Instant Pot Fettuccine Alfredo Recipes

INSTANT POT CHICKEN ALFREDO

Steps:

• Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it's hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
• Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
• Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Pour cream and water into the pot, add in noodles, pressing them down so they are covered with the cream and water. Add in garlic, mushrooms, and seasonings. Place cut butter slices and cream cheese slices around the pot, stir to mix, making sure noodles are submerged.
• Close and lock in lid, setting the steam release knob to sealing position. Select cook, for 7 minutes. Once done, let the pot sit for 25-30 minutes, allowing the natural release. Carefully open, and stir the pasta. Add in the shredded parmesan cheese and stir until it has melted into the sauce. If the Alfredo sauce is too thick, add in additional heavy cream, a Tablespoon at a time until it reaches your desired consistency.
• Additional: Garnish with chopped parsley or grated/shredded parmesan cheese, if desired.

INSTANT POT CHICKEN ALFREDO

Steps:

• First, set your Pressure Cooker on your counter and plug it in. Find a safe spot that when you release the pressure, you have clearance above.
• Next, layer your ingredients in the order specified. This makes a difference. Start by adding your chicken broth, then heavy whipping cream, and fresh pressed garlic.
• Do not stir. Next, break your fettuccine noodles in half. This helps them fit in the pressure cooker. Place them in your milk and broth mixture gently, moving around slightly until they are covered completely.
• Top with 1 pound fresh chicken breast (or frozen actually works with this recipe too). Lay over the top (they don't need to be covered with liquid.
• Secure your lid and make sure your vent is turned to pressure (each version is different so check your manual to make sure you understand how to prep your Instant Pot for cooking).
• Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.
• Once the 8 minutes are done, allow it to "NATURALLY" release (meaning don't touch it) for an additional 8 minutes. Once that time is up, do a QUICK RELEASE.
• Open carefully (away from your face so the steam doesn't burn you)! Remove the chicken (to shred it, or slice it). Then add the parmesan cheese. I use freshly shredded parmesan (not the green can stuff). Stir your noodles with the cheese, then add back your chicken. Salt and pepper, generously, to taste.
• Allow it to sit for about 1 or 2 minutes to thicken if needed.

INSTANT POT® CHICKEN ALFREDO

Steps:

• Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
• Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
• Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
• Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

EASY INSTANT POT FETTUCCINE ALFREDO

Steps:

• Set the Instant Pot to saute mode and add the olive oil.
• Season the chicken breasts with salt and pepper on all sides and rub the garlic powder onto the chicken breasts on all sides as well.
• Add the chicken breasts to the Instant Pot and cook the chicken breasts on saute mode for at least 5 minutes per side (depending on the thickness of the chicken breasts, you might need to cook the chicken breasts for up to 7 or 8 minutes per side) until they're cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
• To speed up the cooking process, once the chicken breasts are browning on the second side, add the lid to the Instant Pot (do not seal it) to keep the steam inside. This will help the chicken cook a little faster.
• Remove the chicken from the Instant Pot once it's cooked through. Place it on a plate and set aside.
• Add the olive oil and lemon juice to the Instant Pot on saute mode.
• Add the minced garlic and a pinch or two of salt, and saute just until the garlic is soft and fragrant.
• Add the wine and scrape any brown bits off the bottom of the Instant Pot (especially if you've just cooked the chicken in the Instant Pot).
• Add about 2 cups of the stock to the Instant Pot and cancel the saute mode.
• Break the fettuccine noodles in half and add about half the noodle gently into the stock.
• Add another two cups of the stock, and then gently add the rest of the noodles.
• Add the rest of the stock, and don't stir. Just make sure the noodles are submerged in the liquid.
• Add the lid to the Instant Pot and set the valve to sealing. Set the Instant Pot to cook on High Pressure for 6 minutes (the Instant Pot will take about 8-9 minutes to come to full pressure before the 6-minute cooking time begins).
• Once the Instant Pot has finished the 6-minute cooking time, release the pressure manually by moving the valve to venting. It's best to do this under a hood fan if you have one in your kitchen, and by using a long-handled kitchen tool to move the valve (to prevent burning yourself).
• Once the pressure has released completely, remove the lid immediately and add the cream and Parmesan cheese.
• Use a pair of tongs to toss the noodles, helping them separate. As you toss a creamy sauce will form as any liquid left in the Instant Pot will mix with the cream and the Parmesan as it melts.
• Serve the pasta immediately in its sauce. Slice the chicken breasts and add about 1/2 breast to each serving on top of the pasta (optional). Top with some freshly cracked black pepper and chopped fresh parsley (optional).

INSTANT POT BEST FETTUCCINE ALFREDO

Steps:

• Add the broth to the Instant Pot. In batches, break the fettuccine in half so it fits in the pot and layer in a criss-cross fashion between batches. (NOTE: Sorry, nonnas! I'm aware that breaking pasta in half is an Italian sin, but I assure you the noodles will still feel plenty long. Besides, this also ensures even cooking and creates more portions!). DO NOT STIR the noodles, but rather just press down on them until they're mostly submerged in the broth (it's okay if some of the noodles stick above the broth). Top with half the stick of butter.
• Secure the lid, move the vale to the sealing position, and hit Manual or Pressure Cook at high pressure for 7 minutes. Quick release when done.
• When the lid comes off, give everything a stir (NOTE: If any noodles seem slightly fused together, keep stirring and lightly separating with the spatula.The noodles should separate easily.)
• Add the remaining half stick of butter and stir everything in the pot with a wooden spatula until the butter's melted.
• Lastly, add in the cream, Parmesan, garlic powder, pepper and Boursin. Stir until totally melded, about 1 minute and let rest for 5 minutes to fully come together.
• Serve immediately and top with freshly cracked black pepper, if desired. Goes great with garlic bread!

CHICKEN FETTUCCINI ALFREDO

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
• When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
• Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
• Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

EASY INSTANT POT FETTUCCINI ALFREDO

Steps:

• Place the fettunicini at the bottom of the instant pot. Break the noodles into half if needed.
• Add butter and minced garlic. Add the broth and make sure the pasta is almost covered in broth. Close lid with vent in sealing position.
• Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
• When the instant pot beeps, quick release the pressure manually. Stir well.
• Add the cream, parmesan and stir well until the cheese melts. Adjust salt and pepper to taste.
• Garnish with parmesan and parsley before serving.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Place pasta, broth, garlic, salt and oil into the instant pot and mix well. You may have to break the pasta in half in order for it to fit.
• Place the lid onto the instant pot and close the pressure release valve. Set the pot to manual, high pressure for 8 minutes.
• When cooking cycle is complete, quick release steam. Carefully open pot and separate pasta with a fork. Add drained can of chicken now if desired.
• Stir in butter, cheese and half and half. Set pot to saute. In a small bowl add cornstarch mixture and some of your hot liquid, whisk together and add back into pot. Heat until bubbly and thickens.
• Serve immediately with chopped fresh parsley garnish.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• 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.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Set the Instant Pot to saute for 3 minutes. Add the butter to melt and when the pot starts counting down add the diced shallot. Add minced garlic with 30 seconds remaining.
• Turn off saute and pour in the broth. Deglaze the bottom of the pot to ensure pieces of food are not stuck to the bottom.
• Break the fettuccine noodles in half and add to the pot. Pour in heavy cream, pressing down on the pasta to cover. 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.
• 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 heavy cream spraying out and making a mess).
• Remove the inner pot to another surface. 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.

INSTANT POT SKINNY FETTUCCINE ALFREDO

Steps:

• Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.
• Add pasta and chicken broth, making sure the noodles are covered in the liquid.
• Turn valve to sealed and cook on manual (high pressure) for 3 minutes.
• When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid.
• Stir pasta, breaking up any pieces that have stuck together.
• Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.
• Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.
• The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.

