Instant Pot Fettuccine Alfredo

The more I use the instant pot the more I LOVE it. It has become my very good friend during these hot summer months. Also, cooking pasta makes for a FAST meal. It the time it takes to build up pressure, cook, and then release pressure, I can make a salad and garlic bread and then it is all done at the same time. Plus, it is delicious!

If you have made my instant pot ziti, then you’ll have a leg up on this recipe. It is very similar just as easy. You’ll add chicken broth and cream to the pot first, then break your pasta in half and submerge it in the liquid. Next you’ll cook the pasta. Use the same method in the ziti – take the package time for cooking and subtract half and then two. For my fettuccine it said 13 minutes – that means 6.5-2=4.5. I round up to 5 and cook for 5 minutes. Then let it self release for 10, then quick release.

Last, you’ll open the lid and add the parmesan. You can add 1 1/2 -2 cups depending on how cheesy you like your alfredo. Don’t worry if you think it is too this at first, it will thicken. Alfredo is always a family favorite at my house and this version is just as good as the old school way (although homemade pasta and alfredo is still the all time winner – but we don’t always have time for that).

If you are looking to buy an instant pot, I have this one from Amazon and it has been the perfect size and easy to use. Also, I have never seen it so inexpensive. This is a great sale! See the disclaimer below.

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Instant Pot Fettuccine Alfredo

Classic, creamy fettuccine alfredo made in the instant pot for a quick, delicious Italian meal your family will love.

Course Main Course

Cuisine Italian

Keyword instant pot fettucine alfredo

Prep Time 5 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1 lb fettuccine
• 2 cups chicken broth
• 4 cups heavy cream
• 1 ½ – 2 cup Parmesan shredded
• salt and pepper to taste

Instructions

1. Spray the instant pot with non-stick cooking spray. Pour in the chicken broth and cream.

2. Break the pasta in half and submerge in the liquid. Set the instant pot to pressure cook for 5 minutes.*

3. After the timer is done, let the pot self release for 10 minutes (set a timer) and then quick release by moving the valve to venting.

4. Remove the top of the pot and add the cheese. Stir, it will thicken up as you stir and the cheese melts. Add salt and pepper to taste. Serve immediately.

5. *Take the cooking time on the package directions and divide it by 2. Then subtract 2. That is the cooking time. If the package says cook for 13 minutes, divide by 2 to get 6.5. Then subtract 2, you get 4.5. Round up to 5.