Instant Pot Fettuccine Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
21 mins
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Additional Time
10 mins
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Total Time
36 mins
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Servings
4
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Calories
526 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Italian-American Fussion
Instant Pot Fettuccine Alfredo
Description
This Instant Pot Fettuccine Alfredo recipe combines chicken broth, heavy cream, and minced garlic in the pot before adding broken fettuccine noodles submerged in the liquid. Once sealed, the pasta cooks under high pressure for 8 minutes, followed by a natural release to finish cooking gently.
After cooking, freshly grated Parmesan cheese is stirred into the hot noodles, creating a creamy sauce that is initially thin but thickens naturally when left to sit on the Keep Warm function, stirred occasionally. This method yields a rich Alfredo with tender noodles evenly coated, without needing to cook pasta and sauce separately.
Serving the pasta when the sauce is slightly looser than desired allows it to thicken as it cools and is eaten. This recipe is optimized for fettuccine; using other pasta types would require adjusting cooking times. Freshly grated Parmigiano Reggiano cheese enhances the flavor significantly.
The recipe fits well for weeknight meals when an easier method for Alfredo sauce and pasta is preferred, and it has been tested in multiple Instant Pot sizes with room to double quantities.
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
- In your Instant Pot, add 2 cups chicken broth, 1 cup heavy whipping cream, and 1 tsp garlic. Do not stir.
- 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.
- 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.
- 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.
- Once your sauce has reached your desired consistency, turn the pot off. Enjoy!
Notes
- Use fettuccine noodles as directed; other pasta types will require different cooking times.
- Chicken broth or chicken stock can be used interchangeably.
- Freshly grated Parmigiano Reggiano cheese improves sauce flavor significantly.
- Parsley is used as a garnish in the American version but is not traditional in Italy.
- Start serving when sauce is slightly runnier than preferred; it will thicken as it cools and is stirred.
- Recipe tested in both 6-quart and 8-quart Instant Pots; room to double the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% 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.
User Reviews
Overall Rating
5
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