INSTANT POT ALFREDO FETTUCINE OR LINGUINE

Steps:

• Pour in the broth and cream to the insert of a 6-quart Instant Pot and then add the salt, pepper, garlic and nutmeg.
• Add the pasta; don't stir, but if there are noodles popping up, make sure they are pressed down in the liquid completely.
• Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to 5 or 6 minutes, depending on how tender you like your pasta, the brand of pasta you are using, and how long you are planning on letting it naturally release (see next step and notes to guide you).
• Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dishtowel or turn the knob back to pressure and let it release naturally another 4 to 6 minutes naturally before doing the quick release.
• Add the Parmesan cheese and stir thoroughly. Then let it sit for about 10 minutes or until cheese is melted. Serve the pasta immediately with fresh chopped parsley, and additional Parmesan, if desired.

INSTANT POT CHICKEN FETTUCCINE ALFREDO

Steps:

• Add the broth, cream, lemon juice, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered in the liquid (to do this, just gently push them until the fall below the liquid level). Top pasta with chicken. Place lid onto instant pot, lock the lid and close the seal to the pressure cook setting. Set your Instant Pot to Manual pressure on high for 7 minutes and then let it naturally release its pressure for an additional 10 minutes then do a quick release. Gradually stir in the parmesan cheese, until creamy! Serve immediately!

INSTANT POT CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI

Steps:

• Flash marinate the chicken cubes with crushed black pepper and salt and set aside.
• Set the Instant Pot on SAUTE function & set it on NORMAL heat setting.
• Add butter and when it melts add the minced garlic and saute for 30 seconds.
• Now, add the chicken stock and de-glaze the pot well scraping the sides & the bottom of the pot with the help of a spatula to loosen any stuck up bits or crumbs. This will prevent the BURN error.
• CANCEL the SAUTE. Add the Fettuccine Noodles (halved) in a bird nest or zig zag pattern. DO NOT dump them all at once, watch the video above. Gently press down the fettuccine with the spatula so that they are covered with the stock.
• Now, layer the flash marinated chicken cubes on top of the fettuccine in a single layer. Gently press down the chicken cubes with the spatula so that they get a light coat with the liquid.
• Next, close the lid of the Instant Pot. Seal the Valve and PRESSURE COOK on HIGH for 5 minutes.
• Once the cooking cycle is over the Instant Pot will begin to beep. Wait for 10 minutes Natural Pressure Release (NPR) than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid carefully once the floating metal pin drops.
• You'll have cooked fettuccine in a puddle of liquid. That's what we want, the extra liquid will be nicely absorbed by the cheese & create a creamy alfredo sauce.
• Hit the SAUTE function and keep it on LOW heat settings. De-tangle the cooked fettuccine by stirring with a spatula or a pair of forks.
• Now, add the warm cream and mix well.
• Add the cream cheese (room temperature), dice into cubes if you can, it helps to blend the cheese fast with the pasta. Mix well until the cream cheese fully incorporates and there are absolutely no lumps.
• At this stage you may Turn off the Instant Pot. Now, add the parmesan cheese in 2-3 slots mix well until the cheese fully incorporates and melts.
• You'll have an extremely creamy alfredo sauce. Add the steamed or blanched broccoli florets (fresh or frozen). Give everything a good mix and serve right away. Enjoy!

INSTANT POT SHRIMP FETTUCCINE ALFREDO

Steps:

• Add chicken broth, cream, garlic, salt, pepper, parsley, and butter to the Instant Pot.
• Scatter the noodles over the liquid, alternating the direction of the noodles to prevent sticking. Pat the noodles down slightly to submerge them in as much liquid as possible.
• Lock the lid, turn the knob to sealing, then pressure cook on high pressure for 7 minutes. Allow a 5 minute natural pressure release.
• Remove the lid, and stir the noodles and sauce together. Dump the bag of shrimp into the pot and stir. Replace the lid and let steam for about 5 minutes. Remove the lid and stir the noodles until the shrimp are pink and fully cooked. Slowly sprinkle in the parmesan cheese and mix to combine. Serve immediately.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Add the butter, pressed garlic, wine, water and heavy cream into the inner liner of the Pot.
• Stir it together.
• Break the noodles in half and add them to the liquid, criss crossing them over each other.
• Add the broken in half noodles to the liquid. Criss cross them on top of each other by making small bundles of noodles and laying them in so they form an x.
• Push the noodles down so the liquid covers them all.
• Secure the lid on the Pot and make sure the valve is set to seal.
• Pressure cook on high for 6-7 minutes depending on how firm you like your noodles.
• After the Pot beeps, let the pressure naturally release for 5 minutes. Then quick release the remaining pressure. Stir in the cheese.
• Once the pressure is released, remove the lid.
• Add the cheese and stir. The sauce will quickly thicken up.
• If it gets too thick, add another splash of heavy cream.
• Season with salt and pepper to taste.
• Serve and top with more cheese if desired and fresh herbs. Enjoy!

INSTANT POT FETTUCCINE ALFREDO

Steps:

• In this exact order, add the chicken broth, whipping cream, butter, salt, pepper, and garlic. Do not stir as it could cause the cream to burn on the bottom of the pot during cooking.
• Break the pasta in half and add to the liquid, do not stir the pasta into the pot, but it's ok to gently press the pasta into the liquid to make sure it's covered.
• Pressure cook (or Manual cook) for 6-7 minutes (6 min for al dente). Natural release for 5 minutes and then quick release.
• Remove the lid, add the parmesan, and stir the pasta.
• The instant pot alfredo will be very saucy but will thicken upon standing. Serve and enjoy!
• Makes 4 servings.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• 1.Place pasta in the instant pot and fill with water to fully submerge the pasta. Close lid and close the pressure valve. Pressure cook for 7 minutes. Manually release the pressure when done. 2.Remove drain the pasta and set aside. 3.Set the instant pot to sauté, add the butter and melt. 4.Once butter is melted add the garlic and cook for 45 seconds. Stir to prevent burning. Add the cream and let it come to a boil 5.Once cream is boiling, add the grated parmesan and spices. Stir in and cook for 3-5 minutes until desired thickness is achieved. 6.Serve Alfredo sauce I've the fettuccine and top with shredded parmesan.

EASY INSTANT POT FETTUCCINE ALFREDO RECIPE

Steps:

• Gather all the ingredients before starting. Mince the garlic fine and set aside. Chop the Parsley fine and set aside. Break the Fettuccine Noodles into half and set aside. Measure water & cream separately and set aside in bowls/cups to be used as needed.
• Refer to this post for PASTA 101 in IP.
• Set inner pot inside the Instant Pot and press the Saute Mode & set on high. Add butter to the inner pot when you see HOT on the screen. And then add finely minced fresh garlic to the butter and saute for 30-40 seconds till garlic gets slightly cooked. Do not brown it. Cancel the saute mode.
• Now take the Fettuccine (broken into half) and spread it out evenly in the pan in circular motion (watch the video). Add water, Heavy Cream, Salt & Black Pepper on top of the pasta. Press it down gently with the kitchen spatula.
• Place the lid and set to locking position. Pressure Cook on HIGH for 4 minutes and then follow QPR (quick pressure release).
• Open the lid carefully. There will still be lot of liquid inside the iner pot. Believe me that is ok. The pasta will absorb all of it as it sits in it for sometime. And this extra liquid is important or else the dish will be very dry in texture. Let the Fettuccine stand as is for 4-5 minutes. Then take the kitchen Tongs and toss the pasta around to make sure it is not stuck with each other and not clumped.
• Timing of the Pasta NOTE- My fettuccine packet asked to boil it for 9-11 minutes on gas top. Therefore for al-dente texture, I cooked it for 4 minutes and then followed QPR. If you want softer texture, then cook for 5 minutes and then follow QPR.
• Now take Parmesan cheese and add it in small batches and keep tossing the pasta to let it settle down. Add the cheese only after the pasta sits for 4-5 minutes or it will become too gummy. I have used 1 cup of parmesan. But you can add more as needed. Adjust the salt as needed since every brand of parmesan has different level of saltiness.
• Now add freshly chopped parsley leaves. Toss all of it together and serve it warm in Pasta Bowls with some GARLIC BREAD on the side.
• Boil the pasta as per packet instructions. Drain and Set aside. Heat butter in cooking pan and saute garlic in it for a minute. Then add cream to it (might require more amount). Heat up the cream gently with salt & pepper. Add Pasta. Mix well. Switch off the heat. Add chopped parsley. Serve and eat it warm.