• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply Happy Foodie

Easy Recipes, Instant Pot recipes and slow cooker recipes

  • Home
  • Recent Posts
  • Recipes
  • My Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook’s Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Instant Pot Fettuccine Alfredo

May 23, 2020 by Sandy 149 Comments

Jump to Recipe

Instant Pot Fettuccine Alfredo, with chicken, or without, is a dump it all in and push start type of recipe. Pressure cooker Fettuccine Alfredo is creamy, rich, and delicious one-pot, easy pasta dinner!

Instant Pot Fettuccine Alfredo with chicken on a white plate

Instant Pot Fettuccine Alfredo

I have made my share of Fettuccine Alfredo meals on the stove top. There is nothing like it. But if you want to make it one-pot style in your pressure cooker, then my Instant Pot Fettuccine Alfredo recipe is a great recipe to try. You can even add chicken.

Instant Pot Fettuccine Alfredo with chicken on a white plate

Paul loves Fettuccine Alfredo, and orders it pretty much every time we go out to dinner, if it is on the menu. I like the option of making it for him at home, as it is so much cheaper, and maybe he will want to try something else. Doubtful!

If you want to add chicken, just lay the chicken pieces over the noodles and season them, and away you go.

Close up forkful of Fettuccine Alfredo with chicken

The pasta will look a little watery when you first open the pot, but let it sit a few minutes and soak up the sauce. It will thicken as it cools as well.

blue banner with the words you might also like
Instant Pot Mac and Cheese
Instant Pot Cheesy Taco Pasta
Instant Pot Creamy Garlic Tuscan Chicken Pasta
Instant Pot Spaghetti

Watch me make Instant Pot Fettuccine Alfredo with chicken:

Pin This Recipe

Instant Pot Fettuccine Alfredo with chicken on white plate with title

If you make this delicious pressure cooker fettuccine Alfredo, please let me know! Leave a comment with a star rating below. I’d like to know how you liked it!

pink button with the words follow my Simply Happy Foodie pinterest board

4.89 from 42 votes
Fettuccine Alfredo on a white plate
Print
Instant Pot Fettuccine Alfredo
Prep Time
10 mins
Cook Time
6 mins
Total Time
26 mins
 

 Instant Pot Fettuccine Alfredo with chicken, or without, is a dump it all in and push start type of recipe.

Course: Dinner
Cuisine: Italian
Keyword: pressure cooker fettuccine alfredo
Servings: 4 - 5
Calories: 407 kcal
Author: Sandy Clifton
Ingredients
  • 3 Tbsp Butter, cut in a few small pieces
  • 4 lg cloves Garlic, pressed/minced (or 1 1/2 tsp Garlic Powder)
  • 2 cups Chicken Broth, low sodium
  • 1 1/4 cups Heavy Cream, divided
  • 1/2 tsp Salt (or more to taste)
  • 1/2 tsp Pepper
  • 8 oz Fettuccine Noodles, broken in half (weigh the pasta if you can)
  • 1 lb Chicken Breasts, uncooked cut in half crossways (chicken is optional)
  • 1 cup Parmesan Cheese, grated
Instructions
  1. Place the butter and garlic in the pot.

  2. Pour in the chicken broth and 1 cup of the heavy cream.

  3. Sprinkle in the fettuccine noodles, in a random pattern, and gently press them down.

  4. If Adding Chicken: Add the chicken, and space evenly over the noodles. Sprinkle with the salt and pepper.

  5. Press down on the mixture to submerge as many of the noodle as possible. Then place the lid on the pot, lock in place, and set the steam release knob to Sealing position.

  6. Press the Pressure Cook/Manual button or dial, then the +/- to select 6 minutes (7 minutes for a softer noodle). After the cook cycle has finished, let the pot sit undisturbed for 5 minutes (5 minute natural release). 

  7. Manually release the remaining pressure in short bursts so no sauce spews out with the steam. When the pin in the lid drops, Carefully open the lid.

  8. Remove the chicken and give the pasta mixture a good stir. It may be a little soupy, but it will thicken up.

  9. Shred the chicken and add back into the pot.

  10. Add the grated parmesan and stir it in. If it's still a little too thin, just add a little more parmesan. If too thick, add the reserved heavy cream.

  11. Place the lid back on, vented, and let the pasta sit for a few minutes to thicken up.

  12. Serve with some nice bread and a salad.

RESOURCES TO MAKE Instant Pot Fettuccine Alfredo Recipe and More

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Filed Under: Dinner, Instant Pot, Pasta, Recipes

Previous Post: « Instant Pot Potato Ham Soup
Next Post: Instant Pot Taco Spaghetti »

Reader Interactions

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Comments

  1. Tami Redford

    January 20, 2021 at 3:34 pm

    Hi! I only Have half and half for the Alfredo. Will that be okay?!?

