Instant Pot Best Fettuccine Alfredo

The fact that it took me this long to share a recipe for Fettuccine Alfredo with you in unforgivable. But once you try this I have a feeling you’ll give me a pinch on the cheeks.

In true Instant Pot fashion, this one is just about as unconventional as it gets (with NO straining the cooked pasta), but I can assure you that you’ve never EVER had an Alfredo as rich, cheesy, creamy or spectacular.

This ridiculously easy and quick recipe is beyond your wildest comfort food-eating dreams and, without question, takes Fettuccine Alfredo to the next level. 

Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 

Pour a broth of your choice into the Instant Pot. 

Then, grab some fettuccine. 

In batches, break it in half (sacrilegious to some, but necessary so it fits in the pot and cooks evenly. PLUS, it creates more portions!)… 

…and place in the pot. 

As you break the next batch… 

…layer it in a criss-cross fashion on top of the previous batch of noodles. 

Once all the noodles are added, DO NOT STIR. Simply press them down so they’re mostly submerged in the broth (it’s fine if some peaks above). 

Top it off with butter, secure the lid and cook at high pressure. 

When done, it’s gonna look like this – with most of the broth absorbed by the pasta. 

Give it a stir to loosen it up and any noodles that may have stuck to each other should easily separate as you stir. 

Now, add in some MORE butter (this IS one of the most decadent dishes ever, after all)…. 

…and stir until melted into the noodles. 

And now it’s time to make this a dairy paradise! Pour in some cream…  

…Boursin (or any spreadable herb cheese. If you can’t find Boursin, cream cheese will do)… 

…grated Parmesan… 

…and pepper and garlic powder. 

Give it all a good stir until all the dairy combines and melds into a the ultimate Alfredo sauce! 

Let the sauce rest for two minutes to come together before serving and then do so immediately (see the yellow “Jeffrey Sez” section). 

Plate some of this heaven up… 

…and just look at how beautiful it is! 

Feel free to top with some freshly cracked black pepper, more Parmesan or fresh oregano before serving. 

Now give that fettuccine a twirl ’round the fork… 

…and bring it to your mouth. 

WARNING: Your brain may need take a few seconds to process what’s just happened. For you’ve just made it have to RE-FAMILIARIZE itself with what a Fettuccine Alfredo should now taste like moving forward. 

This is some serious stuff here, folks. 

PRAISE ALFREDO! And don’t forget to serve with some crusty garlic bread.

Yield: 6

Instant Pot Best Fettuccine Alfredo

Instant Pot Best Fettuccine Alfredo

Perhaps the creamiest, cheesiest sauce ever, Alfredo is a gift from the Roman God named Alfredo. Okay, I made that last part up. Nevertheless, this is probably the most decadent one you'll ever have. Why? Find out.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 cups garlic or chicken broth (I used 4 teaspoons Garlic Better Than Bouillon + 4 cups water)
  • 1 pound (whole box) fettuccine
  • 8 tablespoons (1 stick) salted butter, divided in half
  • 1 1/2 – 2 cups heavy cream (preferred) or half & half (see yellow “Jeffrey Sez” section)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 5.2 ounce package Boursin herb cheese (any flavor) or 4 ounces of a brick of cream cheese

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. Add the remaining half stick of butter and stir everything in the pot with a wooden spatula until the butter’s melted. 
  5. Lastly, add in the cream, Parmesan, garlic powder, pepper and Boursin. Stir until totally melded, about 1 minute and let rest for 2 minutes to fully come together.
  6. Serve immediately and top with freshly cracked black pepper, if desired. Goes great with garlic bread!

Jeffrey's Tips

If you’d rather use linguine, which is slightly thinner than fettuccine, pressure cook for only 6 minutes instead of 7. Everything else remains the same.

Use up to 2 cups cream or half & half to make it even creamier and a slightly thinner sauce.

Want chicken added? Before Step 1, simply add hit Sauté on High/More and add in 1/4 cup of butter to the pot. Once melted, add in 1 pound of chicken breast that’s diced into bite-sized pieces. From there, continue with Step 1 but only top the noodles with 1/4 stick of butter instead of half a stick before pressure cooking so we have the same amount.

Want peas or diced ham added? Stir them in just after Step 5. 

IMPORTANT: Due to all the dairy in the sauce, this dish is best eaten immediately after making it. When a dish of this nature begins to just sit in the pot for a while the sauce is prone to separate. SO if you have leftovers, store in the fridge immediately after serving. When reheating in the microwave for 1-2 minutes, add a little more cream to revive and stir halfway through. Then, stir in more Parmesan as desired to thicken.



Reader Interactions

Comments

  1. Lindsey

    SO YUMMY! It was my first instant pot meal, just got it for my birthday. The only problem I had was that a lot of my fettuccine noodles were stuck together even after mixing it, and consequently the ones that were clumped were also not cooked all the way through. I followed all of the instructions and put the half stick of butter on top before pressure cooking. However, the only thing I forgot was to criss-cross the clumps of pasta – do you think this has anything to do with them sticking together? OR maybe I’m just too much of a newbie!

    • Jeffrey

      So glad you enjoyed it and happy birthday! And yes! Crisscrossing longer noodles like fettuccine and spaghetti is essential as it helps prevent them from clumping and sticking together 😉

    • Michele

      What I do, Lindsey is slice the butter into pieces and place it in the garlic stock. I then criss-cross the fettuccine over the top of the liquid. It forces the butter up thru the noodles, so they don’t stick, just a tip! 😉

  2. Donna

    Hi. Thank you so much for posting this. I have a question, though, that I can’t seem to find the answer to anywhere. I know the instant pot is good for cooking frozen meat without it having to be thawed first. If you want to add chicken to this recipe, but your chicken is still frozen, how would you do this? Are you able to pressure cook the frozen chicken and the noodles at the same time, or do they have to be prepared separately and then put together at the very end? Thanks so much for your reply.

    • Jeffrey

      You can use chicken but I’d use thawed as it should be cut into bite-size pieces before pressure cooking to ensure it cooks evenly. 😉

  3. Judy

    Jeffrey, my sister and I are ripping through your recipes like a monkey on a cupcake. I can’t even begin to tell you how many we have made! Every recipe has been delicious and EASY! What a great combo. This recipe looks to be our next adventure. Love your vlogs on YouTube. Keep doing you. I’m a fan!

  4. Michele

    This alfredo is simply delizioso! I buy quality fettuccine imported from Italy and recommend you do the same. You will not be disappointed; use Boursin!

  5. Scott J Kleinschmidt

    I had a recipe for Cajun alfredo. But, I wanted to use my pressure cooker. So, I basically used your recipe, but added some Tony Chachere, along with chicken and broccoli. It was so good!

  6. Cindy

    First time making this it was delicious and quite simple. Shared leftovers with friends and family. Now I get requests to make it all the time. Making it again today for a co-worker because she cannot get enough…

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