Description

Easy instant pot alfredo will become your new favorite one pot pasta recipe. You can make creamy and perfect fettuccini alfredo in just 20 minutes in a pressure cooker. It’s easy to make with or without chicken!

Ingredients

Scale

1 1/2 cup chicken broth
1 1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 tsp garlic cloves or 1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
8 oz pasta, broken in half
1 lb raw chicken breast, cut into bite-size cubes (optional)
1 cup parmesan cheese, shredded
Chopped fresh parsley, shredded parmesan, salt, and pepper for garnish

Instructions

Step: In this exact order, add the chicken broth, whipping cream, butter, salt, pepper, and garlic without stirring.
Step: Add broken pasta halves and gently press them into the liquid; place optional chicken cubes on top without mixing.
Step: Pressure cook for 6-7 minutes (6 minutes for al dente), then natural release for 5 minutes followed by a quick release.
Step: Remove the lid, add the parmesan, and stir the pasta.
Step: Allow the sauce to thicken upon standing before serving.

Notes

Do not stir ingredients before cooking to prevent a burn notice. High-fat dairy is required for pressure cooking; use lower-fat substitutes only after cooking to avoid curdling. The recipe can be doubled in 6-quart or 8-quart pressure cookers.

Prep Time: 8 minutes
Cook Time: 6 minutes
Category: Instant Pot
Method: Pressure Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 587 kcal
Sugar: 4 g
Sodium: 1093 mg
Fat: 50 g
Saturated Fat: 31 g
Unsaturated Fat: 15 g
Trans Fat: 2 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 14 g
Cholesterol: 148 mg

Keywords: authentic, easy, Instant Pot, one pot, pressure cooker