    Reply
    • Sandy

      January 25, 2021 at 8:06 am

      Yes, but don’t pressure cook it, just add it after.

      Reply
  2. Samantha

    November 28, 2020 at 8:59 am

    This is my husbands favorite meal! Today I’m going to make it at the Racetrack for him & his team. I’m a little nervous because I’m doubling it for the first time. But based on previous comments I feel like I won’t have a problem. Thank you for the wonderful recipe.

    Reply
  3. Gina Butler

    November 14, 2020 at 1:29 pm

    My husband loves fettuccine alfredo. I never tried to make it before. I used your recipe for the first time and it was a hit! He loved it and wants me to put it on the menu rotation.

    Reply
  4. Norma

    October 23, 2020 at 9:32 am

    I have made this several times – excellent!! I do have a question. Can frozen ravioli be substituted for fettucine? Thanks!

    Reply
    • Sandy

      October 23, 2020 at 8:07 pm

      I’m glad you like it! You can use ravioli! Depending on the size, you may need to adjust the time. I would do one batch normally, and see where it lands. You will know for the next time if you need to make adjustments.

      Reply
  5. Akio

    July 16, 2020 at 3:47 pm

    My friend recommended this to me and I made a double recipe expecting to have leftovers, but my two teenage boys devoured it, excellent recipe sooooooooooo tasty.

    Reply
  6. Cynthia Heidkamp

    June 22, 2020 at 6:09 am

    Can I use shrimp?

    Reply
    • Sandy

      June 23, 2020 at 2:57 pm

      Sure!

      Reply
  7. sara

    June 14, 2020 at 8:20 pm

    Made this before and it was delicious but for the life of me I don’t see in the recipe how much parmesan is supposed to be added. I must have figured it out last time but how much parmesan is supposed to be in the recipe?

    Reply
    • Sandy

      June 16, 2020 at 12:08 pm

      The recipe calls for 1 cup, but you can add more or less to your taste.

      Reply
  8. Jen

    May 28, 2020 at 6:52 am

    This is delicious! The only thing we did different was add some mozzarella as my daughter doesn’t love parm that much. Great recipe! Thank you Sandy

    Reply
  9. Rosemary Doyle

    May 5, 2020 at 1:02 pm

    So I can use spaghetti as it’s the only pasta available. Does the recipe stay the same. I am also using half and half. Thank you so much

    Reply
    • Sandy

      May 6, 2020 at 9:59 pm

      Yes, you can use any pasta. The cook time may need to be adjusted for the type of pasta you are using. Try half the time on the package directions.

      Reply
  10. Jessie

    April 15, 2020 at 4:29 pm

    I want to say thank you! Any time I see a person saying that they can’t make spaghetti in an instant pot I give them this website and tell them it’s always perfect!! I am still trying to figure out the other measurements but I do understand what you mean now by referring me to the Mac n cheese for the noodle measurements. It’s chaos here and I didn’t understand at first. : )

    Reply
    • Sandy

      April 16, 2020 at 9:48 am

      Oh good, Jessie. I am glad that helped you. Thank you for your referrals, and please let me know if you ever have other questions!

      Reply
  11. Jessie

    April 15, 2020 at 11:01 am

    Hey! I make this and the meatball one all of the time, but today I am stumped! I have a 24 oz bag of elbow macaroni noodles and I can’t figure out the right measurements for everything else. I have an 8 qt instant pot. I might add a can of chicken or two at the end I don’t know yet lol. The virus has the shelves empty of all pasta, I happened to buy this a long time ago. If 24 oz of Mac noodles is too much what is the best way to measure them to double the recipe? Help!

    Reply
    • Sandy

      April 15, 2020 at 1:01 pm

      Okay, if you look at my mac and cheese recipe, I tell you the measurements. You can add cooked meat at the end.

      Reply
      • Jessie

        April 15, 2020 at 4:08 pm

        So you wouldn’t recommend making the Alfredo with these noodles? We have plenty of Mac n cheese I really wanted to make the Alfredo again but I’m struggling with the measurements since it’s a 24 oz bag.

        Reply
        • Sandy

          April 16, 2020 at 10:15 am

          3 cups of liquid for 24 oz of pasta.

          Reply
  12. Kristen

    February 19, 2020 at 1:36 pm

    I followed the instructions, but my noodles still weren’t cooked all the way. Would adding an extra two or three minutes fix this problem?

    Reply
    • Sandy

      February 20, 2020 at 7:51 am

      Hi, yes, I think that or letting it sit for a couple of minutes before opening. You can also use the sauté setting to further cook them after pressure cooking. Not knowing what happened, here are a few tips: Be sure to weigh/measure the pasta and liquids so there is the right amount of pasta to liquid ratio. If using a different type of pasta the cook time may vary.

      Reply
  13. Erin Stein

    February 17, 2020 at 5:19 am

    This recipe was so easy and quick, but came out delicious following the recipe as is. The only suggestion I have is to put salt, pepper and garlic powder on the chicken on one side prior to adding to the instapot. Yummy recipe though!!!

