Easy Instant Pot Fettuccini Alfredo
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
568 kcal
-
Course
Main Course
-
Cuisine
Italian
Easy Instant Pot Fettuccini Alfredo
Description
Easy Instant Pot Fettuccini Alfredo starts by placing fettuccine noodles in the pressure cooker with butter, garlic, and broth, ensuring the pasta is nearly covered by liquid. Cooking under high pressure for about five minutes softens the noodles quickly. After a manual quick release, the pot is opened to mix in cream and freshly grated Parmesan cheese, which melt together to form a smooth Alfredo sauce.
The inclusion of minced garlic provides subtle flavor, while seasoning with salt and pepper balances the richness of the cream and cheese. Topping with additional Parmesan and chopped parsley offers a final touch of sharpness and color. This one-pot approach reduces cleanup and cooking time.
This recipe can be adapted by using milk or half-and-half to lighten the sauce or doubling the quantities for larger groups. Leftovers can be refrigerated and gently reheated with added milk to restore creaminess.
Ingredients
- 8 ounces Fettuccine pasta Or linguine
- 2 tablespoon butter
- 2 cloves garlic minced or 1/2 teaspoon granulated
- 2 cups broth Chicken or Vegetable
- 1 cup cream I used heavy cream
- 3/4 cup Parmesan Cheese pecorino Romano works well too, shredded
- salt to taste
- black pepper to taste
To garnish:
- Parmesan Cheese shredded
- parsley chopped, leaves
Instructions
- Place the fettunicini at the bottom of the instant pot. Break the noodles into half if needed.
- Add butter and minced garlic. Add the broth and make sure the pasta is almost covered in broth. Close lid with vent in sealing position.
- Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
- When the instant pot beeps, quick release the pressure manually. Stir well.
- Add the cream, parmesan and stir well until the cheese melts. Adjust salt and pepper to taste.
- Garnish with parmesan and parsley before serving.
Notes
- Heavy cream yields the richest texture, though milk or half-and-half can be used for a lighter sauce.
- Freshly shredded Parmesan is preferred for melting evenly and flavor; pre-shredded may work with thorough stirring.
- This recipe can be doubled to serve more using a 6qt or 8qt Instant Pot.
- Store leftovers in an airtight container in the refrigerator; reheat with a splash of milk to restore sauce consistency.
- Adding jarred Alfredo sauce before pressure cooking is possible, but avoid stirring it in until after cooking to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 421mg | 18% |
| Potassium | 309mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1231IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
