I’m sharing my quick, weeknight-friendly Instant Pot Fettuccine Alfredo that uses just a handful of pantry staples for a surprisingly simple, restaurant-quality result.

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I know it sounds cocky, but I really believe this is the best dang fettuccine alfredo you can get out of an Instant Pot. I kept tweaking things, fussing with garlic and freshly grated parmesan cheese until dinner stopped being boring and the kids started asking for seconds.

I write about Instant Pot Fettuccine Alfredo a lot, and I test every Instant Pot Pasta Recipe I find, yet this one still surprised me. It’s fast, a little forgiving when I mess up, and somehow still tastes like something from a restaurant.

Try it once, you probably won’t go back.

Ingredients

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Fettuccine: main carb source, gives quick energy and hearty mouthfeel, low fiber.
Heavy cream: rich fat that makes sauce silky, high calories, very satisfying.
Parmesan cheese: salty umami, adds protein and calcium, it helps thicken sauce naturally.
Butter: adds creaminess and flavor, mostly saturated fat so use it in balance
Cream cheese: optional for extra tang and body, makes sauce thicker and smoother
Garlic: bright savory punch minimal calories, brings aromatic depth and balance
Chicken broth: adds light savory base without extra fat and helps hydrate pasta
Parsley: fresh herb, bright flavor, adds tiny vitamins and a nice color pop
Olive oil: optional, adds silk and some monounsaturated fat, subtle fruity notes

Ingredient Quantities

12 oz (340 g) dry fettuccine

3 cups low sodium chicken broth or water

1 cup heavy cream room temp

4 tbsp (1/2 stick) unsalted butter

4 oz cream cheese softened (optional)

1 1/2 to 2 cups freshly grated parmesan cheese, plus extra for serving

3 cloves garlic minced

1/2 tsp kosher salt plus more to taste

1/4 tsp freshly ground black pepper

Pinch of grated nutmeg (optional)

1 tbsp olive oil (optional)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Turn the Instant Pot to SAUTE, add 1 tbsp olive oil and 2 tbsp of the butter, then saute the 3 minced garlic cloves about 30 seconds until fragrant, dont let it brown.

2. Pour in 3 cups low sodium chicken broth (or water) and scrape any browned bits from the bottom so the pot wont throw a burn error.

3. Add the 12 oz dry fettuccine in a crisscross or circle, pressing it down so most of the pasta is submerged in the liquid; sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper over the top. if the noodles stick up, you can break them in half. do not stir.

4. Cut the remaining 2 tbsp butter into pieces and scatter them on top, and add the 4 oz softened cream cheese cubes if using. Close the lid, set the valve to SEALING and cook on HIGH pressure for 5 minutes (about half the package stovetop time).

5. When the cook time ends do an immediate quick release of pressure, open the lid carefully. the quick release stops the pasta from getting mushy.

6. Add 1 cup room temperature heavy cream and 1 1/2 to 2 cups freshly grated Parmesan, then stir vigorously until the cheeses melt and the sauce becomes silky. add a pinch of grated nutmeg if using.

7. If the sauce seems too thin, switch to SAUTE and simmer while stirring 1 to 2 minutes until it thickens, but watch it so it doesnt scorch.

8. Taste and adjust seasoning, add more salt or pepper if needed. if it tastes flat try another 1/4 to 1/2 cup Parmesan.

9. Serve immediately topped with chopped fresh parsley and extra Parmesan. this is best eaten right away, it thickens as it cools.

Equipment Needed

1. 6-quart Instant Pot or electric pressure cooker
2. Heatproof silicone spatula or wooden spoon (for scraping and stirring)
3. Liquid measuring cup (3 cups) and measuring spoons
4. Tongs or long-handled pasta fork (for serving and stirring)
5. Chef knife
6. Cutting board
7. Box grater or microplane (for fresh Parmesan and nutmeg)
8. Small mixing bowl (for softened cream cheese or to hold butter pieces)
9. Ladle or large serving spoon (to dish up the pasta)

FAQ

Q: Can I use water instead of chicken broth? A: Yes, water works fine but chicken broth adds more flavor. If you only have water, add a bouillon cube or a pinch of better than bouillon to boost taste.

Q: Do I have to break the fettuccine? A: No, you dont have to, but breaking it in half helps it sit flat and cook evenly in the Instant Pot. If you leave it whole fan it out so it lays mostly under the liquid.

Q: My sauce got grainy or separated, what went wrong? A: Usually the cheese got too hot or went in while the pot was still on high heat. Turn off the heat then stir in cheese slowly. Using room temp cream and cheese helps too.

Q: Can I use half and half or milk instead of heavy cream? A: You can, but the sauce will be thinner. To thicken milk use a little cornstarch slurry or add the optional cream cheese. Heavy cream gives the richest, creamiest result.

Q: How do I reheat leftovers? A: Reheat gently on the stove over low heat with a splash of cream or milk, stirring often. Microwave in short bursts, stirring between, and add liquid if it gets thick.

