Instant Pot Fettuccine Alfredo is a quick and delicious way to make your favorite restaurant dish at home. It comes out creamy, cheesy, & delicious every time!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
When I developed this new recipe, I had just started to get comfortable with my Instant Pot. I was experimenting with so many new dishes – like Instant Pot Shrimp Scampi and Instant Pot Goulash – and realized that I could probably make fettuccine alfredo so easily at home!
I did a few rounds of recipe testing and *viola!*. The perfect meal, now for both restaurants and home-cooking.
Recipe Origins
In 1908, Alfredo Di Lelio, was working in the “trattoria” run by his mother Angelina in Rome (Piazza Rosa).
Alfredo’s wife, Ines, was pregnant with their son Armando (born February 26, 1908). Ines had lost her appetite during and after her pregnancy, and Alfredo invented a delightful pasta dish to entice her to eat.
When Ines tasted the simple pasta dish, her appetite immediately returned. Alfredo continued to make his famous pasta dish, and eventually decided to open his own restaurant featuring his recipe!
In 1914, Alfredo di Lelio opened a restaurant that he named Alfredo. During World War II, he sold his restaurant, but in 1950 he decided to once again open his doors and share the beauty of Alfredo with the world. This time, the restaurant was called Alfredo di Roma and was run in partnership with his son Armando.
Fettuccine Alfredo has become a classic favorite, especially in the United States of America, since then. For years it was a restaurant classic. But with this great recipe, you can easily make it at home that the whole family will love!
Difference Between Italian and American Fettuccine
The original fettuccine alfredo was simply a combination of fettuccine mixed with parmesan cheese and butter. Of course, Alfredo di Lelio used the highest quality butter and parmesan, and made special pasta using 3 different types of flour.
Because many of the high quality ingredients from Italy were not available in America when word spread of the wonderful invention, chefs in the states were forced to improvise.
They attempted to achieve the rich taste of the butter by using cream instead.
Why Make this Recipe
- Hands Off: The best part about cooking in the Instant Pot is that you can just set it and forget it. Add the ingredients into the pot, set the cook time, and come back to some perfectly cooked Instant Pot Fettuccine Alfredo. It’s great for a busy weeknight!
- 5 Ingredients: Name a simpler list of ingredients!
- Customize It: This recipe is a great base. Add protein or vegetables as you see fit to make for a complete meal!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Fettuccine Noodles: If you are making this recipe, stick with fettuccine noodles. It is possible to use other types of pasta for this recipe, but the cook time will be different.
- Chicken Broth: Chicken stock will work as well.
- Heavy Cream: I use heavy whipping cream.
- Parmesan Cheese: If you can spring for freshly grated parmigiano reggiano, I highly recommend it. In my opinion, it makes a huge difference in this recipe.
Tools
- Instant Pot: Or any other electric pressure cooker.
- Tongs: To stir in the cheese.
How to Make this Recipe
Step 1: Cook the Fettuccine
In your Instant Pot, add the chicken broth, heavy whipping cream, and garlic. Do not stir.
Use your hands to break the fettuccine noodles in half so that they can fit horizontally in the Instant Pot easily. Add the fettuccine noodles into the Instant pot, making sure that the noodles are submerged in the liquid.
Put the lid on your Instant Pot. Turn the pressure to MANUAL or HIGH pressure and set the timer for 8 minutes. Once the cooking cycle has completed, allow for an 8 minute natural release, then a Quick release immediately after. Open the lid.
Step 2: Add the Cheese
Add the grated parmesan cheese into the pot and use tongs to stir the sauce and the noodles.
Step 3: Thicken the Sauce
The sauce will be liquid-y and that is OKAY.
Turn the pot to the KEEP WARM setting, and allow the noodles to sit for about 5 minutes or so, stirring occasionally. This will evaporate any extra liquid. Season to taste with salt, pepper, and parsley.
Once your sauce has reached your desired consistency, turn the pot off. Enjoy!
Can I Make this Dish without Cream?
Very frequently I have people ask if they can use milk in place of Heavy Whipping Cream in my recipes. I do not suggest replacing your heavy whipping cream with milk.
The temperature and pressure combination of the Instant Pot has a tendency of causing milk to curdle, which you definitely do not want. In some instances, people have made the dishes with milk instead of cream and it has turned out fine.
However, to be on the safe side, I wouldn’t recommend that you try this method, lest your fettuccine alfredo be ruined. If you’re looking for a version of alfredo that does NOT use heavy whipping cream, check out this recipe for Skinny Alfredo from Cooking with Karli that uses evaporated milk instead.
Can I Add Vegetables to this Dish?
Yes, you can add vegetables to Instant Pot Fettuccine Alfredo. Broccoli, mushrooms or peas would be delicious!
If you’d like to add vegetables, my recommendation would be to steam them first, before cooking the noodles. Then, cook the fettuccine alfredo. At the end, when both are complete, combine them together.
Can I Add Protein to this Dish?
Yes, you can serve this dish with added protein if you’d like! If you want to cook everything at once, I would recommend using cooked & frozen chicken breasts.
You can add the chicken at the last step before putting the lid on (after adding the noodles). It will thaw in the Instant Pot along with the noodles.
If you have shellfish or raw meat you want to serve with your fettuccine, I would cook this separately. Raw chicken has a different cook time than fettuccine noodles, which means that cooking them together would not be ideal.
