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This Instant Pot Fettuccine Alfredo recipe delivers restaurant-quality results but is completely doable on the busiest of nights. No sautéing. No juggling multiple pots. Simply layer the ingredients, set the cook time, and in under 30 minutes you will be enjoying perfectly cooked fettuccine noodles in a rich and creamy alfredo sauce.
Looking for more easy all-in-one Instant Pot Dinner recipes? Don't miss Instant Pot Tuna Noodle Casserole, Instant Pot Burrito Bowl, and Instant Pot Hamburger Helper.
Kristen's Keys for Instant Pot Fettuccine Alfredo (Start Here)
Before you reach for your Instant Pot, pay attention to these tips. They will help to ensure you have perfect results.
- Criss-cross noodles. The #1 key to the fettuccine cooking evenly and not ending up stuck together is to be sure the noodles are layered in a criss-cross fashion.
- Heavy cream is non-negotiable. Milk or half-and-half can curdle under pressure. Heavy cream stays smooth and gives you that classic Alfredo texture and rich finish.
- Use exact timing. I have experimented dozens and dozens of times to perfect cooking pasta in the Instant Pot. The formula I have landed on for fettuccine is to cook for 6 minutes on high pressure followed by EXACTLY 5 minutes of natural pressure release.
5-Star REader REview
This is delicious and easy! I'm still learning how to use my instant pot and this recipe encourages me to explore more recipes. I served the pasta with your great roasted asparagus recipe. Delightful 😌 -Dianna
How to Make Instant Pot Fettuccine Alfredo
This recipe for Instant Pot Fettuccine Alfredo is the dump-and-go kind of easy recipe we all need. But regardless if you are a seasoned pro or are just learning how to use the Instant Pot, this section walks you through the process, with a few tips along the way.
Step One: Layer Ingredients
Pour chicken or vegetable broth into the inner pot and season with salt, pepper, and garlic. Break the noodles in half and layer them into the broth, criss-crossing each layer. Top with butter and finally, pour in the cream. Do not deviate from this order or stir before pressure cooking.
Step Two: Pressure Cook
Place the lid on the inner pot and seal the vent knob. Cook on high pressure for 6 minutes. After the cooking time has elapsed, allow the pressure to release naturally for exactly 5 minutes.
Once 5 minutes has elapsed (your Instant Pot should read L0:05), do a controlled release of pressure so that the heavy cream doesn't spew out the vent knob. That simply means to carefully knock the venting knob from the sealed to venting position SLOWLY. I move it a bit, then after 30 seconds or so, knock it a bit further, and repeat 2-3 times until pressure is fully released.
Don't be alarmed when you open the inner pot. It will look like a lot of excess liquid, but that is okay. Those noodles will absorb some of the sauce after we add the parmesan and give it all a good stir.
Step Three: Add Parmesan
Add in the parmesan cheese and give everything a good stir, then place the lid back on the inner pot and let the pasta sit for a minute or two. This will allow the cheese to melt and the sauce to thicken slightly.
Then dish up the easiest, most decadent version of Fettuccine Alfredo you have ever enjoyed. You will never open another jar again (this is easier and so much tastier!)
Recipe FAQs
If using a 6 or 8-quart model you can double the recipe. Double the ingredients, layer as directed, and keep the cook time the same. It will take a bit longer to come to pressure, but everything will cook beautifully, even when doubled.
Only if using a 3-quart Instant Pot. Cut the ingredients in half and leave the cook time the same.
Yes! Top the layered pasta with chicken tenders, chicken breasts cut into 2-inch strips, or thin chicken cutlets. Season with salt and pepper, then top with butter and heavy cream as recipe directs. Pressure cook as directed, then remove chicken from inner pot. Dice into bite-sized pieces, then stir into the noodles along with the parmesan before serving.
Using pre-grated parmesan will not melt as smoothly, causing your sauce to be a bit grainy. That said, if that is all you have on hand, it will still TASTE delicious.
More Instant Pot Pasta Recipes
Instant Pot Fettuccine Alfredo
Video
Ingredients
- 2 cups low-sodium chicken broth, or vegetable broth
- 2 teaspoons minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces fettuccine noodles, broken in half
- 1 tablespoon unsalted butter, cut into small chunks
- 1 cup heavy cream, NO SUBSTITUTIONS
- ½ cup freshly grated Parmesan cheese
Instructions
- Combine 2 cups low-sodium chicken broth, 2 teaspoons minced garlic, ½ teaspoon kosher salt, and ½ teaspoon black pepper together in inner pot.
