Instant Pot Skinny Fettuccine Alfredo
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
405 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Skinny Fettuccine Alfredo
Description
Instant Pot Skinny Fettuccine Alfredo begins by sautéeing garlic in oil to release aroma. Broken fettuccine noodles are added with chicken broth, then pressure cooked briefly to achieve tender pasta. After natural pressure release, the noodles are stirred to separate any clumps.
A mixture of milk and cornstarch is whisked smooth with dried herbs and Parmesan cheese, then added to the pot. The sauté function finishes the dish by gently thickening the sauce into a creamy consistency that coats the noodles evenly. Salt and pepper adjust final seasoning.
The finished dish offers the comforting richness of traditional Alfredo in a lighter form, with pasta cooked under pressure to tender perfection. The sauce thickens on standing, so letting it cool slightly before serving yields the best texture. This recipe is convenient for those seeking a creamy pasta dinner with minimal stovetop work.
Ingredients
- 8 ounces fettuccine noodles , broken in half
- 1 teaspoon neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- salt
- black pepper
- 2 1/2 cups chicken broth or vegetable broth, low-sodium
- 1 cup milk , skim or 1%
- 3 teaspoons cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon basil dried
- 1/2 teaspoon dried parsley flakes
- 1 cup Parmesan Cheese freshly grated
Instructions
- Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.
- Add pasta and chicken broth, making sure the noodles are covered in the liquid.
- Turn valve to sealed and cook on manual (high pressure) for 3 minutes.
- When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid.
- Stir pasta, breaking up any pieces that have stuck together.
- Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.
- Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.
- The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.
Notes
- If you do not have an Instant Pot, this recipe can be prepared on the stove-top in a single pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 465mg | 19% |
| Potassium | 385mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 379mg | 38% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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