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.
- You can double this recipe in either a 6 quart or 8 quart pot.
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:
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- Easy Macaroni and Cheese
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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.
- You can double this recipe in either a 6 quart or 8 quart pot.
Nutrition
pc says
fantastic recipe…my whole family couldn’t believe I cooked it in my ninja. it came out perfect! going to add chicken, shrimp and broccoli next time I make it to give people different choices. thank you!
The Foreign Fork says
So glad you liked it! Thank you for the kind comment. Chicken, Shrimp, and Broccoli are great pairings with alfredo 🙂
Jack says
I just made this. I used linguine noodles instead of fettuccine; I used 4 garlic cloves I smashed flat with my knife; 9 oz. of heavy cream, because that was what was left in the carton; I salted and peppered (fresh ground) before I cooked; I used store brand Parmigan/Romano grated cheese, about 3/4 cup; followed all of the cooking instructions as written; added dry oregano and parsley before letting it sit 5 minutes; absolutely delicious. Next time I’ll grill up some chicken breasts and steam some broccoli to add for a more complete meal. Thanks!
The Foreign Fork says
Sounds delicious Jack I’m so glad you liked it! Chicken and broccoli are my favorite things to add to alfredo, too 🙂
Jasmine says
Turned out great! Thank you!
The Foreign Fork says
So glad you liked it Jasmine! Thanks for the review.
Lisa says
Absolutely love this recipe! Have fine this several times and works perfectly EVERY. SINGLE. TIME. 🙂
The Foreign Fork says
Thank you so much Lisa!! Your review helps my business so much and I really appreciate the kind words 🙂
Lisa stark says
Yall….i JUST made this. My first EVER instapot reciepe. I added mushrooms and peas. Omg omg omg its so freaking good so freaking easy and 4 things to wash. Spoon pot measuring cup and measuring spoon. Im so friggin happy had this thing for 7 years and never touched it and now im looking up next thing to make.
The Foreign Fork says
Hi Lisa,
I am so glad that you liked the recipe!!! It’s such a good feeling when you get your first instant pot recipe right. Thanks so much for leaving a comment and good luck with all of your future instant pot cooking! <3
Mary Hickey says
8-20-2020
I just ate my bowl of fettuccine. I found it to be a bit under cooked. So I’ll try it again with a bit more chicken stock. I may of added more noodles then called for. I also doubled the recipe and added bacon. Please let me know what you think I should do. This is one of my favorite meals I ate while in Italy. My husband was stationed there for 2 years.
The Foreign Fork says
Hi Mary! Yes, make sure you add the correct amount of noodles, and if you are doubling the recipe, make sure to double the amount of chicken stock as well 🙂 If you are doubling the recipe and the noodles feel undercooked, try cooking them for 1-2 minutes longer next time. I hope that helps!
Kim Whisler says
Tried this tonight and we loved it. It did seem that it needed a bit more liquid and I’m wondering if you think another 1/4 cup to 1/2 cup of chicken broth would work?
The Foreign Fork says
Hey Kim! I’m glad you loved the recipe. It’s funny, I always think my version has slightly TOO much liquid (hence the cooking for a few minutes on keep warm). If your version needs more liquid, you can certainly add it! You don’t need to change the cooking time or anything 🙂
Megan says
Made this tonight. Used half and half as that is all I had. Used linguine noodles and doubled the recipe. Some noodles stuck which always happens when I made them in the IP but the dish was so easy and full of flavor. Thanks!
The Foreign Fork says
Hurray Megan thanks for leaving a comment!!! Linguine noodles are also a great sub!!
Alyssa says
This looks absolutely incredible!!! I can’t wait to try this!
The Foreign Fork says
You are too kinda Alyssa, thank you! Let me know how it turns out!
Ines Di Lelio says
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with 2 restaurants (Mexico City and Puebla) and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con 2 ristoranti (Città del Messico e Puebla) e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio