Name: Easy Instant Pot Fettuccini Alfredo Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 ounces Fettuccini (or linguine); 2 cups Chicken or Vegetable broth; 2 tablespoons Butter; 2 cloves Garlic, minced (or 1/2 teaspoon granulated garlic); 1 cup Heavy cream; 3/4 cup Parmesan cheese, shredded (substitute with Pecorino Romano if desired); Salt and pepper, to taste; Additional Parmesan cheese, shredded; Chopped parsley leaves

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Introduction

Enjoy a creamy and comforting bowl of Easy Instant Pot Fettuccini Alfredo in just minutes. This simple recipe uses your Instant Pot to cook perfectly tender pasta and a luscious sauce all in one pot, making dinner effortless and delicious.

A bowl of creamy pasta sits in the center, filled with thick, light yellow fettuccine noodles coated in a smooth white sauce, sprinkled with finely chopped green herbs and grated white cheese on top. On the right, there is a white plate with a serving of the same creamy pasta, a little blurred but showing the same thick noodles and sauce. To the left, a small wooden bowl holds grated white cheese, with a few green basil leaves scattered on the white marbled surface around the dishes. A silver fork rests inside the main bowl, partly stuck in the pasta strands. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces fettuccini (or linguine)
2 tablespoons butter
2 cloves garlic, minced (or 1/2 teaspoon granulated garlic)
2 cups broth (chicken or vegetable)
1 cup cream (heavy cream recommended)
3/4 cup Parmesan cheese, shredded (Pecorino Romano works well too)
Salt and pepper, to taste
Additional Parmesan cheese, shredded (for garnish)
Parsley leaves, chopped (for garnish)

Instructions

Step 1: Place the fettuccini at the bottom of the Instant Pot. Break the noodles in half if needed to fit.
Step 2: Add butter and minced garlic over the pasta. Pour in the broth, making sure the pasta is almost covered.
Step 3: Close the lid and set the vent to the sealing position. Pressure cook on high for 5 minutes. (Note: cook pasta 1 minute less than half the stovetop package time.)
Step 4: When the cooking ends, carefully perform a quick release of the pressure. Open the lid and stir well.
Step 5: Stir in the cream and Parmesan cheese until smooth and melted. Season with salt and pepper to taste.
Step 6: Garnish with additional Parmesan and chopped parsley before serving.

Tips & Variations

Use Pecorino Romano instead of Parmesan for a sharper flavor.
Add cooked chicken or shrimp to make it a heartier meal.
For a lighter version, substitute half-and-half or milk for the heavy cream.
If you prefer garlic powder, it works well in place of fresh garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or broth to restore creaminess.

How to Serve

A close-up view of creamy spaghetti being lifted with grey kitchen tongs from a pot. The spaghetti noodles are thick and smooth, coated evenly in a light beige, creamy sauce with small black pepper flakes visible. The background shows the pot with more spaghetti and sauce inside, all sitting on a white marbled surface. The image captures the texture of the sauce, the softness of the noodles, and the motion of lifting the pasta. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, linguine, spaghetti, or other long pasta shapes work well with this recipe. Adjust cooking time slightly if needed.

What if I don’t have an Instant Pot?

You can make this on the stove by cooking pasta separately, then stirring together with butter, garlic, cream, and cheese in a pan until creamy.