Making Fettuccine Alfredo in an Instant Pot is a total game changer—quick, creamy, and delicious! Here’s a simple, flavorful recipe for making Instant Pot Fettuccine Alfredo that will have you enjoying restaurant-quality pasta in no time.
Instant Pot Best Fettuccine Alfredo Recipe
Ingredients:
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1 lb fettuccine pasta (uncooked)
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4 cups chicken broth (or vegetable broth for a vegetarian version)
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1 cup heavy cream (for extra creaminess)
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4 tbsp unsalted butter
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2 garlic cloves, minced
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper (adjust to taste)
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1 1/2 cups freshly grated Parmesan cheese (for the best melt and flavor)
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1/4 cup chopped parsley (optional, for garnish)
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Extra Parmesan for serving
Instructions:
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Sauté the Garlic:
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Turn your Instant Pot to Sauté mode. Add the butter and let it melt. Once melted, add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic.
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Add the Liquids and Pasta:
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Pour in the chicken broth and heavy cream. Stir to combine.
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Add the uncooked fettuccine directly into the pot. Use a spatula to break the fettuccine in half if needed, so it fits into the pot. Ensure the pasta is submerged in the liquid as much as possible. Do not stir the pasta at this point (this prevents it from sticking together).
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Pressure Cook:
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Close the Instant Pot lid and set the valve to Sealing.
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Set the Instant Pot to Pressure Cook (or Manual) on High Pressure for 5 minutes.
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Once the cooking time is done, allow the pot to naturally release pressure for 5 minutes. After 5 minutes, carefully do a quick release to let out any remaining steam.
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Make the Alfredo Sauce:
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Open the Instant Pot lid and stir the pasta. The pasta should be tender, and the liquid will have reduced to a creamy consistency.
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Add the grated Parmesan cheese and stir until the cheese fully melts and the sauce becomes rich and smooth. If the sauce is too thick, add a little extra milk or broth to adjust the consistency to your liking.
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Season with salt and pepper to taste. Stir well.
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Serve:
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Serve the fettuccine alfredo immediately, topped with extra grated Parmesan and a sprinkle of fresh parsley for garnish.
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Tips for Perfect Fettuccine Alfredo:
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Cheese: Use freshly grated Parmesan for the best melt and texture. Pre-grated Parmesan can be a bit clumpy and doesn’t melt as smoothly.
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Broth: If you want a more intense flavor, you can substitute some of the chicken broth with white wine or use a rich vegetable broth for a vegetarian version.
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Creaminess: If you want the sauce even creamier, you can add a little more heavy cream or even a dollop of cream cheese for an extra silky texture.
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Add-ins: You can throw in some cooked chicken, shrimp, or vegetables like broccoli or spinach for a more substantial meal.
Why This Works in the Instant Pot:
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The Instant Pot allows the pasta to cook perfectly while absorbing all the flavors from the broth and cream. The key is using enough liquid to cook the pasta without it becoming mushy, and the natural release lets the sauce thicken and become velvety.
Enjoy your creamy Instant Pot Fettuccine Alfredo in a fraction of the time it would take to make it on the stovetop. It’s perfect for busy weeknights, but special enough for a dinner party!
Let me know how it turns out if you give it a try!