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.
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.