Method:

1. On the Midea Pressure Cooker control panel, turn the menu knob to “Fry” and press start. Wait until the Midea Pressure Cooker gets hot before putting in any ingredients
2. Season the cubed chicken breasts, and place in the Midea Pressure Cooker
3. Brown in the Midea Pressure Cooker (about 2 minutes per side)
4. Remove from pot and set aside
5. Melt the butter in the pot and stir in the minced garlic. Stir for about a minute until fragrant
6. Pour in cream and let simmer for 2 minutes while scraping the bottom of the pot with a spatula (this will release the brown bits from cooking the chicken)
7. Pour in chicken broth, salt and nutmeg
8. Place the fettuccine in the Midea Pressure Cooker along with the browned chicken cubes
9. Place the lid on the Midea Pressure Cooker
10. Cancel the “Fry” function and then turn the menu knob again until you reach the “Pasta” function (this will default to 5 minutes). If you would like really soft pasta, press the “Texture” button until you reach the Strong setting.
11. Press start to begin cooking. Music will sound and the Midea Pressure Cooker will start the countdown once the optimum pressure has been reached inside
12. When the timer ends, the Midea Pressure Cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button
13. Allow the Midea Pressure Cooker to naturally release pressure for about 5 minutes (this will make sure the cream doesn’t spray out of the exhaust valve as it will be very hot)
14. Press the pressure release button to get rid of any excess pressure and then open the lid
15. Stir in the parmesan cheese
16. Enjoy!