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Instant Pot Fettuccine Alfredo Recipe

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Looking for a quick and easy recipe to whip up for dinner? We’ve got you covered! This Instant Pot Fettuccine Alfredo recipe is creamy, delicious, and quick.

This recipe promises perfectly cooked fettuccine noodles coated in a luscious sauce that’s sure to satisfy your cravings. Say goodbye to store-bought jars and hello to homemade comfort with this easy and delicious dish.

Instant Pot Fettuccine Alfredo Recipe.

Easy Chicken Alfredo with Homemade Sauce

This is one of those recipes that everyone will enjoy. It’s easy to make, healthier since it isn’t from a jar with tons of preservatives as ingredients, and is fast!

A few reasons it is perfect as a weeknight chicken dinner idea:

  • You Can Add Chicken: Although chicken is not included in this recipe, you can add chicken to it. Use my Chicken Alfredo Recipe if your chicken isn’t cooked yet. If it is cooked, you can shred or cube it and throw it in.
  • It’s A Dump And Dash Recipe: This is a dump it in, push start type of recipe. You only use your Instant Pot so you won’t have a ton of dishes to wash either.
  • Perfect For Picky Eaters: This recipe is perfect for picky eaters because it’s just pasta and a creamy, cheesy sauce. Picky eaters will love it.
  • Homemade Alfredo Sauce: With this recipe, you are making your own homemade alfredo sauce which is so much better than the stuff you get in the jar.
Instant Pot Fettucine Alfredo

What Goes in Homemade Alfredo?

  • Butter: Adds richness and creaminess to the fettuccine alfredo sauce.
  • Pasta : Allows the sauce to cling to every bite, ensuring maximum flavor. You can also opt for Gluten Free Noodles.
  • Minced Garlic: Adds a savory and aromatic element to the sauce.
  • Heavy Cream: Adds richness and creates a velvety texture that coats the pasta beautifully.
  • Parmesan Cheese: Melts into the cream, creating a smooth and cheesy consistency.
  • Spices (Including Salt and Pepper): Elevate the overall taste of your Instant Pot Fettuccine Alfredo, making it even more delicious.
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How To Make Instant Pot Fettuccine Alfredo

Step 1: Cook The Pasta

Place the pasta in the Instant Pot and fill it with water to fully submerge the pasta. Close the lid and put the pressure valve in the sealing position. Hit pressure cook or manual and set the time for 7 minutes.

Pro Tip: Make sure the pasta is not sticking to the bottom of the inner pot.

pasta

Step 2: Quick Release

Manually release the pressure by flipping the sealing valve to the venting position. Remove and drain the pasta. Set it aside.

Step 3: Sauté Butter And Garlic

Set the Instant Pot to sauté, add the butter, and melt. Once butter is melted add the garlic and cook for 45 seconds. Stir to prevent burning.

butter

Step 4: Add Cream And Boil

Add the cream and let it come to a boil.

cream

Step 5: Add Grated Parmesan And Spices

Once the cream is boiling, add the freshly grated parmesan cheese and spices. Stir in and cook for 3-5 minutes until the desired thickness is achieved.

parmesan and spices

Step 6: Top With Shredded Parmesan

Serve Alfredo sauce on top of the cooked pasta mixture and top with shredded parmesan.

Instant Pot Fettucine Alfredo

Step Seven: Garnish And Serve

Serve your Instant Pot Fettuccine Alfredo and Enjoy!

Instant Pot Fettucine Alfredo

How to Get the Best Result

Here are a few ways to ensure yours turns out perfect every time.

  • Choose High-Quality Pasta: Opt for high-quality fettuccine noodles as they are less likely to become mushy under pressure and will provide a better texture to your dish.
  • Full-Fat Dairy: Select full-fat heavy cream or whipping cream for a richer and more luxurious sauce.
  • Pressure Cooking Adaptation: Ensure your fettuccine is submerged in liquid before pressure cooking to achieve even cooking without sticking or burning.

And you can elevate it just a bit more by swapping out ingredients or adding to the recipe if needed. Below are some ideas.

