Instant Pot Pasta Alfredo
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
6 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Pasta Alfredo
Description
Instant Pot Pasta Alfredo uses a blend of chicken broth, milk, heavy cream, and flour to create a smooth, creamy sauce right in the pressure cooker. Pasta is added uncooked along with the liquids and seasonings, then cooked under high pressure for a short time tailored to the pasta's package instructions. After a natural pressure release, Parmesan cheese is stirred in to finish the sauce.
The flavor is mild and comforting, enhanced by garlic powder and the saltiness of freshly grated Parmesan. The sauce has a moderately thick consistency, coating the pasta evenly. Adjusting the pressure cooking time prevents mushiness and preserves the pasta's texture.
This dish serves well immediately after cooking, alone or paired with grilled chicken to add protein. It offers a practical way to prepare a creamy pasta meal quickly without multiple pots or stovetop steps.
Note that different pasta shapes can be used, though strand pastas like spaghetti are not recommended. Timing adjustments may be needed to account for natural pressure release to ensure the pasta remains tender but not overcooked.
Ingredients
- 3 cups chicken broth low-sodium
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1 cup heavy cream or whipping cream
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 16 ounces pasta see note
- ½ to 1 to 1 cup Parmesan Cheese freshly grated
Instructions
- Lightly spray the bottom and sides of a 6-quart electric pressure cooker with nonstick cooking spray. Pour in the broth.
- Whisk or blend the milk and flour together until smooth. Add to the pressure cooker along with the cream, garlic powder, salt, pepper, and pasta. Stir to combine.
- Secure the lid and set the valve to seal. Calculate the cooking time by taking the cooking time on the pasta package, cutting it in half and subtracting two more minutes. (So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes.) Cook on high pressure for the calculated time.
- Let the pressure naturally release for 10 minutes. Quick release the remaining pressure. If liquid spurts through the valve, close the valve and try again in a few minutes. Remove the lid and give the pasta a good stir.
- Add the Parmesan cheese and stir to combine. Season to taste with additional salt and pepper, if needed. Serve immediately with more Parmesan and/or grilled chicken, if desired.
Notes
- This recipe works well with various pasta shapes except long strand types like spaghetti or fettuccine.
- Calculate the pressure cooking time by halving the pasta's package time and subtracting two minutes for best texture.
- If planning a full natural pressure release, reduce cooking time slightly to avoid overcooked pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 500kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 64mg | 21% |
| Sodium | 852mg | 36% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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