- Layer 8 ounces fettuccine noodles (broken in half) in the broth in layers, criss-crossing the direction of the noodles for each layer. This will help prevent the noodles from sticking together.
- Top with 1 tablespoon unsalted butter (cubed), then pour 1 cup heavy cream over the noodles. DO NOT STIR!
- Place the lid on the inner pot and be sure the vent knob is sealed. Set to cook on high pressure for 6 minutes by hitting the manual or pressure cook button and use the +/- buttons to adjust until it reads "6."
- Once the cooking time has elapsed, allow the pressure to release naturally on its own for exactly 5 minutes. After 5 minutes, use a long wooden spoon to knock the vent knob from the sealed to the venting position. I find that it is best to do a controlled pressure release, which means to slowly turn the vent knob from the sealed to the venting position to release the steam. This will help prevent starchy liquid from spewing out of the venting knob.
- Open up the Instant Pot and stir the noodles into the sauce. It is okay that there is extra liquid, the noodles will absorb as they sit. Stir ½ cup freshly grated Parmesan cheese, pop the lid back on the inner pot, and let the fettuccine alfredo sit for a couple of minutes to allow the cheese to melt into the sauce.
- Serve with additional parmesan cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2022 and updated in 2026.
I made this today and it was delicious. I followed the recipe as stated except for 2 small changes. I added about a cup of cubed left over cooked turkey from our Canadian Thanksgiving(chicken was suggested in the notes so I thought turkey would be just as good). I also made a bit of thickener(only because I like a thicker sauce) using 1/2 tablespoon flour & 2 tablespoons of cream when the cook and natural release time was up. I simmered that for a couple of minutes. Absolutely delicious! Will definitely make again!
Turkey was a great addition! Thank you for sharing.
can I make just the sauce and chicken in the Alfredo? How would that change the way you cook it up. Needing everyone to be able to use their own noodles, food intolerances and such.
Hi Debbie! I understand food intolerances. However, the quantities in this recipe are designed to add enough liquid to account for cooking the noodles and the starch from teh noodles It would take a lot of experimentation to create simply an alfredo sauce in the instant pot.
Got it! Thank you. One more question. Can this be made ahead of time or would the pasta turn to mush?
While best enjoyed immediately, you can certainly allow to cool and reheat. I wouldn't recommend leaving on the keep warm function. When reheating, you may need to add in a bit more chicken broth to help thin.
Hi, your recipe was wonderful and so easy. If you want to double it do you double all the ingredients but keep the time the same?
Thanks, Conni
Hi Conni! Yes, double the ingredients but keep the cooking time the same. Enjoy!
The only thing I would add to this is a pinch of nutmeg. (I add a bit more in sure, since I taste and adjust.)Yep I had the same thought wth? when I was told to do it. It takes the taste to another level. You don't taste it like you may think, but it adds a pop that is amazing. The last batch I made, I had my daughter taste too see if it needed anything before I added the nutmeg. She's like there is something missing, it doesn't taste like it usually does. I'm like ok. I added the nutmeg, called her back.(I didn't tell her what I added.) She said idk what you did, but that's perfect. I know I can tell the difference and I now am a snob. It's got to have nutmeg. Lol
*** I have not tried this yet, but it looks amazing. I'll update, if I change anything else. Thank you for putting this together for the Instant Pot, this is one device that has been a game changer and used a lot instead of sitting under the counter for the a couple times a year to use like many appliances.
I only had half and half and while recipe said not to do it that’s how I made it. It was still delicious and easy, but wasn’t pretty. There was some curdled cream and some fat from the chicken at the top. I added some steamed broccoli and family loved it. Had some leftovers for lunch and would definitely make again with whole cream. Easy quick meal for working mom. Doubled the recipe for family of four. Thanks
So happy to hear that even if the milk curdled (which half and half will do), you enjoyed! And I love that you added broccoli.
Delicious and easy! Ours turned out a little watery but I wonder if that’s the added chicken. Will make without chicken next time and see how it does. If that’s the difference, maybe reducing the broth amount a little would counter the moisture?
Hi Deana! There should be a bit of excess liquid that the noodles absorb as they sit, but if yours was still "watery" it may have been the chicken--especially if your chicken was frozen or injected with a sodium solution. I would suggest decreasing the liquid by 1/4 cup in the future to see if that is more to your liking.
Good easy recipe for someone who isn't confident in her cooking skills. Will need to double the recipe to feed a family of 5
Can you double the amount of noodles or would I need to make 2 separate batches?
This recipe doubles really well. Enjoy.