  • Grilled Chicken: Enhances the dish with its smoky flavor. Slice or dice the grilled chicken and stir it into the pasta and sauce mixture just before serving.
  • Chicken Broth: Can be used to replace a portion of the heavy cream, adding depth of flavor and reducing the dish’s richness. Add 1/2 cup of chicken broth with the heavy cream when adding to the Instant Pot for a lighter but flavorful Alfredo sauce.

Storing Leftover Fettuccini Alfredo

  • Refrigerate Promptly: Store the airtight container of Instant Pot alfredo pasta in the refrigerator immediately, ideally at or below 40°F (4°C).
  • Consume Within 3 Days: For best quality and safety, consume pasta within three days.
  • Reheat Gently: To reheat, sprinkle a little water or milk over the pasta and use a low heat setting in the microwave, stirring occasionally until heated through.
  • Stovetop Method: Alternatively, reheat on the stovetop over low heat, adding a splash of cream or milk to help the sauce regain its creamy texture.

Pair Pasta With One of these Side Dishes

  • Garlic Breadsticks: Golden and buttery, these homemade garlic breadsticks are the perfect crispy companion to your creamy Instant Pot Fettuccine Alfredo.
  • Caesar Salad: Crisp romaine lettuce, Parmesan shavings, and Caesar dressing create a refreshing contrast to the rich pasta.
  • Grilled Shrimp: Succulent grilled shrimp seasoned with garlic and herbs complement the creamy pasta with a delightful seafood twist.
  • Instant Pot Broccoli: Zesty lemon and grated Parmesan elevate simple steamed broccoli into a tangy, savory side dish.

FAQ’S

Why Can’t I Pressure Cook the Alfredo Sauce?

It is possible to cook the sauce and the noodles together in the pressure cooker, however, it is much easier to get the burn notice. Heavy cream has a high-fat content so it needs to be thinned down with water. This means it won’t taste as yummy.

How Much Water Do I Need for the Pasta?

You want the water to completely cover the pasta, but you don’t want too much water. Depending on the size of the box, you will most likely need about 4 cups of water to barely cover the pasta.

Instant Pot Fettucine Alfredo

Instant Pot Fettuccine Alfredo

Yield: 2-3
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Whip up creamy, garlicky Instant Pot Fettuccine Alfredo with parmesan cheese and heavy cream, ready to delight in minutes for a comforting weeknight meal.

Ingredients

  • 1/2 cup of butter
  • 2 tablespoons of minced garlic
  • 2 cups of heavy cream
  • 2 1/2 cups of grated parmesan cheese
  • 1 tablespoon of parsley
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1/2 cup of shredded parmesan
  • Pasta

Instructions

  1. Place the pasta in the Instant Pot and fill it with water to fully submerge the pasta. Close the lid and put the pressure valve in the sealing position. Hit pressure cook or manual and set the time for 7 minutes.
  2. Manually release the pressure by flipping the sealing valve to the venting position. Remove and drain the pasta. Set it aside.
  3. Set the Instant Pot to sauté, add the butter, and melt. Once butter is melted add the garlic and cook for 45 seconds. Stir to prevent burning.
  4. Add the cream and let it come to a boil.
  5. Once the cream is boiling, add the freshly grated parmesan cheese and spices. Stir in and cook for 3-5 minutes until the desired thickness is achieved.
  6. Serve Alfredo sauce on top of the cooked pasta mixture and top with shredded parmesan.
  7. Serve your Instant Pot Fettuccine Alfredo and Enjoy!

Notes

  • Choose High-Quality Pasta: Opt for high-quality fettuccine noodles as they are less likely to become mushy under pressure and will provide a better texture to your dish.
  • Full-Fat Dairy: Select full-fat heavy cream or whipping cream for a richer and more luxurious sauce.
  • Pressure Cooking Adaptation: Ensure your fettuccine is submerged in liquid before pressure cooking to achieve even cooking without sticking or burning.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1938Total Fat: 173gSaturated Fat: 107gTrans Fat: 6gUnsaturated Fat: 52gCholesterol: 513mgSodium: 4084mgCarbohydrates: 47gFiber: 2gSugar: 8gProtein: 55g

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