Instant Pot Alfredo Sauce with Fettuccine Recipe: Instant Pot Alfredo is good enough for a restaurant. It’s appropriate for a dating night. You want to make a good impression on your boss.
Although those are audacious claims, I don’t mean to exaggerate. This is a traditional recipe for fettuccine Alfredo that is rich and creamy. But for the simplest, creamiest Fettuccine Alfredo, everything cooks simultaneously in the Instant Pot, eliminating the need to make the Alfredo sauce in one pan and cook the Fettuccine noodles in another.
With just a few ingredients, this pasta dish can be prepared in less than 30 minutes, from the soft noodles to the flavorful sauce. The offer is nearly too good to be true.
Instant Pot Alfredo Sauce With Fettuccine Recipe
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
- In the Instant Pot’s inner pot, mix the chicken broth, garlic, salt, and pepper.
- Gently stir the fettuccine noodles into the soup, crisscrossing the noodles as you go for each layer. This will lessen the likelihood of the noodles clinging to one another.
- Scatter butter cubes on top of the noodles. Add the heavy cream.
- Make sure the vent knob is sealed after placing the lid on the inner pot. Press the manual or pressure cook button, set the timer for 6 minutes on high pressure, and play with the + and – buttons until the timer reads “6.”
- After cooking for the allotted amount of time, let the pressure release naturally for precisely five minutes. After five minutes, turn the vent knob from sealed to venting by tapping it with a long wooden spoon. I’ve found that the easiest way to release steam is to use a controlled pressure release, which entails gradually turning the vent knob from the sealed to the venting position. This will assist in stopping the venting knob from spitting out starchy liquid.
- After the Instant Pot is opened, mix the noodles and sauce together. The noodles will soak up the additional liquid while they sit, so it’s acceptable. To allow the parmesan cheese to melt into the sauce, add it to the fettuccine Alfredo, cover the inner pot again, and let it sit for a few minutes.
- If preferred, top with extra parmesan cheese while serving.
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Nutrition
Calories: 467kcal | Carbohydrates: 44g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 355mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 999IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Notes
- Heavy Cream: Absolutely, no substitutions.
- Parmesan: Use good-quality, freshly grated parmesan cheese for the best flavor.
- 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.
Adding Chicken:
- After pouring the cream into the inner pot, place trimmed chicken tenders or boneless, skinless breasts that have been cut into 2-inch strips on top of the pasta mixture in the inner pot. Sprinkle the chicken with a bit of salt and pepper.
- Pressure cook as directed with a 5-minute natural pressure release.
- Before stirring in the parmesan cheese, remove the chicken to a cutting board. Dice the chicken into bite-sized pieces and stir back into the pasta, along with the cheese.