    Reply
  14. Kristine

    February 13, 2020 at 12:18 pm

    This was perfection! I can’t believe this fettuccine tastes better than my old recipe with way less work and was done in a fraction of the time. I wanted to use things on hand so went with powdered garlic AND parmesan cheese. I also cooked for 9 minutes because I was making 16 oz of pasta and used 1.5 times the other ingredients. I can wait to try your other recipes! Wasn’t able to add 5 stars for some reason.

    Reply
  15. Karen

    February 1, 2020 at 4:29 pm

    This recipe was a disaster for me! Kept getting the burn food message on my instant pot😡. What should have been a quick cooking time turned into 1 and a half hours. Ended up having to nuke it because it was all mixed together by then . Not sure I want to try again!

    Reply
    • Sandy

      February 3, 2020 at 9:59 am

      Oh no! I wish I could help. Without knowing exactly what you did and the details, I’m at a loss. I’m so sorry it didn’t work for you. Did you by chance watch my video?

      Reply
  16. Rachel lake

    January 29, 2020 at 6:40 pm

    Hello I just made this and it came out to Parmesan And salty not creamy at all what did I do wrong??

    Reply
    • Sandy

      January 30, 2020 at 9:32 pm

      Maybe your broth wasn’t low sodium?

      Reply
  17. Khloella

    January 28, 2020 at 10:42 am

    In the video you show the chicken just cut in half, then shredded when done, but in the recipe you say to cut the chicken before cooking. Which is preferable? Thanks.

    Reply
    • Sandy

      February 1, 2020 at 9:42 am

      I actually prefer cutting the breast in half crossways as it doesn’t overcook that way. I have updated the recipe.

      Reply
  18. slb

    January 22, 2020 at 4:43 pm

    This is a fantastic recipe for the instant pot…much easier and less babysitting.

    Reply
  19. Kathy

    January 21, 2020 at 9:46 am

    Hi, this looks yummy and I want to try it with my new instant pot but am afraid to do the fast release lol. Can i just wait until it releases naturally or will that overcook the pasta?

    Reply
    • Sandy

      January 27, 2020 at 2:35 pm

      It will overcook the pasta. You can do a controlled quick release where you release the steam in bursts until the pressure isn’t so strong. Just use a spoon handle or wear an oven mitt if you are concerned.

      Reply
  20. Susan

    January 8, 2020 at 7:03 pm

    Five stars
    Terrific
    Made tonight, sauce was a little
    thin. Added more Parmesan. After it sat 7 mins or more it thickened
    Thank you

    Reply
  21. emma

    December 20, 2019 at 1:13 pm

    how do i double the recipe for 7 people?

    Reply
    • Sandy

      December 21, 2019 at 3:31 pm

      Double the ingredients, but keep the cook time the same.

      Reply
  22. Virginia Raedel

    December 3, 2019 at 10:51 am

    Can you use gluten free noodles instead?

    Reply
    • Sandy

      December 3, 2019 at 9:15 pm

      I haven’t tries it. If you do, cook for 1/2 the time the package says. Since every GF pasta is different, made from different things, it’s a test and taste situation.

      Reply
  23. AJ

    September 21, 2019 at 6:14 am

    Does cooking time change if using gluten free pasta? Any other options aside from chicken broth if trying to make this vegetarian style? Vegetable broth? Thanks!

    Reply
    • Sandy

      September 21, 2019 at 3:09 pm

      Generally, you will cook the pasta for half the recommended time that the package directions say.

      Reply
  24. Renee

    September 16, 2019 at 7:11 pm

    Delicious!! Came out perfectly, I made it without the chicken and added 1/4 tsp nutmeg. Will never make fettuccine any other way!! Thank You!

    Reply
  25. Barbara

    September 16, 2019 at 12:33 pm

    Excellent recipe …. now, how do you recommend reheating as the recipe made way too much foe one person 🤗

    Reply
    • Sandy

      September 16, 2019 at 4:10 pm

      Reheat on low in a small saucepan, stirring occasionally. Add a little milk if needed. I’m glad you liked it!

      Reply
  26. PattiAnn

    September 9, 2019 at 3:42 pm

    Hi Sandy,
    Made this last evening as the weather turned a little cold&wet.
    Yummy, yummy!
    Used my IP mini, ceramic pot., half recipe.
    No chicken or chicken broth, just plain water.
    Also added a little nutmeg as I always do in cream sauces.
    Sauted up some marsala mushrooms & added in at end along with some peas.
    Perfect comfort food.😋
    Thanks for the recioe.

    Reply
  27. Kaye M.

    August 6, 2019 at 4:17 pm

    I am going to try this in my 3 qt. Mini. Halve the ingredients (including the chicken) but keep time the same? Also, just bought the ceramic pot from Instant Pot’s website. Do you think this would keep the dreaded “BURN” away?

    Reply
    • Sandy

      August 6, 2019 at 5:13 pm

      First of all, I love that ceramic pot! It will help with the burn error, but layering the ingredients will help more, as will measuring the pasta and keeping the same ratio of liquid to pasta. Keep the cook time the same.

      Reply
      • Kaye M.

        August 12, 2019 at 12:55 am

        Thank you so much for the advice!

        Reply
  28. GE

    July 16, 2019 at 7:07 pm

    Love this recipe!
    I double the recipe, add 2 cups of frozen peas and 2 cups of thawed tail off prawns.
    The prawns just melt in your mouth!

    Reply
  29. Kim Wells

    June 13, 2019 at 7:48 am

    If you are using “nested” fettuccine noodles, do you still have to break them?

    Thanks!

    Reply
    • Sandy

      June 13, 2019 at 10:37 am

      Hi Kim, no, breaking them is just to make them fit in the pot.

      Reply
      • Kim Wells

        June 13, 2019 at 12:14 pm

        Thank you!!

        Reply
      • Kim Wells

        June 13, 2019 at 12:16 pm

        Thank you for your quick response!

        Reply
  30. Neha Patel

    May 29, 2019 at 4:57 am

    This looks delicious and I plan to make it on Friday. As I am vegetarian and love mushrooms in my pasta could I add them and cook them in the same time advised in your recipe?

    Reply
    • Sandy

      June 1, 2019 at 12:22 pm

      Yes. It is hard to overcook a mushroom, so add them!

      Reply
  31. Celeste

    May 3, 2019 at 7:45 pm

    I really enjoyed this recipe! I think if you follow the directions exactly, it’s really not too soupy after the mozzarella is added and it’s given a few minutes to thicken. Only thing I added were garlic salt, basil, and oregano.. Enjoyed this instant pot recipe. Thanks!

    Reply
  32. Harrison Willard

    April 29, 2019 at 6:53 pm

    Accidentally put parmigian cheese in the beginning will this destroy it

    Reply
    • Sandy

      April 29, 2019 at 9:37 pm

      No, but it may give you the burn message. Just open it and stir really well and try again.

      Reply
  33. Kristen

    April 4, 2019 at 7:26 am

    Do I need to adjust anything if I use 10 oz of bowtie noodles instead of fettuccine?

    Reply
    • Sandy

      April 4, 2019 at 10:21 am

      I cook my bowties for 5 minutes, 4 minutes for al dente. As long as the pasta is the same weight, it should be fine!

      Reply
  34. Alwyn

    March 28, 2019 at 2:03 pm

    Oh my goodness! I made this tonight and it was totally amazing!!!! It’s the best meal I’ve cooked in my Instant Pot since I got it 2 months ago and I’ve been using it almost daily. I used half the amount of pasta because I am cooking for one and kept all the other measurements the same. It came out a bit too wet (but it didn’t stop me thoroughly enjoying it!). What advice would you give to make this for one person? Use half the chicken stock?

    Reply
    • Sandy

      March 28, 2019 at 7:02 pm

      Hi Alwyn, I’m so glad you enjoyed this recipe! If you make half the amount, just cut the recipe in half.

      Reply
      • Alwyn

        March 29, 2019 at 3:34 am

        That’s great Sandy. Thanks for the fast reply!

        Reply
  35. Tiffany Bernabe

    March 10, 2019 at 7:27 pm

    Great recipe. Thank you for sharing! My family loved this. I cut the chicken broth to 1.5 cups and used the whole 4 oz. container of shredded parm. I did weigh my noodles, Thanks for that suggestion in the comments. When I added the parm, I also put in a couple cups of chopped broccoli. Stirred everything up, put the lid back on (machine was off) for 6 or 7 min. Broccoli turned out perfect and the pasta, sauce snd chicken were AMAZING.

    Reply
  36. Darren

    February 23, 2019 at 6:56 pm

    I just have to say THANK YOU! This is literally one of the best home made chicken Alfredo’s I’ve had and it’s sooo freaking easy. I use quite a bit of Parmesan cause I like a thicker sauce and I cook the garlic in the butter a bit before adding the chicken stock.

    I haven’t made Alfredo in years because my husband always says it’s not as good as somebody else’s we’ve had so I stopped trying because he was right. Instead I was always buying premade Alfredo and heating it up. This is actually faster, serves more and is 10000x better. Thanks!

    Reply
    • Sandy

      February 24, 2019 at 3:47 am

      That’s great, Darren! I’m so glad this recipe worked for you, and that it is hubby approved!

      Reply
  37. Sharon Hayes

    February 19, 2019 at 8:25 am

    WOW!! …. I made this last night. I doubled the recipe and added 2 mins to the cook time and it was absolutely amazing. Very tasty!!

    Reply
  38. Jessica

    February 3, 2019 at 5:56 pm

    I used to use Alfredo from the jar which has a weird after taste to me. I love love love this recipe! It’s delicious and super easy! Definitely a can favorite in my house!

    Reply
  39. Marie

    January 29, 2019 at 9:38 pm

    This recipe looks great! Is it possible to make it in the 3qt Instant Pot Mini?

    Reply
    • Sandy

      January 30, 2019 at 12:23 pm

      Hi Marie, I haven’t tried, but I think it will fit.

      Reply
  40. Crystal

    January 23, 2019 at 2:21 am

    I love ordering white wine cream sauce on my pasta as a treat. Any thoughts on if one could use some white wine in this recipe and if so, how much to add or substitute?

    Reply
    • Sandy

      January 23, 2019 at 3:29 am

      Sounds good! I would try substituting 1/4 to 1/2 cup of the broth with wine and see how you like it.

      Reply
  41. Shannon

    January 20, 2019 at 3:36 pm

    OH MY GOODNESS! This is hands down the best Alfredo I’ve ever made! The only adjustments I made were I used Penne noodles and set the time for 8 mins instead of 7 mins! This is my go to Pasta recipe from now on! Thank you!

    Reply
    • Sandy

      January 20, 2019 at 5:49 pm

      Thank you, Shannon! I’m very glad to know how much you liked this Alfredo recipe!

      Reply
  42. Cathy

    January 19, 2019 at 8:30 am

    Thank you for this easy to make recipe. This dish is very tasty and I don’t get the burn error like I have with other recipes. YAY!!!

    Reply
  43. Melissa

    January 17, 2019 at 11:34 am

    I like to make my alfredo sauce with cream cheese. Any suggestions on when to add this? Maybe in the end?

    Reply
    • Sandy

      January 17, 2019 at 1:47 pm

      Either beginning or end. Just stir it really well until it becomes smooth.

      Reply
    • rose

      June 17, 2019 at 11:22 am

      Cream cheese INSTEAD of parmesan? Please tell me how you do it and how much to use! pretty please, lol?

      Reply
      • Sandy

        June 17, 2019 at 12:17 pm

        Hi Rose! Cream cheese is magical in the IP! You can cook it with everything else, then stir it well when you open the pot. Or, add it at the end and stir well. You can use a whole 8 oz block, but I would start with 4 oz and see how you like it!

        Reply
  44. Trish

    January 16, 2019 at 9:11 am

    I made this last night. Awesome! Did a few minor additional things. I saute the garlic in the butter first. it was a little too thin for me so I added much more Parmesan and thickened with a bit of cornstarch. So so good and very easy.

    Reply
  45. B

    January 12, 2019 at 5:13 pm

    Question
    My hubby asked why not just add a jar of classico Italian sauce. Maybe he’ll listen to a guru like you. Thanks

    Reply
    • Sandy

      January 12, 2019 at 6:23 pm

      You need the thin liquid to bring the pot to pressure. Also, some of those jarred sauces taste nasty and have ingredients I don’t care for. It’s also easier.

      If you have a jarred sauce that you like, I would layer it like this: Chicken first, then garlic/spices, then pasta, broth/water, then the sauce over the top, covering the pasta but not stirred as it will thicken the sauce too much. Then pressure cook. I would do a test batch first to be sure you had the right amount of thin liquid. About 1 cup per 4 oz of pasta.

      Reply
  46. Sarah

    January 10, 2019 at 6:13 pm

    I made this exactly like the recipe (with chicken and the 7 minute suggestion for softer noodles) and it was delicious. My kids can be a hard crowd to please but they devoured it. The sauce was plenty thick – I wouldn’t change a thing. We will make this recipe many times again. Thank you so much for sharing!

    Reply
    • Sandy

      January 10, 2019 at 7:51 pm

      That’s wonderful! Thank you!

      Reply
  47. Emilie

    January 6, 2019 at 6:03 pm

    I love the taste and everything about this recipe but what do you suggest I should remove to make it a tiny bit less saucy? And still make sure the pasta and chicken are cooked?

    Reply
    • Sandy

      January 6, 2019 at 6:28 pm

      Just make sure you weigh the pasta so the ratio of pasta to water is correct. Let the fettuccine sit a few minutes after cooking.

      Reply
  48. Lisa Kitchen

    December 31, 2018 at 5:25 pm

    OMG. Just bought an InstantPot for myself for Christmas as I was looking for ways to make quick meals at home. This was 1st recipe I made and it turned out amazing. Great flavor. Made exactly as per recipe. Cant wait to try more of your recipes and get cooking with this great machine!. No more store bought Alfredo to warm up at home. Thanks

    Reply
    • Sandy

      December 31, 2018 at 7:58 pm

      That’s awesome!

      Reply
  49. Ivonne Garcia

    December 30, 2018 at 4:12 pm

    Amazing and super easy to follow!!

    Reply
    • Sandy

      December 30, 2018 at 9:05 pm

      That’s great, Ivonne! Thank you!

      Reply
  50. Brent Andersen

    December 27, 2018 at 11:04 pm

    I’m assuming you’re using dried pasta noodles with this. Was wondering what (if any changes) I should make if using fresh made egg noodles.

    Reply
    • Sandy

      January 10, 2019 at 12:48 pm

      I would add them last, after pressure cooking.

      Reply
  51. Andrew Durham

    December 26, 2018 at 2:14 pm

    So i have a 2 quart crock pot and I was wondering how would I go around trying to cook hamburger helper fettuccine Alfredo in it

    Reply
    • Sandy

      December 26, 2018 at 7:19 pm

      I have never tried this, perhaps someone else will see this and chime in.

      Reply
  52. Sophia L.

    December 25, 2018 at 5:12 pm

    If I use dark chicken meat, do I need to increase the cooking time? Also, based on comments here, here’s another question. I’d like to make it during my poker game, unless it takes me away from the poker table for too long. 🙂 . If I do all the mise en place ahead of time, how much time, realistically, will I spend by the pot, until it’s completely ready to serve? I have the Ultra 8 qt.

    Reply
    • Sandy

      December 25, 2018 at 8:16 pm

      As long as you cut the meat to the slightly larger than bite size pieces, the cook time will remain the same. You will add all of the ingredients to the pot, then push start and stay with the pot until you confirm it reached pressure (5 to 10 minutes). Then it will cook, and when it beeps you come back to it and release the pressure in a controlled fashion so it doesn’t spew sauce (about 3-4 minutes). Then stir in the parmesan, and wait for 3-5 minutes before serving so it can thicken (unless it is thick enough for you without waiting).

      Reply
  53. Prudence

    December 22, 2018 at 6:07 am

    I can only find Heavy Whipping Creaming locally, not plain heavy cream. I read that they differ.. is it okay to use heavy whipping cream instead?

    Reply
    • Sandy

      December 22, 2018 at 12:23 pm

      Yes, I use them both interchangeably.

      Reply
  54. Tina

    December 21, 2018 at 6:25 pm

    I’m glad I found your recipe ( from a post on Reddit). My son loves pasta Alfredo. How should I adjust the cooking time if I used fresh pasta?

    Reply
    • Sandy

      December 21, 2018 at 11:13 pm

      If using fresh pasta, and adding the chicken, cook for the written time, then after pressure cooking toss the pasta in, stir, put a lid on it and let the heat from the sauce cook the pasta. If not using chicken, cook for 1 minute if the pasta is really soft. Maybe even 0 minutes (sorry, I haven’t actually tried it. Sounds delicious!).

      Reply
  55. Bill

    December 17, 2018 at 5:42 pm

    I had issues with Burn and had to open up and stir twice. I think the bottom metal wire piece should be left in to prevent the noodles touching the bottom.

    Reply
    • Sandy

      December 17, 2018 at 8:35 pm

      I don’t think the rack would help, but being sure to layer as I show is how you keep it from burning. Also using the proper amount of liquid and pasta, so the liquid doesn’t get all soaked up.

      Reply
  56. Alissa

    November 26, 2018 at 6:38 pm

    I made this for the first time tonight and followed the recipe exactly. It looks like the cream curdled. Has anyone else had this happen? Any suggestions on why or what I might do differently? I am using an Instant Pot Duo-60. Thanks

    Reply
    • Sandy

      November 26, 2018 at 6:45 pm

      Hi Alissa, I’ve never had that happen. Did you use heavy cream? That’s what works, otherwise you have to add it at the end.

      Reply
    • N

      December 9, 2018 at 9:10 pm

      Had this happen with Half and Half. Just add some more liquids and stir in the Parmesan and it all smooths out perfectly.

      Reply
    • Allegra

      June 19, 2020 at 8:14 pm

      I find that adding any dairy while cooking ends with it curdling thus, I add the dairy products after it is finished cooking, then turn it to saute and it produces the creamy sauce that I want!

      Reply
      • Sandy

        June 23, 2020 at 3:02 pm

        Higher fat dairy (stabilized) works. Regular milk may curdle.

        Reply
  57. John

    November 18, 2018 at 2:21 pm

    Can I use alfredo sauce in a jar instead of heavy cream

    Reply
    • Sandy

      November 18, 2018 at 6:10 pm

      Try layering in over the pasta but don’t stir it. After cooking, you can thin it with broth or milk/cream if you need to.

      Reply
  58. Jules

    November 14, 2018 at 7:37 am

    Hi There! I plan on making this for a friend who just had a baby. If I make it Thursday and bring it Friday, will it hold up okay or will it dry out? Suggestions

    Reply
    • Sandy

      November 14, 2018 at 5:38 pm

      Though it reheats pretty well, it is so much better about 5 minutes after it is finished cooking. If you do give it to her the next day, instruct her to add a little milk or cream when reheating.

      Reply
  59. Sherry Walker

    November 4, 2018 at 7:12 pm

    This recipe was AMAZING! My 3 year old inhaled it! I only changed the noodles to gluten free due to an allergy and used a compound butter (garlic, basil, & Parmesan) instead of plan butter. Thank you for the wonderful recipe, my family will make it for many years to come!

    Reply
    • Sandy

      November 5, 2018 at 1:21 am

      That’s awesome, Sherry! I’m happy that you and your little one liked this recipe! Thank you for your review!

      Reply
  60. christopher bailey

    November 2, 2018 at 10:49 am

    Another great meal, thanks so much!! 5 stars

    Reply
    • Sandy

      November 2, 2018 at 12:08 pm

      Hi Christopher! I’m happy you liked this one! Thanks for the review, and have a great day!

      Reply
  61. Mary

    October 28, 2018 at 9:57 am

    It was awesome and delish! Thanks!

    Reply
  62. KarenB

    September 25, 2018 at 6:58 pm

    I broke my arm and had surgery 10 days ago with pins and plate put in OWIE. Nevertheless, between me, hubby and 83 yo mom who lives with us (of which noth are banned dads from MY kitchen in normal circumstances lol) thus, I cant shred my parm and have 1/2&1/2 but no heavy cream right now (hubby has to drive me to store and push cart and is SO NOT LOVING SHOPPING LOL) THUS I get bare min and get out. Cant whisk well yet either. Thus I succumbed to some jarre dad alfredo sauce I will “doctor” up with basil, oregano, garlic, etc and if I can get mom or DH to shred the lard, will add some of that. Hence my question, CDC an I cheat and use your recipe with. Jarred sauce (see guilt here) for timing and add in ideas? Ever made fettuccine alfredo with chicken in IP using jarred sauce? Add water?

    Reply
    • Sandy

      September 25, 2018 at 7:14 pm

      Oh Karen, that sucks! Okay, I haven’t used it, but I think what I would do is layer it. Broth, cream, chicken, pasta, and the sauce on top, but don’t stir it.

      Reply
  63. Laura

    September 13, 2018 at 6:33 pm

    Hello.

    I plan to double on this recipe because I want left overs for a family of four. I plan to cook this without chicken. Should I double the cooking time as well? Your receipe asks for 6 mins if you want the noodles to be soft, so I was planning to increase it to 12 mins on manual. Is that correct? And is it ok to double the recipe or change something?

    Reply
    • Sandy

      September 13, 2018 at 11:54 pm

      I wouldn’t double the time, but add 2 minutes. You may want to add a little more broth or cream after pressure cooking if you like a saucier result.

      Reply
  64. Karen Walters

    August 16, 2018 at 3:33 am

    If I want to and crab should I do any adjustments?

    Reply
    • Sandy

      August 16, 2018 at 10:09 am

      If still in the shell, remove the crab meat from the shell first. Then I would stir it in after pressure cooking, and cover pot with a glass lid so the crab can cook from the residual heat. Sounds delicious!

      Reply
  65. Diane

    August 5, 2018 at 8:19 am

    Can I add fresh veggies (Broccoli, carrots & cauliflower), or would that make it too watery? Better to do them 1st or last separately?
    Thanks! Diane

    Reply
    • Sandy

      August 5, 2018 at 8:27 am

      I think fresh veggies would be great in this. It is rather thick, so a little extra water shouldn’t hurt it. I suppose it would depend on which veggies you want to use. Broccoli cooks in the IP in 0 to 1 minute, so it may come out too soft. Carrots would do well, cut into slightly larger than bite-sized chunks.

      Reply
  66. Mei

    May 19, 2018 at 12:25 pm

    Is it okay to add shrimp to this recipe? If so, will I need to make any adjustments to the time or recipe?

    Reply
    • Sandy

      May 19, 2018 at 1:00 pm

      Hi Mei, if you use large shrimp, you can keep the cook time the same. If you have smaller shrimp, I would add them after cooking, and put the lid on and let the steam cook them.

      Reply
  67. Gaillard Routson

    April 26, 2018 at 3:30 pm

    Can chicken be frozen

    Reply
    • Sandy

      April 26, 2018 at 5:28 pm

      Yes it can!

      Reply
      • Carol

        April 30, 2018 at 8:25 am

        How long for frozen chicken? 🙂

        Reply
        • Sandy

          April 30, 2018 at 9:36 am

          Same amount of time, as long as it’s cut.

          Reply
        • Jenni

          June 16, 2020 at 12:17 pm

          I made this roday, but I veganized it! Vegan butter, veggie broth, Rippple cream and Follow Your Heart Parmesan cheese. Then I added fresh spinach from my garden. It was delicious!

          Reply
  68. Ambar

    April 11, 2018 at 12:34 pm

    When adding chicken is this already cooked or chicken?

    Reply
    • Sandy

      April 11, 2018 at 3:39 pm

      Hi Ambar, it is uncooked. You’ll want larger than bite sized chunks so it doesn’t overcook (or just cut chicken breasts in half. Not lengthwise, just straight down, if that makes sense!), and it will be just right! If you want to add cooked chicken, just add it at the end. Stir it in and let it sit a couple minutes to heat through.

      Reply
  69. Samantha

    April 6, 2018 at 9:26 pm

    This is such an easy recipe, with delicious results! This is the best Fettuccine Alfredo we have made, and my first pasta dish made in the Instant Pot. I did decide to thicken the sauce a bit at the end, which actually might have not been necessary. Now I want to try some of your other recipes. Thanks!

    Reply
    • Sandy

      April 7, 2018 at 9:18 am

      Hi Samantha! I’m so glad you liked this Alfredo! My hubby is hooked on it, lol! Thank you for your review!

      Reply
      • Samantha

        May 3, 2018 at 6:55 pm

        Yep, my hubby is also the reason I keep on making it! lol. He specifically asks for it every week or so. We also like to add broccoli after the release is complete and let it sit for a few minutes. Thanks again, Sandy. 🙂

        Reply
  70. Cynthi

    April 6, 2018 at 10:47 am

    Hi- can this recipe be doubled? Would I need to adjust certain infredient quantities? To make for more people rather than just doubling each ingredient? Thank you!

    Reply
    • Sandy

      April 6, 2018 at 11:58 am

      Hi Cynthi, you should be able to double it and not adjust any quantities. Just be really careful when you do the quick release as the starch and sauce will try to spew out with the steam. Be sure to do a controlled release in smaller bursts until you are sure there will not be any issue.

      Reply
      • Cynthi

        April 6, 2018 at 1:03 pm

        Thank you for the quick response!

        Reply
      • Kaycee

        June 17, 2018 at 4:04 pm

        If you double it do you cook longer?

        Reply
        • Sandy

          June 17, 2018 at 5:55 pm

          No, just make sure it all fits.

          Reply
      • Deee5

        August 11, 2018 at 3:53 pm

        So if I do a pound of noodles, I can do 4 cups of broth and it won’t be too watery?

        Reply
        • Sandy

          August 11, 2018 at 4:42 pm

          Yes, that’s the ratio I normally use. You can thin it with milk or half and half if it gets too thick.

          Reply
  71. Terry Smith

    March 26, 2018 at 7:20 pm

    This is a great recipe! The quantities are perfect. I used Whole Milk instead of the heavy creme, to reduce the calories. Thus, I added a little Wondra Flour to thicken it up at the end. I also added 1 Tbl of Basil, and 1/4 tsp of Cayenne pepper. Then it tasted like the one I cook on the stove, which takes so much time, and requires way too many pots. Thanks for the great recipe!

    Reply
    • Sandy

      March 27, 2018 at 2:03 pm

      Hi Terry, I’m happy that you liked this recipe! The changes you made sound good, while still keeping the essence of this recipe! Thank you so much for your review, and the tips! I appreciate it!

      Reply
      • Diane

        August 5, 2018 at 7:58 am

        Hi Sandy,
        Are you using 1lb Boneless breasts or bone in?
        Thank you! I’m making this today for my daughter’s family. She just had my 1st grandbaby! It’s a boy!
        Diane

        Reply
        • Sandy

          August 5, 2018 at 8:27 am

          I am using boneless/skinless.

          Reply
        • Holly

          August 21, 2018 at 4:58 pm

          Yay! CONGRATULATIONS on your very first grandson!!!! What a thrill! Hope your daughter enjoyed the meal…what a good mama you are! Awww, babies are the best!! ♡

          Reply
    • Pamela

      July 11, 2018 at 10:24 am

      I’ve made this recipe, and I, too, felt the sauce could be thicker—otherwise, it was delicious. How much flour did you use?

      Reply
      • Sandy

        July 11, 2018 at 1:15 pm

        Hi Pamela, I don’t use flour in this dish. You can use extra parmesan to thicken it, or use a little less liquid. Also, make sure you are using the full amount of pasta. I weigh mine to be sure.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Reader Favorite Recipes

Instant Pot Roasted Red Pepper Pasta

Instant Pot Roasted Red Pepper Pasta

Easy Slow Cooker Meatloaf on a white plate garnished with parsley

Easy Slow Cooker Meatloaf

Egg Roll in a Bowl in a white bowl with two bamboo chopsticks

Instant Pot Egg Roll in a Bowl

Mac and Cheese in a brown bowl on a wooden board and blue napkin

Instant Pot Mac and Cheese

See More Favorites

free email course

New to Instant Pot?

5 Foolproof Instant Pot Recipes for Beginners

Footer

Privacy Policy

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2020.  All rights reserved.

Copyright © 2021 Simply Happy Foodie

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.