Q: Can I double the recipe? A: Not in a 6-quart Instant Pot. You can scale up a bit in an 8-quart but dont overfill the pot. Keep roughly the same liquid to pasta ratio and dont exceed the max fill line.

The BEST Instant Pot Fettuccini Alredo Recipe Substitutions and Variations

Chicken broth or water: use 3 cups low sodium vegetable broth for a vegetarian version, or 3 cups water plus 1 tsp bouillon paste or 1 cube bouillon dissolved for more flavor, you’ll hardly notice the difference.
Heavy cream: swap with 3/4 cup whole milk plus 1/4 cup melted butter to mimic the richness, or use 1 cup half and half if you want it lighter, sauce may be a tad thinner.
Unsalted butter: use the same amount of salted butter and cut the added salt by about 1/4 tsp, or use 4 tbsp olive oil for a dairy free option, the texture wont be quite as silky.
Parmesan cheese: substitute equal amounts of grated Pecorino Romano for a sharper, saltier taste, or try a mix of Parmesan and Asiago for more depth; for dairy free use 1/3 cup nutritional yeast plus salt to taste and maybe a splash of miso for umami.

Pro Tips

1) Dont use pre-shredded parmesan. Grate it fresh on a microplane so it melts silky instead of clumping, and keep a little extra for finishing, it makes a huge difference.

2) If the sauce looks grainy or separates when you stir in the cream and cheese, try warming the cream a bit before adding and stir vigorously off heat at first. Also adding the cheese in batches helps it incorporate better.

3) To avoid a burn error or sticky bottom, always scrape and deglaze well after sauteing garlic, and make sure most of the noodles are submerged. If some noodles still stick up, pushing them down gently is better than stirring hard.

4) If the pasta ends up too thin, simmer on sauté for a minute while stirring, or toss in another 1/4 to 1/2 cup grated parmesan to tighten the sauce. If it gets too thick, loosen with a splash of warm cream, broth, or reserved pasta water.

5) Serve and reheat smart: this is best right away, but for leftovers reheat gently with a splash of cream or milk over low heat so it doesnt seize up. Adding a little fresh parsley or lemon zest right before serving brightens it back up.

The BEST Instant Pot Fettuccini Alredo Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my quick, weeknight-friendly Instant Pot Fettuccine Alfredo that uses just a handful of pantry staples for a surprisingly simple, restaurant-quality result.

Servings

servings

Calories

907

kcal

Equipment: 1. 6-quart Instant Pot or electric pressure cooker
2. Heatproof silicone spatula or wooden spoon (for scraping and stirring)
3. Liquid measuring cup (3 cups) and measuring spoons
4. Tongs or long-handled pasta fork (for serving and stirring)
5. Chef knife
6. Cutting board
7. Box grater or microplane (for fresh Parmesan and nutmeg)
8. Small mixing bowl (for softened cream cheese or to hold butter pieces)
9. Ladle or large serving spoon (to dish up the pasta)

Ingredients

12 oz (340 g) dry fettuccine
3 cups low sodium chicken broth or water
1 cup heavy cream room temp
4 tbsp (1/2 stick) unsalted butter
4 oz cream cheese softened (optional)
1 1/2 to 2 cups freshly grated parmesan cheese, plus extra for serving
3 cloves garlic minced
1/2 tsp kosher salt plus more to taste
1/4 tsp freshly ground black pepper
Pinch of grated nutmeg (optional)
1 tbsp olive oil (optional)
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Turn the Instant Pot to SAUTE, add 1 tbsp olive oil and 2 tbsp of the butter, then saute the 3 minced garlic cloves about 30 seconds until fragrant, dont let it brown.
Pour in 3 cups low sodium chicken broth (or water) and scrape any browned bits from the bottom so the pot wont throw a burn error.
Add the 12 oz dry fettuccine in a crisscross or circle, pressing it down so most of the pasta is submerged in the liquid; sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper over the top. if the noodles stick up, you can break them in half. do not stir.
Cut the remaining 2 tbsp butter into pieces and scatter them on top, and add the 4 oz softened cream cheese cubes if using. Close the lid, set the valve to SEALING and cook on HIGH pressure for 5 minutes (about half the package stovetop time).
When the cook time ends do an immediate quick release of pressure, open the lid carefully. the quick release stops the pasta from getting mushy.
Add 1 cup room temperature heavy cream and 1 1/2 to 2 cups freshly grated Parmesan, then stir vigorously until the cheeses melt and the sauce becomes silky. add a pinch of grated nutmeg if using.
If the sauce seems too thin, switch to SAUTE and simmer while stirring 1 to 2 minutes until it thickens, but watch it so it doesnt scorch.
Taste and adjust seasoning, add more salt or pepper if needed. if it tastes flat try another 1/4 to 1/2 cup Parmesan.
Serve immediately topped with chopped fresh parsley and extra Parmesan. this is best eaten right away, it thickens as it cools.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.