Creamy Instant Pot Fettuccine Alfredo is made in 25 minutes with 7 simple ingredients and in 1 pot. Add rotisserie or diced chicken, or serve without as a comforting, creamy vegetarian pasta dinner.
Instant Pot Fettuccine Alfredo is a 1 pot, simple pasta recipe great for pressure cooker pros and beginners alike. This is a creamy, rich alfredo sauce flavored with garlic, salt, and pepper.
A classic Italian pasta dinner, fettuccine alfredo is a winning dinner for its fantastic flavors of garlic and cheese— and it's ease in making.
Garlic is sauteed in a bit of butter. Then pasta, broth, heavy cream, and salt + pepper are pressured cooked in the same pot. Freshly shredded parmesan cheese is melted into the noodles.
Dinner is ready in only 25 minutes.
A sprinkling of fresh herbs, like parsley or basil, elevate the rich and warming flavors of fettuccine alfredo. While adding leftover chicken or rotisserie chicken give it a boost of protein and make it an even heartier meal.
Quick and easy 1-pot Instant Pot recipes make making dinner seamless— and who doesn't love that?
The 7 simple ingredients needed to make Instant Pot fettuccine alfredo are:
- heavy cream
- a block of Parmigiano Reggiano cheese (sub with parmesan cheese)
- vegetable or chicken broth (or use water)
- uncooked fettuccine pasta
- garlic + butter
- salt + pepper
The difference is that Parmigiano Reggiano is made in Italy while Parmesan cheese can be made anywhere. Essentially, Parmigiano Reggiano is the real version of Parmesan cheese, while the Parmesan cheese you find in local grocery stores is a close second.
The real deal, Parmigiano Reggiano, is best to use when making fettuccine alfredo. Parmesan cheese is the second best. But, we are so accustomed to using Parmesan cheese that you may not notice a big difference.
Parmigiano Reggiano has a deeply rich, nutty flavor. Parmesan cheese will taste slightly more acidic and salty.
Whether you use Parmigiano Reggiano or Parmesan cheese, always make sure that you buy a fresh block and shred it yourself.
If your only option is to use grated Parmesan cheese, then you can. Grated Parmesan will actually melt better than pre-shredded. Grated Parmesan tends to be pretty salty, so you may need to reduce the amount of salt.
Pre-shredded cheese will not melt smoothly into the sauce due to the preservatives added to it. It will likely turn rubbery or not dissolve fully.
So if you can't find a block of the real deal Parmigiano Reggiano, don't stress. It's more important to make sure that whatever cheese you use is freshly shredded by you.
Instant Pot fettuccine alfredo is made in 3 easy steps.
- Set the Instant Pot to saute and add the butter. When melted, add the garlic and saute for 1 minute.
- Turn off saute. Break the fettuccine noodles in half and add to the pot. Pour in the broth and heavy cream, pressing down on the pasta to cover with the liquid. Add the salt and pepper. Seal the lid and set to pressure cook on high for 5 minutes. Quick release the steam when finished.
- Remove the inner pot and set on a trivet. Wait 3 minutes, then add the cheese 1 cup at a time, mixing to melt and incorporate into the sauce between cups. Season with additional salt and pepper if desired.
Serve immediately, garnished with fresh parsley or basil if desired.
💡 The general rule for pressure cooking pasta is to divide the lowest cook time on the package in half. Then subtract 1. For a more al dente pasta, subtract 2. Pressure cook on high for this amount of time.
If you'd like to add diced chicken, chop it into small pieces and cook with the butter during step 1 for 7-10 minutes, until cooked through. Add the garlic during the last minute.
You can also add shredded rotisserie chicken immediately before serving. Toss to coat with the sauce.
- Always shred the cheese and do not buy pre-shredded cheese
- Remove the inner pot from the outer pot and wait 3 minutes before adding the cheese. This will reduce the heat slightly and help to melt the cheese perfectly. If the cheese is added to the pasta when it's too hot, it will turn into rubbery strings.
Instant Pot Fettuccine Alfredo
- 4 tablespoon butter
- 4 cloves garlic, minced
- 16 oz fettuccine
- 2 cups chicken or vegetable broth (or water)
- 4 cups heavy cream
- ½ teaspoon pepper
- 1 teaspoon salt
- 2 ½ cups freshly shredded Parmigiano Reggiano (sub with Parmesan)
- 4 tablespoon fresh parsley, optional
- Set the Instant Pot to saute for 3 minutes. Add the butter and melt. When melted, add the garlic and saute for 1 minute, increasing the saute time if needed.
- Turn off saute. Break the fettuccine noodles in half and add to the pot. Pour in broth and heavy cream, pressing down on the pasta to cover with the liquid. Add salt and pepper. Seal the lid and set to pressure cook on high for 5 minutes. For a more al dente pasta, pressure cook for 3 minutes. You can also cook for the amount of time you normally cook fettuccine if you have a specific tenderness that you like, without affecting the taste of the sauce. *see notes
- Complete a controlled quick release of the steam when finished (lightly press on the steam release valve in short bursts until all steam is released to avoid liquid spraying out).
- Remove the inner pot and set on a trivet. Wait 3 minutes, then add the cheese 1 cup at a time, mixing to melt and incorporate into the sauce between cups. Season with additional salt and pepper if desired. Serve immediately, garnished with parsley.
This recipe yields 4 servings of 6 ounces of pasta and sauce. It will feed 3-4 people, depending on portion size.
Instant Pot fettuccine alfredo is best served immediately. When the sauce sits for a while, it will appear clumpy. There is no need to worry, though, as it will turn smooth when reheating.
Fridge Storage: will keep for 5 days in the fridge.
Freezer Storage: not freezer friendly.