Description
This low FODMAP, gluten-free Instant Pot Chicken Fettuccine Alfredo delivers tender chicken and noodles smothered a creamy, decadent sauce. Add fresh or frozen broccoli before serving to make it an even more satisfying one-pot meal!
Ingredients
Units
Scale
- 3 tablespoons garlic-infused olive oil
- 2 tablespoons ghee, or butter
- 1.5 pounds chicken breasts (about 2 large)
- 2 cups low FODMAP chicken bone broth (homemade or store-bought)
- 1 cup coconut cream
- 2 teaspoons dried chives
- 2 teaspoons nutritional yeast
- 1 teaspoon kosher salt (plus more for sprinkling)
- 1/2 teaspoon freshly-ground black pepper (plus more for sprinkling)
- 7 ounces brown rice fettuccine noodles (half of a 14 ounce package)
- 1/2 cup shredded parmesan cheese
- 1/2 pound fresh or frozen broccoli (optional)
- Fresh Italian parsley or basil (finely chopped, for garnish (optional))
Instructions
- Hit Sauté on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker, and add the garlic-infused olive oil and ghee to the pot. While the Instant Pot heats up, dry chicken breasts and generously sprinkle with kosher salt and ground black pepper. Once the display reads “Hot,” swirl the pot to coat in oil and melted ghee, add the chicken breasts and sear for one minute per side. Remove chicken breasts to a plate.
- Hit the “Cancel” button and add 2 cups of chicken broth. Using a plastic spoon or spatula (I love my Instant Pot spatula), scrape the bottom of the pot clean with a plastic spoon.
- Add coconut cream, dried chives, nutritional yeast, 1 tsp kosher salt and ½ tsp of ground black pepper, and stir until well combined.
- Break brown rice fettuccine noodles in half. Add evenly to the pot in a crisscross fashion to keep noodles from clumping together (see post above for a photo and more detailed explanation). Place chicken breasts top side up on top of the noodles. Scrape the juices on the plate the chicken was resting on with a spatula into the pot (leave no flavor behind!).
- Close Instant Pot lid, set the pressure release valve to seasoning. Press the “Pressure Cook” button and set the timer for 7 minutes.
- Once the cooking cycle has completed, quick release the pressure (if you smell coconut, don’t panic – it won’t taste coconutty). Remove chicken breasts to a cutting board and check the temperature of the thickest part of the thickest breast with an instant read thermometer. Chicken must be at least 165° F to be safely consumed. Allow chicken to rest on the cutting board. Stir the noodles (the sauce will thicken as it stands) and taste test them for doneness. If they are not tender enough, put the lid back on the pot, let them sit for 5 minutes, and taste them again.
- Stir in cheese and broccoli (if using). Taste sauce and adjust seasonings as desired. Slice chicken breasts horizontally in 1/2-inch strips and either stir in or serve on top of noodles and sauce.
Notes
- Parmesan cheese: Monash University's Low FODMAP Diet App lists parmesan cheese as having only trace amounts of FODMAPs.
- Coconut cream: can be purchased or separated from a regular can of full-fat coconut milk. To separate, stick a can of coconut milk in the fridge the night before you make the recipe. When you are ready to add it, open the can and skim the thick cream off the top of the can into a measuring cup until you’ve measured out 1 cup.
- If your sauce tastes coconutty: add more salt and pepper in small quantities until the coconut flavor dissipates.
- Brown rice noodles: Using other types of noodles other than brown rice fettuccine noodles (such as other types of gluten-free noodles or spaghetti style, etc.) may achieve different results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: One-Pot Meals
- Method: Instant Pot
- Cuisine: Italian
