Instant Pot Teriyaki Chicken Alfredo—creamy fettuccine noodles and tender bites of chicken and vegetables with a slight sweet and savory twist from teriyaki sauce.
Instant Pot Teriyaki Chicken Alfredo
I saw a recipe for teriyaki chicken alfredo on Our Best Bites yesterday and immediately knew that I needed to adapt it to the Instant Pot. Most one pot pasta dishes can be adapted easily to the Instant Pot and this did not disappoint. It is a mashup of creamy dreamy chicken Alfredo and a teriyaki bowl with veggies.
In the past I’ve had mixed results with fettuccine noodles in the Instant Pot. Sometimes they get stuck together. Sometimes part of them are crunchy while the other part gets soft. I was pleasantly surprised at how awesome these noodles turned out. The reason? The criss-cross pattern and the layering process. Because the noodles were placed on top of the chicken they couldn’t burn to the bottom of the pot. And since there were lots of moisture-releasing veggies on top of the noodles they were able to cook all the way through evenly. Try it!!! I think you’ll be happy with the results.
Chicken: I used boneless skinless chicken thighs because I like how moist and tender they are. You can also pound chicken breasts 1 inch thick and slice them up for your Instant Pot teriyaki chicken alfredo. The reason you want to pound the chicken is because this recipe only uses a 6 minute cooking time (so the noodles and veggies don’t get overcooked). Chicken that is thin can cook very quickly.
Veggies: I used carrots, green beans and bell peppers. Other choices would be sliced mushrooms, broccoli (although it might get mushy) or snap peas. You really can get creative with the type of veggies that you use. The main thing I would suggest is to put the most tender vegetables on top. The closer they are to the heating element the more done they will get. That’s why layering is important in this dish.
Pasta: You can use fettuccine noodles for this recipe but lots of other types of pasta work just as well. Try lingiune, cavatappi or penne too!
More Instant Pot Pasta Recipes…
Instant Pot Chicken Florentine Pasta
Instant Pot Rigatoni and Sausage
Instant Pot Cheesy Chicken Pasta
Instant Pot Creamy Tomato Parmesan Fettuccine
Instant Pot Teriyaki Chicken Alfredo
- Prep Time: 20 minutes
- Cook Time: 6 minutes (plus 5-10 minute NPR)
- Total Time: 26 minutes
- Yield: 4–6 servings 1x
Creamy fettuccine noodles with tender bites of chicken and vegetables with a slight sweet and savory twist from teriyaki sauce.
- 1 1/2 pounds boneless, skinless chicken thighs (or boneless, skinless chicken breasts pounded to 1 inch thick)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ginger
- 1/2 tsp pepper
- 1/2 tsp salt
- 8 oz uncooked fettuccine noodles
- 2 cups chicken broth
- 3 carrots, peeled and cut into 1 1/2 inches long by 1/2 inch thick pieces
- 8 oz fresh green beans, washed and trimmed
- 1 bell pepper, cored and sliced (your choice of color)
- 1 cup half and half or heavy cream
- 1/4 cup teriyaki sauce
- 2 Tbsp cornstarch
- Salt and pepper
- Parmesan cheese
- Place chicken into the bottom of Instant Pot and sprinkle with garlic powder, onion powder, ginger, pepper and salt.
- Break the fettuccine in half and lay it in a criss-cross pattern on top of the chicken. Pour the broth into the pot.
- Layer the carrots on top of fettuccine, followed by the green beans and finally the bell pepper.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting to remove any remaining pressure. Remove the lid.
- Turn the Instant Pot to saute. In a bowl whisk together half and half, teriyaki sauce and cornstarch until smooth. Stir the mixture into the pot. The sauce will thicken quickly. Once sauce is thickened turn off your Instant Pot. Slice or cut the chicken or serve whole.
- Salt and pepper to taste (this is important depending on how salty your teriyaki sauce is). Serve the noodles, vegetables and chicken and enjoy! Sprinkle with parmesan cheese, if desired.
Recipe inspired by and adapted from Our Best Bites.
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in an 8 quart with no changes. Halve the recipe and keep same cooking time for 3 quart pot.
- Category: Pasta
- Method: Instant Pot
*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.
Juliane Wonsul says
Can I cut up the thighs in 1″ cubes, BEFORE cooking? Would that change the cooking time? Haven’t made this yet to rate.
Sure with thighs I think that would work well with the 6 minute pressure cook time.
YUMMY. Husband wants a repeat. I did find that mine needed additional time for the fettuccini. So I set it for 0 to let it repressurize, with a quick release, and that was sufficient. Next time, I will just try 7 minutes. I used baby carrots and then fresh green beans as the last layer. They were all fork tender.
Karen, I love all your easy, quick recipes. Usually enough for the two of us, with leftovers for another meal.
Thanks for sharing your experience! Thanks for the 5 stars!
What can i use instead of the greenbeans? Asparagus?
They won’t hold up in the pressure cooker but you could add the asparagus in after the pressure cooking time is up.
Oh my gosh thank you for this recipe; turned out wonderful even though I had to sub cornstarch for flour and only had green beans. It will still be a hit in my house!
Glad to hear you enjoyed it Amanda! 😊
It turned out amazing!! It’s always a success when even my picky eater loves a dish!! Thank you, Karen!!
That is always a good sign!!!
Javier g. says
Glad you liked it Javier!
I made this last night. When I first opened the Pot after cooking this, I thought I had a ruined dinner. There what appeared to be major clumping of the fettuccine (perhaps because I didn’t have beans and instead used mushrooms?). But as I stirred and stirred, they separated. I had to use a little extra corn starch (and used a mix of 2% milk but mostly heavy cream) for my desired thickness, and I would use a little more teriyaki next time as I didn’t really get much of a taste of it. But overall, I was delighted with the results. I used about 4 oz. of fresh mushrooms as the top layer–next time will use 8 oz. (we love mushrooms). Thank you for another great recipe! I have just started relying more on my Instant Pot, and you are my go-to for general information and recipes.
And now a question…do you think this recipe could be doubled considering the potential for clumping of the fettuccine?
Hi Missy, I love mushrooms too and I bet 8 ounces would be awesome! I don’t think there is room in the pot to double the recipe. My 6 quart was full to the top. If you have an 8 quart pot you could probably double it. Make sure to criss cross the pasta.
Laura Dent says
The individual photos are BRILLIANT!!! – Helps a LOT. Thanks, and keep it up!
Oh I’m glad! It was an experiment but I will continue to do it I think!
I loved the individual photos too! I’m sure it’s more work but so helpful to “watch” along with her.
I can’t wait to try the recipe
I will add the ingredients to my shopping list to make next weekend. By the way, I really like how you are adding photos to the directions!!!
I’m so glad it has been helpful to you!!
Looks great! I’m going to try it tonight with fresh mushrooms.
Frances Ipsen says
This recipe looks so yummy. Going out to buy the necessary ingredient today. I do have a question tho…Could I cut the chicken into bite size pieces before putting them in the pot and if “yes” would it change the cooking time.
Thanks Fran from Vancouver BC
You could do that. The chicken might be a little overcooked though. The 6 minutes worked very well for the pasta.