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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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Accidentally put parmigian cheese in the beginning will this destroy it
No, but it may give you the burn message. Just open it and stir really well and try again.
Do I need to adjust anything if I use 10 oz of bowtie noodles instead of fettuccine?
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!
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?
Hi Alwyn, I’m so glad you enjoyed this recipe! If you make half the amount, just cut the recipe in half.
That’s great Sandy. Thanks for the fast reply!
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.
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!
That’s great, Darren! I’m so glad this recipe worked for you, and that it is hubby approved!
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!!
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!
This recipe looks great! Is it possible to make it in the 3qt Instant Pot Mini?
Hi Marie, I haven’t tried, but I think it will fit.
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?
Sounds good! I would try substituting 1/4 to 1/2 cup of the broth with wine and see how you like it.
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!
Thank you, Shannon! I’m very glad to know how much you liked this Alfredo recipe!