Ready for a great recipe the whole family will adore? My Instant Pot Fettuccine Alfredo recipe combines simple ingredients that make a from scratch Alfredo sauce and fettuccine pasta in minutes, right in your pressure cooker! Prepare yourself for everyone wanting seconds of this pasta meal!
This Instant Pot Fettucine Alfredo just screams comfort food the whole family will love. I find pressure cooking is perfect for busy weeknights when all you want to do is get a hearty meal on the table. I have loads of instant pot recipes but I know this creamy, cheesy pasta recipe is always a hit.
Why You’ll Love This Recipe
This new recipe for Instant Pot Fettucine Alfredo is rich and creamy. Perfect for that cold fall and winter nights. Fettuccine Alfredo is always a hit with the kids so you know there won’t be any negotiating with this meal.
It’s easy to adapt, too. Want to add chicken? Or maybe shrimp? Toss in some fresh or frozen steamed veggies and dinner is done!
Do you love your Instant Pot, too? You can’t beat the convenience of pressure cooking. Here are more easy weeknight meals that utilize your Instant Pot: Instant Pot Pumpkin Applesauce, Instant Pot Cream of Celery Soup and Crack Chicken in the Instant Pot.
You will find the complete recipe and measurements in the printable recipe card a the bottom of this post.
- Fettuccine noodles, broken in half – the cooking time for this recipe is based on fettucini pasta so if you change up the pasta watch the cooking time closely
- chicken or vegetable stock – you can use store-bought or homemade chicken broth in this recipe.
- salt (adjust to your liking)
- black pepper (adjust to your liking)
- garlic – fresh garlic is best in this recipe
- heavy cream – do not substitute other types of cream, heavy cream is the best option
- parmesan cheese – fresh parmesan cheese is best, try to avoid using the shelf-stable parmesan cheese as the flavor just isn’t the same.
- Optional garnish: more freshly grated parmesan cheese and fresh parsley
How To Make Instant Pot Fettucine Alfredo
Combine stock, garlic, salt, and pepper in the bottom of the pot.
In a crisscross circular pattern, layer the noodles into the stock. This will help to keep the noodles from clumping together. Top with cream and pats of butter.
Place the lid on the Instant Pot and check to make sure the vent is set in the sealed position.
Cook for 6 minutes on high pressure. Turn Instant Pot to manual and use the +/- to get to “6.”
When the cooking time is over, allow the pressure to release naturally for 5 minutes. After that, carefully release the remaining pressure and remove the lid.
Stir the noodles into the sauce then stir in the freshly grated parmesan cheese.
Place the lid back onto the Instant Pot and let the mixture stand for 5 minutes to allow the noodles to absorb the liquid.
Serve hot with a sprinkling of fresh parsley and grated parmesan if desired.
Love it? Pin It!
If you can’t wait to make this Instant Pot Fettuccini Alfredo recipe make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!
Fettuccine Alfredo Instant Pot Variations and Substitutions
Make instant pot chicken fettuccine alfredo by stirring some rotisserie chicken into the instant pot fettuccine alfredo. Any kind of cooked chicken will work.
Use spaghetti noodles for an instant pot spaghetti recipe instead of fettuccine noodles. Note the cooking time may be different as spaghetti will cook faster than fettuccine.
Add a sprinkling of Italian herbs like basil or oregano.
How To Store This
This from-scratch electric pressure cooker Fettucine recipe will keep for a few days in an airtight container in the fridge. Unfortunately, homemade Alfredo sauce doesn’t keep as long as the store-bought sauce does.
Choose a container that seals really well so there is less of a chance of the sauce getting dried out. Granted, the sauce will be thicker once it has been in the fridge but you can always add a little more cream or cheese when you heat it up to thin it out.
This instant pot alfredo recipe also freezes well. I like to freeze it in individual portion-sized containers for lunch.
- Can you pressure cook heavy cream? Yes, you can pressure cook heavy cream in this recipe as the stock helps to reduce the risk of the cream curdling.
- What is the best seasoning to put in alfredo? The best seasonings to add to an alfredo sauce would be Italian seasonings like basil or oregano and most definitely garlic.
- How long do you cook fettuccine? If you are cooking fettuccine on the stove and would like your pasta al dente you can cook the pasta for about 10-12 minutes. I suggest giving it a taste at the 10-minute mark and then continuing cooking if it isn’t thoroughly cooked.
- Can I use half and half instead of cream in alfredo sauce? If you would like to substitute half and half in this instant pot meal you may not get the same richness and thick consistency as if you used heavy cream.
- What should I serve with fettuccine alfredo? A great accompaniment is this No Nead Crusty Bread for dipping in leftover alfredo sauce. These Honey Butter Rolls, Cheesy Garlic Bread, or these Poppy Seed Rolls also work well for dipping.
- Does fettuccine alfredo call for pasta water? If you were cooking this recipe for fettuccine alfredo on the stove, I would suggest you add some pasta water. However, if cooking in the instant pot you won’t have any pasta water as the cooking process is different.
Take Alfredo Sauce to the next level and make this Spinach, Artichoke Alfredo Pizza! you are sure to love it!
More Recipes to Love
- Pizza Pasta (pictured above)
- Southwest Chicken Linguine
- Cacio e Pepe for Two
- Cincinnati Chili
- Instant Pot Goulash
- Chicken Divan
- Instant Pot Ground Beef Stroganoff
- Disney Cruise Line Bow Tie Pasta
Instant Pot Pasta Recipes are the best! Let’s get to making it!
- 1 (8 ounce) package of fettuccine noodles, broken in half - the cooktime for this recipe is based on fettucini pasta so if you change up the pasta watch the cooktime closely
- 2 cups chicken or vegetable stock - you can use store bought or homemade broth in this recipe. If using store bought I suggest buying low salt/low sodium so the recipe doesn’t turn out too salty
- 1 teaspoon salt (adjust to your liking)
- ½ teaspoon black pepper (adjust to your liking)
- 4 cloves garlic, minced - fresh garlic is best in this recipe
- 1 Tablespoon unsalted butter, quartered
- 1 (8 ounce) container of heavy cream (1 cup) - do not substitute other types of cream, heavy cream is the best option
- ½ cup freshly grated parmesan cheese - fresh parmesan cheese is best, try to avoid using the shelf stable parmesan cheese as the flavor just isn’t the same.
- Optional garnish: more freshly grated parmesan cheese and fresh parsley
- Combine stock, garlic and salt and pepper in the instant pot.
- In a crisscross circular pattern, layer the noodles into the stock. This will help to keep the noodles from clumping together. Top with cream and pats of butter.
- Place the lid on the Instant Pot and check to make sure the vent it set in the sealed position.
- Cook for 6 minutes on high. Turn Instant Pot to manual and use the +/- to get to “6.”
- When the cooking time is over, allow the pressure to release naturally for 5 minutes. After that, carefully release the remaining pressure and remove the lid.
- Stir the noodles into the sauce then stir in the freshly grated parmesan cheese.
- Place the lid back onto the Instant Pot and let the mixture stand for 5 minutes to allow the noodles to absorb the liquid.
- Serve hot with a sprinkling of fresh parsley and grated parmesan if desired.
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Amount Per Serving: Calories: 336Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 853mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 19g
Please note that nutrition is not guaranteed accurate.