheese. Once sauce has thickened turn off Instant Pot.
- Stir in the broccoli. Taste test and add more cajun seasoning, if needed.
- Sauce, chicken and broccoli can be served plain or with garlic bread, fettuccine noodles, rice, spaghetti squash, cauliflower rice etc.
- Category: Chicken
- Method: Instant Pot