Description
This Instant Pot Fettuccine Alfredo recipe features fettuccine noodles cooked in a rich cream sauce.
Ingredients
Scale
- 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 the inner pot.
- Layer 8 ounces fettuccine noodles (broken in half) in the broth, criss-crossing the direction of the noodles for each layer.
- 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 seal the vent knob. Set to cook on high pressure for 6 minutes.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the vent knob to release remaining pressure.
- Open the Instant Pot and stir the noodles into the sauce. Add ½ cup freshly grated Parmesan cheese and let sit for a couple of minutes to melt.
- Serve with additional Parmesan cheese if desired.
Notes
- Use fresh ingredients for the best flavor.
- Do not skip the natural pressure release for better results.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Pasta
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 467
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg