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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
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.
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.
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.
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Watch me make Instant Pot Fettuccine Alfredo with chicken:
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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!
Instant Pot Fettuccine Alfredo
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 ¼ cups Heavy Cream, divided
- ½ tsp Salt (or more to taste)
- ½ 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
- Place the butter and garlic in the pot.
- Pour in the chicken broth and 1 cup of the heavy cream.
- Sprinkle in the fettuccine noodles, in a random pattern, and gently press them down.
- If Adding Chicken: Add the chicken, and space evenly over the noodles. Sprinkle with the salt and pepper.
- 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.
- 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).
- 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.
- Remove the chicken and give the pasta mixture a good stir. It may be a little soupy, but it will thicken up.
- Shred the chicken and add back into the pot.
- 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.
- Place the lid back on, vented, and let the pasta sit for a few minutes to thicken up.
- Serve with some nice bread and a salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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).
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?
Yes, I use them both interchangeably.
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?
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!).
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.
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.
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
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.
Had this happen with Half and Half. Just add some more liquids and stir in the Parmesan and it all smooths out perfectly.
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!
Higher fat dairy (stabilized) works. Regular milk may curdle.
Can I use alfredo sauce in a jar instead of heavy cream
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.
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
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.
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!
That’s awesome, Sherry! I’m happy that you and your little one liked this recipe! Thank you for your review!
Another great meal, thanks so much!! 5 stars
Hi Christopher! I’m happy you liked this one! Thanks for the review, and have a great day!
It was awesome and delish! Thanks!