This Instant Pot fettuccine Alfredo is cheesy, easy to make, and absolutely delicious. It’s the perfect quick meal for a busy family or household!
30 Minute Meal
I’m a sucker for a good fettuccine Alfredo – one that’s creamy without being too runny, flavorful without being overpowering. And of course, one that’s easy to make.
This fettuccine Alfredo reminds me of the best Alfredo from my favorite restaurants with the added bonus that it’s made in the Instant Pot in under 30 minutes and I only have to clean one dish!
And plus, it’s super family-friendly, group-friendly, and busy life friendly. Perfect for pretty much everyone I know.
Just a few note about the ingredients to help you make the best choices!
- Fettuccine – while this recipe calls for fettuccine noodles, you could also use another flat an long pasta like linguine with the same results.
- Butter – A high-quality butter like Kerrygold is best in this recipe since it’s the base of the base, but you can use whatever you have on hand.
- Chicken broth – chicken bone broth, chicken broth, and chicken stock all work just fine
One of the best things about this recipe is how easy it is! Seriously – it’s only three steps to one delicious dinner. Or lunch. Or breakfast . Whatever you prefer – once you’ve tried it once, you may be craving it all day like I do!
Turn the Instant Pot onto the saute setting then add your butter and saute it until it melts. If the butter begins to pop, you can place the lid on top to keep it from getting all over.
Once the butter is melted, add in the garlic, broth, cream, salt, and pepper.
Stir to completely combine then add in the noodles, making sure they are submerged under the sauce.
Now it’s time to cook those noodles! Place the Instant Pot lid on top, close the vent, and hit the manual button. Select High Pressure and add 11 minutes for al dente or 12 minutes for a slightly softer noodle.
The Instant Pot will come to pressure and cook the noodles. Once the time is up, let it naturally release for 6 minutes (aka don’t touch it, just let it do it’s thing for 6 minutes after the time is up).
Then open the vent and do a quick release of any remaining pressure.
Remove the lid then check the noodles to make sure they’re cooked.
If they’re not cooked (they should be but altitude does weird things to Instant Pots), this is your chance to put the lid back on, close the vent, and bring it to pressure for another few minutes. You can’t do it after you add the cheese without ruining the sauce.
Assuming the noodles are good, let them sit for 2 minutes then add in the grated cheese, stirring until the sauce is thickened.
Add some chicken to make this a full meal! While the fettuccine alfredo is cooking in the Instant Pot, warm up some of these grilled chicken strips (they only take five minutes) then combine with the noodles when they’re done!
Check your noodles before you add in the grated cheese to make sure they’re completely done. If you add the cheese in, there’s no going back. If you try to put everything back in the Instant Pot, the sauce will separate.
Break your noodles in half before adding them into the sauce to make it easier for them to completely submerge. They need to be submerged under the sauce to cook completely.
Use high-quality dairy ingredients for a better tasting sauce. We prefer Kerrygold butter, Kalona Super Natural heavy whipping cream, and freshly grated parmesan cheese. There are so few ingredients in this recipe that the quality of the ingredients does make a difference.
Yes. Melt the butter, add all of the sauce ingredients, and cook for a few minutes to let the sauce come together then add in your grated cheese and stir to combine. Cook the fettuccine according to package instructions then combine all together.
BEFORE you add the cheese, put the lid back on, close the vent, and cook the noodles on high pressure for another 2-3 minutes. Quick release when they’re done then add in your cheese and serve.
While the fettuccine alfredo is cooking in the Instant Pot, warm up some of these grilled chicken strips (they only take five minutes) then combine with the noodles when they’re done!
Adding the grated parmesan cheese at the end once everything is cooked will naturally thicken the sauce. If you want it thicker for some reason, add a bit more parmesan cheese.
You can double the recipe – just make sure the noodles are completely submerged in the liquid in the Instant Pot. Also, I don’t recommend keeping leftovers of this because like any Alfredo sauce, when you reheat the sauce, it tends to separate and lose the creaminess of the sauce.
More Easy Dinners
Instant Pot Fettuccine Alfredo
- 1/2 cup butter
- 1/4 tsp garlic powder
- 1/2 cup chicken broth
- 2 cups heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 lb dried fettuccine noodles broken in half
- 1 cup grated parmesan cheese
- parsley chopped, for garnish
- Turn the Instant Pot onto the saute setting. Add the butter and melt. If the butter begins to pop, place the lid on the Instant Pot.
- Add garlic powder, chicken broth, heavy cream, salt, and pepper. Stir to combine.
- Add the noodles and stir to make sure they are completely submerged.
- Place the Instant Pot lid on top, close the vent, and hit the manual button. Select High Pressure and add 11 minutes for al dente or 12 minutes for a slightly softer noodle.
- Once the time is up, let it naturally release for 6 minutes (don't touch the vent, just let it release naturally). Then open the vent and do a quick release of any remaining pressure.
- Let it sit for 2 minutes then add in the grated cheese, stirring until the sauce is thickened.
- Serve immediately with fresh parsley for garnish.