Instant Pot Fettuccine Alfredo
Creamy fettuccine alfredo made quickly in the Instant Pot for an easy weeknight meal.
Equipment
- 6–8 quart electric pressure cooker (Instant Pot)
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Ingredients
- 2 cups low-sodium chicken broth or vegetable broth
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces fettuccine noodles broken in half
- 1 tablespoon unsalted butter cut into small chunks
- 1 cup heavy cream no substitutions
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Pour 2 cups low-sodium chicken broth (or vegetable broth) into the Instant Pot inner pot; add 2 teaspoons minced garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper and stir to combine.
- Layer 8 ounces of fettuccine noodles broken in half into the broth, arranging them in a crisscross pattern so they lie evenly and are less likely to stick.
- Scatter 1 tablespoon unsalted butter (cut into small chunks) evenly over the noodles, then pour 1 cup heavy cream over the top.
- Secure the lid and set the valve to Sealing. Cook on high pressure (Manual/Pressure Cook) for 6 minutes.
- When the cook time ends, let the pressure release naturally for 5 minutes, then carefully move the valve to Venting to release remaining pressure slowly.
- Open the lid, stir the pasta into the sauce. It may be slightly saucy; the noodles will absorb some liquid as they rest.
- Stir in 1/2 cup freshly grated Parmesan cheese, then replace the lid and let the pot sit for a couple of minutes to melt the cheese into the sauce before serving.
- Serve immediately, adding extra Parmesan if desired.
Notes
- You can add raw chicken strips on top before cooking as described, seasoning them lightly with salt and pepper.
- After pressure cooking and resting, remove cooked chicken, dice it, then stir back into the pasta with the Parmesan.
- Letting the pasta rest a couple of minutes helps it absorb excess liquid.