This Instant Pot Fettuccini Alfredo is creamy, rich, and so delicious. It is an easy one-pot dinner that the whole family will love!

Creamy Fettucini Alfredo served in a bowl topped with parmesan and parsley
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Let me start with telling you the best part about this recipe – This Instant Pot Alfredo pasta is an easy dump and start dinner.

It is amazingly easy to make – needs just a few ingredients and comes together in less than 30 minutes.

It is a restaurant quality meal you can have any day of the week. My daughters absolutely love this no meat Fettucini Alfredo.

I am sharing the vegetarian version of Alfredo pasta. But it is easy to add chicken or shrimp or broccoli to the recipe. This Alfredo sauce is great with linguine or other pasta too.

We love to pair it with a side of my Air Fryer Broccoli or Brussels Sprouts.

Watch How to Make Easy Instant Pot Fettuccini Alfredo

How to make Alfredo pasta in the instant pot?

As I mentioned this is an easy dump-and-go recipe.

Add the ingredients to the instant pot

Start by place the fettucini at the bottom of the instant pot. You will most likely have to break the noodles into half. (I know…I am breaking the long pasta rule here, but it is required in this case to fit all the pasta in the pot)

Then top with butter, minced garlic and salt and pepper.Add the broth and make sure the pasta is almost covered in broth. Close the lid

Pressure cook the pasta

The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.

When the instant pot beeps, quick release the pressure manually. 

Finishing ingredients

Add the cream, parmesan and stir well until the cheese melts. I always like to use a block of parmesan and grate it. It melts so much better than pre-shredded parmesan.

Adjust salt and pepper to taste. 

Step by step recipe for instant pot fettuccini Alfredo

Serve the fettucina Alfredo. Garnish with extra parmesan on top. Enjoy with a crusty bread, and some wine.

Perfect creamy fettuccini Alfredo made in the instant pot

If you are serving to kids, and want to make the meal balanced, consider a side of air fried broccoli. My kids love this combination.

Fettunici Alfredo closeup shot

Tips for Perfect Instant Pot Alfredo

  • Layer the noodles evenly: Break the noodles into half and layer them evenly at the bottom of the instant pot steel insert. This will ensure they all are under liquid and will cook evenly without clumping.
  • Cream: I use heavy cream in this recipe to get the perfect creamy Alfredo. As I add the cream at the end, you can substitute the cream with milk or half or half if you like to make this a Skinny Alfredo. 
  • Use shredded Parmesan: My preference is to bring a block of Parmigiano Reggiano and grate it just before using. It is okay to use pre-shredded parmesan, do stir well so it incorporates easily into the pasta. The fresh parmesan creates a wonderful rich sauce.
  • Thicker sauce: If you want a thicker sauce, add couple of cubes of cream cheese along with the cream.
  • Thickness: The sauce thickens as it cools. You might think it looks watery initially, however it will all thicken and the sauce soaked up as the pasta cools down.
  • Double the recipe: This recipe can be doubled in a 6qt or 8qt instant pot.
  • How to store: If you have leftovers, store them in an airtight container in the refrigerator. The sauce will dry out after refrigerate, just add a little milk before reheating. I prefer to reheat in the microwave.
Easy fettuccini Alfredo in a bowl served with parmesan on the top.

Common Questions

Which cheese is best to use in fettuccine alfredo?

My preference is to use a block of Parmigiano Reggiano and grate it just before using. It is okay to use pre-shredded parmesan, do stir well so it incorporates easily into the pasta. The fresh parmesan creates a wonderful rich sauce.

Can I add chicken or shrimp to this Fettucini Alfredo?

Yes, you can add chicken to this recipe. If using uncooked chicken, dice and sauté for 2-3 minutes in some oil. Then continue with the recipe.
You can also add cooked rotisserie chicken just before serving. Toss it with the cooked pasta to coat with the sauce.
For shrimp, I would add cooked seasoned shrimp to the pasta before serving.

