Instant Pot truffle pecorino chicken fettuccine alfredo
SAM THE COOKING GUY · ♥ 11.7K likes · 274.2K views · 9 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oil
- chicken breasts
- kosher salt
- coarse ground pepper
Set the pot to saute with a couple squeezes of oil; oil the chicken breasts and season both sides with kosher salt and coarse pepper.
- 3 cloves garlic
Add a little more oil and about three big cloves of garlic; cook until fragrant.
- ¼ cup vermouth
Add about a quarter cup of vermouth to lift the fond and reduce about a minute, still on saute.
- 1½ cup chicken stock
- 1 cup heavy cream
- ½ lb fettuccine
Add about a cup and a half of chicken stock, a cup of heavy cream and half a pound of fettuccine broken in half, making sure it is covered.
Stock, cream and fettuccine
Cut the partly cooked chicken into rough bite-sized pieces and set them on top of the liquid.
Cutting the chicken and pressure cooking
Lock the lid, set the valve to sealing, pressure cook 7 minutes, natural release 10 minutes, then manual release.
- 4 oz truffle pecorino
Grate in about four ounces of truffle pecorino, stirring as it melts into the hot pasta.
- salt
- black pepper
- parsley
Season with salt and pepper, taste, and serve with a little more cheese and a pinch of parsley.