For best results, cook them separately and then add together before serving (similar to the vegetables).
Expert Tips
- I topped my recipe with fresh parsley as this is a common addition in the American diet. In Italy, parsley is never used.
- Start serving the pasta when it is a tiny bit runnier than what you would desire. It will continue to thicken as you eat.
- Recipe has been tested in a 6 quart and 8 quart pot. You have room to double the recipe in either size.
Recipe FAQs
I often get asked if the 8 minute cook time + the 8 minute natural pressure release will be too long.
I developed this recipe this way because I think it is perfect just the way I wrote it. If you like very al dente pasta, feel free to cut off a minute or two according to your preference.
In most cases, I recommend not pressure cooking dairy. However, pressure cooking heavy whipping cream is completely fine.
The fat content in the heavy whipping cream is high enough that you can cook it under pressure with no issues. Proceed with the recipe as written.
Reheating Instant Pot Fettuccine Alfredo is easy! You can microwave it or heat it in a pan on the stove. Either way, the dish is going to be delicious!
If you find that your noodles aren’t as saucy as you’d like them to be, add a splash of milk to your pan (or bowl). As the noodles start to heat up, stir in that milk. The dish will immediately gain a more sauce-y feel if you follow this step.
Yes! The fettuccine alfredo can be frozen in the fridge for up to 3 months. Make sure to store it in an airtight container. To eat, defrost, then follow the instructions above for How to Reheat Instant Pot Fettuccine Alfredo.
Did you like this recipe for Instant Pot Fettuccine Alfredo? If so, check out these recipes I picked out just for you:
- Instant Pot Palomino Sauce
- Easy Macaroni and Cheese
- Thai Peanut Noodles
- How LongTo Boil Fresh Ravioli
- Creamy Beef and Shells
Instant Pot Fettuccine Alfredo
Equipment
- Instant Pot
- Tongs
- Box Grater
Ingredients
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 tsp garlic, minced
- 8 oz fettuccine noodles, broken in half
- 1 cup parmesan cheese
Instructions
- In your Instant Pot, add 2 cups chicken broth, 1 cup heavy whipping cream, and 1 tsp garlic. Do not stir.
- Use your hands to break the 8 oz fettuccine noodles in half so that they can fit horizontally in the Instant Pot easily. Add the fettuccine noodles into the Instant pot, making sure that the noodles are submerged in the liquid.
- Put the lid on your Instant Pot. Turn the pressure to MANUAL or HIGH and set the timer for 8 minutes. Once the cooking cycle has completed, allow for an 8 minute natural release, then a Quick release immediately after. Open the lid.
- Add 1 cup grated parmesan cheese into the pot and use tongs to stir the sauce and the noodles. The sauce will be liquid-y and that is OKAY. Turn the pot to the KEEP WARM setting, and allow the noodles to sit for about 5 minutes or so, stirring occasionally. This will evaporate any extra liquid. Season to taste with salt, pepper, and parsley.
- Once your sauce has reached your desired consistency, turn the pot off. Enjoy!
Notes
- Fettuccine Noodles: If you are making this recipe, stick with fettuccine noodles. It is possible to use other types of pasta for this recipe, but the cook time will be different.
- Chicken Broth: Chicken stock will work as well.
- Heavy Cream: I use heavy whipping cream.
- Parmesan Cheese: If you can spring for freshly grated parmigiano reggiano, I highly recommend it. In my opinion, it makes a huge difference in this recipe.
- I topped my recipe with fresh parsley as this is a common addition in the American diet. In Italy, parsley is never used.
- Start serving the pasta when it is a tiny bit runnier than what you would desire. It will continue to thicken as you eat.
- Recipe has been tested in a 6 quart and 8 quart pot. You have room to double the recipe in either size.
Nutrition
Gary L Averett says
Alexandria, would recommend adding a comment on the size of instant pot the basic recipe is for. I’m guessing it’s for the 3 quart IP, correct?
Alexandria Drzazgowski says
Hey Gary, thanks for the suggestion! This recipe was originally made in an 8 quart Instant Pot, but I have also cooked it in my 6 quart pot. I do not have a 3 quart, so I personally have not made it in that size.
Ann F. Pribyl says
Excellent! Just what I was looking for. Very easy with the instant pot. I will definitely check out the other recipes.
The Foreign Fork says
So glad you liked it Ann! Thank you for the review and hope you like the other recipes 🙂
Kristen says
Amazing and easy thanks!!
The Foreign Fork says
So glad you liked it Kristen! Thanks for the review 🙂
Emily M. says
I love this recipe so much that when I make it again I want to double the recipe, is the cooking time the same if you double the recipe?
The Foreign Fork says
Hi Emily, Im so glad that you love the recipe!! The cook time stays the same if you double it 🙂
Emily M. says
Does the cooking time change when you double the recipe?
Sandy says
I made this for the first time tonight. I chopped up some rotisserie chicken and added to the pot before cooking. It turned out fabulously! So, so delicious! I told my husband that I just loved the fresh cooked taste and that it was better than anything I’ve had in a restaurant. My Italian husband loved it just as much. Thank you so much for sharing this recipe!
The Foreign Fork says
I’m so glad to hear that Sandy!! Thank you for the kind review 🙂