Instant Pot Fettuccine Alfredo
Whip up creamy, garlicky Instant Pot Fettuccine Alfredo with parmesan cheese and heavy cream, ready to delight in minutes for a comforting weeknight meal.
Ingredients
- ½ cup Butter
- 2 tablespoons Minced Garlic
- 2 cups Heavy cream
- 2 ½ cups Parmesan Cheese Shredded
- 1 tablespoon Parsley
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ cup Parmesan Cheese As Garnish
- 1 Pkt Fettuccine
Instructions
- Place the pasta in the Instant Pot and fill it with water to fully submerge the pasta. Close the lid and put the pressure valve in the sealing position. Hit pressure cook or manual and set the time for 7 minutes.
- Manually release the pressure by flipping the sealing valve to the venting position. Remove and drain the pasta. Set it aside.
- Set the Instant Pot to sauté, add the butter, and melt. 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.
- Once the cream is boiling, add the freshly grated parmesan cheese and spices. Stir in and cook for 3-5 minutes until the desired thickness is achieved.
- Serve Alfredo sauce on top of the cooked pasta mixture and top with shredded parmesan.
- Serve your Instant Pot Fettuccine Alfredo and Enjoy!
Notes
Choose High-Quality Pasta: Opt for high-quality fettuccine noodles as they are less likely to become mushy under pressure and will provide a better texture to your dish.
Full-Fat Dairy: Select full-fat heavy cream or whipping cream for a richer and more luxurious sauce.
Pressure Cooking Adaptation: Ensure your fettuccine is submerged in liquid before pressure cooking to achieve even cooking without sticking or burning.
Nutrition
Calories: 1829kcalCarbohydrates: 17gProtein: 62gFat: 171gSaturated Fat: 109gPolyunsaturated Fat: 6gMonounsaturated Fat: 45gTrans Fat: 2gCholesterol: 493mgSodium: 5161mgPotassium: 451mgFiber: 0.4gSugar: 8gVitamin A: 6258IUVitamin C: 9mgCalcium: 1978mgIron: 2mg
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