Instant Pot Skinny Fettuccine Alfredo Recipes

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!

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.