Instant Pot Fettuccine Alfredo is a one pot, dump and go pressure cooker dinner you’ll love. With the easiest prep imaginable and restaurant quality results, you’ll want to make this fettuccine over and over again!
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My Italian relatives would be so mad at me for what I’m about to say but here goes. You ready?
This Instant Pot Alfredo is the easiest and the best Alfredo I’ve ever had. I know, I know. In an Instant Pot!
I’m the first to admit that I am the biggest Instant Pot skeptic but this pasta recipe is a game changer for me.
It’s an easy one pot meal with almost no prep other than dumping everything in the pressure cooker and pressing start. There’s no stirring, no dirtying multiple pots and pans and no hoping that your sauce thickens and coats the noodles.
(Spoiler: It coats them perfectly because the noodles are cooked in the sauce.)
It’s just simple pasta perfection and I know you’ll love it.
To make this you’ll need:
- Butter- Go for unsalted butter in this so you can better control how salty the dish is. The cheese adds a lot of saltiness so you won’t want the extra.
- Garlic- Fresh, pressed garlic cloves will give better flavor than dried garlic powder
- White wine- Any wine you’d drink. I wouldn’t recommend skipping it as it adds flavor and richness.
- Water- Here’s the deal. I NEVER recommend water when you have the option to use another more flavorful liquid like broth. BUT I have tried this with broth and I found the broth to be too intense of a flavor. It made the whole dish seem like cup o soup noodles, which is not what we are going for here.
- Heavy cream- You can add it right to the Pot and cook the noodles in it. Don’t substitute milk or lower fat cream here. It’s Alfredo, you want maximum richness.
- Fettuccine- A whole 16 ounce package of fettuccine, broken in half.
- Parmesan cheese– Go for the good stuff you can buy in the specialty cheese case for best flavor, but the plain old can of Parm will work fine too.
How to Make Instant Pot Fettuccine Alfredo
This recipe is almost embarrassingly easy to make and the perfect recipe for Instant Pot beginners to try.
To make it:
Add the liquid and butter to the inner liner of the pot.
To start, add the butter, pressed garlic, wine, water and heavy cream into the inner liner of the Pot. Stir it together.
Break the noodles in half and add them to the liquid, crisscrossing them over each other.
Add the broken in half noodles to the liquid. Criss cross them on top of each other by making small bundles of noodles and laying them in so they form an x. Push the noodles down so the liquid covers them all.
Pressure cook the fettucine.
Secure the lid on the Pot and make sure the valve is set to seal. Pressure cook on high for 6-7 minutes depending on how firm you like your noodles. After the Pot beeps, let the pressure naturally release for 5 minutes. Then quick release the remaining pressure.
Stir in the cheese.
Once the pressure is released, remove the lid. Everything will look a little liquidy and that’s ok. Add the cheese and stir. The sauce will quickly thicken up.
If it gets too thick, add another splash of heavy cream. Serve and top with more cheese if desired and fresh herbs. Enjoy!
Saving and Reheating
I don’t recommend saving and reheating fettuccine Alfredo. The sauce tends to separate in the fridge and loose that luscious creaminess when you reheat it.
Can I put heavy cream in the Instant Pot?
It’s totally fine in this recipe to use heavy cream. It has such a high fat content that it won’t curdle. This is another reason why you shouldn’t substitute a lower fat milk or cream for heavy cream in this Alfredo recipe.
Why do I get burn notices when I use heavy cream in the Instant Pot?
Because heavy cream is so thick, it’s not the best plan to use it without a another liquid to thin it out in the Instant Pot. Doing so can cause a burn notice. As long as you use the water and wine to thin the cream out in this recipe and don’t get cheeky and sub in all heavy cream, you shouldn’t get a burn notice with this recipe. Also make sure you add the cream after adding the other liquid to the Pot.
Won’t the heavy cream curdle in the Instant Pot?
Nope! It has a higher fat content that prevents it from curdling the way lower fat dairy would.
What seasoning is good on Alfredo?
I love to top fettuccine alfredo with fresh Italian herbs like fresh basil and parsley.u003cbru003eu003cbru003eYou can never go wrong with fresh or u003ca href=u0022https://www.seasonedsprinkles.com/how-to-roast-garlic/u0022 data-type=u0022postu0022 data-id=u00226691u0022u003eroasted garlicu003c/au003e or a sprinkle of crushed red pepper flakes.
Can I turn this into penne Alfredo?
Yes! Follow the same instructions but adjust the cook time down to 5 minutes for penne.
Tips and Tricks
- Don’t worry about it if your sauce looks thin at first. The first time I made this, I was horrified initially by the runny sauce. However, once you add in the cheese the starchiness of the liquid will thicken the cheesy sauce right up.
- If the sauce is too thick, stir in a bit more heavy cream at the end.
- I love adding fresh herbs at the end of this. It’s so good with fresh basil and parsley.
- Serve it with some garlic bread to soak up all the creamy sauce.
Other Instant Pot Pasta Recipes
Looking for another Instant Pot pasta recipe to try? These are some of my favorites:
For a more traditional pasta on the stove top try these:
- 2 tbs butter
- 6 cloves of garlic
- 1/3 cup white wine
- 2 1/4 cups of water
- 1 1/2 cups heavy cream
- 16 ounces fettuccine
- 1 c Parmesan cheese
- salt and pepper to taste
- Add the butter, pressed garlic, wine, water and heavy cream into the inner liner of the Pot.
- Stir it together.
- Break the noodles in half and add them to the liquid, criss crossing them over each other.
- Add the broken in half noodles to the liquid. Criss cross them on top of each other by making small bundles of noodles and laying them in so they form an x.
- Push the noodles down so the liquid covers them all.
- Secure the lid on the Pot and make sure the valve is set to seal.
- Pressure cook on high for 6-7 minutes depending on how firm you like your noodles.
- After the Pot beeps, let the pressure naturally release for 5 minutes. Then quick release the remaining pressure. Stir in the cheese.
- Once the pressure is released, remove the lid.
- Add the cheese and stir. The sauce will quickly thicken up.
- If it gets too thick, add another splash of heavy cream.
- Season with salt and pepper to taste.
- Serve and top with more cheese if desired and fresh herbs. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 646Total Fat: 45gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 135mgSodium: 570mgCarbohydrates: 43gFiber: 3gSugar: 4gProtein: 15g