Instant Pot Fettuccine Alfredo

4.96 from 24 votes

Instant Pot Fettuccine Alfredo

Fettucine noodles cook to perfection in a rich, luscious cream sauce in this simple recipe for Instant Pot Fettuccine Alfredo.

Prep Time5

Cook Time6

Pressure Build-Up and Release15

Total Time26

Course: Main Course

Cuisine: American, Italian

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

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

US Customary - Metric

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.

Video

Notes

Heavy Cream: Absolutely NO substitutions!

Noodles: This recipe is designed to work with dried Fettuccine noodles, no other noodles will work with this timing. For exact measurements, use a kitchen scale to weigh out 8 ounces of noodles (this is typically half a box).

Butter: I have omitted with success, but the results are quite as decadent.

Parmesan: Use good-quality, freshly grated parmesan cheese for the best flavor. Pre-grated will work, but your sauce may be a bit grainy.

Adding Chicken: Top the layered pasta with ½ pound of 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.

Doubling Recipe: 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.

Cut Recipe in Half: (Only works if using a 3-quart Instant Pot): Cut the ingredients in half and leave the cook time the same.

Storage: Fettuccine Alfredo is best served immediately after preparation. However, leftovers can be stored in an airtight container for up to 3 days in the refrigerator. You may need to add in a tablespoon or two of broth or cream per serving when reheating the pasta, as the pasta will absorb the sauce as it sits.

Nutrition