Instant Pot Fettuccine Alfredo
User Reviews
5
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Prep Time
2 mins
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Cook Time
5 mins
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Total Time
7 mins
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Servings
8 servings
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Calories
395 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Fettuccine Alfredo
Description
The recipe starts by sautéing butter and minced garlic in an Instant Pot to build flavor, followed by deglazing with chicken broth. Fettuccine noodles are layered in a crisscross arrangement then covered with heavy cream. Pressure cooking for five minutes allows the noodles to cook evenly while absorbing the flavorful broth and cream. After a natural and controlled pressure release, parmesan cheese is stirred in to thicken the sauce and enhance the cheesy flavor.
This method yields a creamy Alfredo sauce with a good balance of butter, garlic, and cheese flavors coating tender fettuccine noodles. Serving immediately maintains the sauce’s smooth texture, but the recipe provides options for adjusting sauce thickness by adding more cream or cheese or reheating using the sauté function to evaporate excess liquid.
The recipe advises breaking the noodles and layering them properly before cooking to avoid clumping. It’s suitable for a quick creamy pasta dish with convenience of an electric pressure cooker.
Ingredients
- 3 tablespoons butter
- 2 garlic cloves, minced
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces fettuccine noodles broken in half
- 1 cup heavy cream
- ⅔ cup Parmesan Cheese grated
Instructions
- To the instant pot, press [SAUTE]. Once the pot is hot, melt the butter; add garlic and cook until fragrant. Then, deglaze the pot with chicken broth. Stir in the salt and pepper.
- Layer the fettuccine noodles in a crisscross pattern of about 4 layers. Use your fingers to separate any noodles that are too close to each other. This will prevent it from sticking together and not cooking properly. Pour heavy cream over the noodles. Do not stir.
- Close the lid, making sure the pressure release valve is in the sealing position. Press [PRESSURE COOK/MANUAL] on high pressure for 5 minutes (for al dente).
- Once the timer goes off, let it naturally release pressure for 4 minutes (display will say L0:04) before doing a controlled release of short spurts until the pressure is fully released.
- Open the lid and stir in the parmesan cheese. Then, let it sit for a few minutes to allow the cheese to melt and the sauce to thicken up.
- Serve immediately with additional parmesan cheese and chopped parsley.
Notes
- To adjust sauce consistency, add more heavy cream or chicken broth to thin, and more parmesan cheese or sauté mode cooking to thicken.
- Layer fettuccine in a crisscross pattern and separate strands before pressure cooking to prevent sticking.
- Allow natural pressure release for 4 minutes before quick releasing to preserve pasta texture.
- Serve immediately for best creamy texture; reheating with sauté mode can firm up the sauce if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 563mg | 23% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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