Can I use jarred sauce to make this Instant pot Alfredo?

Sure, you can add the jarred sauce on top of the pasta before pressure cooking. Do not mix after adding the sauce. Then after pressure cooking, mix the sauce and the pasta and enjoy!

Hope you enjoy this rich and creamy Fettucini Alfredo.

Here are some more delicious Instant Pot Pasta recipes you might enjoy:

4.83 from 41 votes

Easy Instant Pot Fettuccini Alfredo

This Instant Pot Fettucini Alfredo is creamy, rich, and so delicious. It is an easy one-pot dinner that the whole family will love!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 8 ounces Fettucini , Or linguine
  • 2 tablespoon Butter
  • 2 cloves Garlic, minced or 1/2 teaspoon granulated
  • 2 cups Broth, Chicken or Vegetable
  • 1 cup Cream, I used heavy cream
  • 3/4 cup Parmesan cheese, pecorino Romano works well too, shredded
  • Salt and pepper , to taste

To garnish:

  • Parmesan cheese, shredded
  • Parsley leaves, chopped

Instructions 

  • Place the fettunicini at the bottom of the instant pot. Break the noodles into half if needed.
  • Add butter and minced garlic. Add the broth and make sure the pasta is almost covered in broth. Close lid with vent in sealing position.
    Pasta Ingredients - fettuccine, butter , garlic and broth in the instant pot
  • Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
  • When the instant pot beeps, quick release the pressure manually. Stir well.
    Pressure cooked fettuccini in instant pot
  • Add the cream, parmesan and stir well until the cheese melts. Adjust salt and pepper to taste.
    Creamy instant pot Alfredo pasta
  • Garnish with parmesan and parsley before serving.
    Instant pot Fettuccini Alfredo served in a bowl topped with parmesan

Video

Notes

Cream: I use heavy cream in this recipe to get the perfect creamy Alfredo. As I add the cream at the end, you can substitute the cream with milk or half or half if you like to make this a Skinny Alfredo. 
Use shredded Parmesan: My preference is to bring a block of Parmigiano Reggiano and grate it just before using. It is okay to use pre-shredded parmesan, do stir well so it incorporates easily into the pasta. The fresh parmesan creates a wonderful rich sauce.
Double the recipe: This recipe can be doubled in a 6qt or 8qt instant pot.
How to store: If you have leftovers, store them in an airtight container in the refrigerator. The sauce will dry out after refrigerate, just add a little milk before reheating. I prefer to reheat in the microwave.
Jarred Alfredo sauce: Add the jarred sauce on top of the pasta before pressure cooking. Do not mix after adding the sauce. Then after pressure cooking, mix the sauce and the pasta and enjoy!

Nutrition

Calories: 568kcalCarbohydrates: 45gProtein: 18gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 157mgSodium: 421mgPotassium: 309mgFiber: 2gSugar: 1gVitamin A: 1231IUVitamin C: 1mgCalcium: 290mgIron: 2mg

Additional Info

Course: Main Course
Cuisine: Italian
Diet: Nut-free, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.83 from 41 votes (38 ratings without comment)

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6 Comments

  1. Really good! I added extra garlic but otherwise followed the recipe exactly as written. To make it a balanced meal, I added some cut up leftover steak, cherry tomatoes, and steamed broccoli. Big hit with my family!

  2. So many IP recipes call for adding the cream to pressure cook WITH the pasta. This curdles and breaks the cream and the result is a sour mess. This is one of the few recipes out there doing this correctly. Thank you!

  3. This hit the spot! I had some broth and heavy cream that needed using up and this came out perfect! Made it in a stove top pressure cooker. My pasta said cook for 8 min. I was worried 7 min would be too long and did 6 but they were a touch under done. But
    by the time it cooked in broth for a touch more with the lid off and in the cream and Parm until it had the consistency I wanted the pasta was perfect! Thanks for what ng the recipe !