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5.0 from 63 votes

Instant Pot Fettuccine Alfredo

Instant Pot Fettuccine Alfredo is a quick and delicious way to make your favorite restaurant dish at home. It comes out creamy, cheesy, & delicious every time!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
36 mins
Servings: 4
Calories: 526 kcal
Course: Main Course , Dinner
Cuisine: Italian , Italian-American Fussion

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 tsp garlic minced
  • 8 oz fettuccine noodles broken in half
  • 1 cup Parmesan Cheese

Instructions

    Cup of Yum
  1. In your Instant Pot, add 2 cups chicken broth, 1 cup heavy whipping cream, and 1 tsp garlic. Do not stir.
  2. Use your hands to break the 8 oz fettuccine noodles in half so that they can fit horizontally in the Instant Pot easily. Add the fettuccine noodles into the Instant pot, making sure that the noodles are submerged in the liquid.
  3. Put the lid on your Instant Pot. Turn the pressure to MANUAL or HIGH and set the timer for 8 minutes. Once the cooking cycle has completed, allow for an 8 minute natural release, then a Quick release immediately after. Open the lid.
  4. Add 1 cup grated parmesan cheese into the pot and use tongs to stir the sauce and the noodles. The sauce will be liquid-y and that is OKAY. Turn the pot to the KEEP WARM setting, and allow the noodles to sit for about 5 minutes or so, stirring occasionally. This will evaporate any extra liquid. Season to taste with salt, pepper, and parsley.
  5. Once your sauce has reached your desired consistency, turn the pot off. Enjoy!

Notes

  • Recipe copyright The Foreign Fork. For educational and personal use only.
  • If you are making this recipe, stick with fettuccine noodles. It is possible to use other types of pasta for this recipe, but the cook time will be different. 
  • Chicken stock will work as well.  
  • I use heavy whipping cream. 
  • If you can spring for freshly grated parmigiano reggiano, I highly recommend it. In my opinion, it makes a huge difference in this recipe. 
  • I topped my recipe with fresh parsley as this is a common addition in the American diet. In Italy, parsley is never used. 
  • Start serving the pasta when it is a tiny bit runnier than what you would desire. It will continue to thicken as you eat.
  • Recipe has been tested in a 6 quart and 8 quart pot. You have room to double the recipe in either size. 
  • Fettuccine Noodles: If you are making this recipe, stick with fettuccine noodles. It is possible to use other types of pasta for this recipe, but the cook time will be different. 
  • Chicken Broth: Chicken stock will work as well.  
  • Heavy Cream: I use heavy whipping cream. 
  • Parmesan Cheese: If you can spring for freshly grated parmigiano reggiano, I highly recommend it. In my opinion, it makes a huge difference in this recipe. 
  • I topped my recipe with fresh parsley as this is a common addition in the American diet. In Italy, parsley is never used. 
  • Start serving the pasta when it is a tiny bit runnier than what you would desire. It will continue to thicken as you eat.
  • Recipe has been tested in a 6 quart and 8 quart pot. You have room to double the recipe in either size. 

Nutrition Information

Serving 1serving Calories 526kcal (26%) Carbohydrates 44g (15%) Protein 19g (38%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 134mg (45%) Sodium 865mg (36%) Potassium 242mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1107IU (22%) Vitamin C 1mg (1%) Calcium 361mg (36%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 526

% Daily Value*

Serving 1serving
Calories 526kcal 26%
Carbohydrates 44g 15%
Protein 19g 38%
Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 134mg 45%
Sodium 865mg 36%
Potassium 242mg 5%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1107IU 22%
Vitamin C 1mg 1%
Calcium 361mg 36%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.