Recipe
Fettuccine Alfredo Recipe for the Instant Pot
Published: April 1, 2024
This Instant Pot Fettuccine Alfredo is my go-to comfort food. Creamy, cheesy, and oh-so-easy to whip up. It's like a warm hug in a bowl, perfect for those cozy nights in.
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Let me tell you, this Instant Pot Fettuccine Alfredo is a game-changer. I mean, who doesn't crave a hearty, creamy pasta dish now and then? Imagine silky fettuccine drenched in a rich alfredo sauce, with a little kick of garlic, all whipped up in an Instant Pot in a snap. Believe me, once you've tried it, there's no going back! Simple, decadent, and oh-so-delicious, it's a crowd-pleaser every time.
Ingredients for Creamy Fettuccine Alfredo
- Fettuccine pasta: Long, flat noodles that soak up the creamy sauce, providing a hearty base for the dish.
- Chicken broth: Infuses the pasta with savory flavor and helps cook it to perfection in the Instant Pot.
- Heavy cream: Creates a rich and creamy sauce that coats the pasta, adding luxurious texture and flavor.
- Parmesan cheese: Adds a salty, nutty flavor and helps thicken the sauce, creating a velvety finish to the dish.
- Garlic: Provides a pungent kick of flavor that enhances the overall taste of the Alfredo sauce.
- Butter: Adds richness and silkiness to the sauce, contributing to its decadent and indulgent nature.
- Fresh parsley: Brightens up the dish with a pop of color and a fresh, herbaceous flavor, enhancing the overall presentation.
One unique tip for this instant pot fettuccine alfredo recipe is to add a splash of white wine to the sauce for an extra depth of flavor. It complements the creaminess of the dish and adds a subtle richness that elevates the overall taste. Give it a try next time you whip up this decadent pasta dish!
Read more: Chicken and Broccoli Alfredo Recipe
Essential Tools for Making Fettuccine Alfredo in the Instant Pot
- Instant Pot: Essential for pressure cooking the fettuccine and creating a creamy alfredo sauce in one pot.
Common Questions About This Instant Pot Pasta Dish
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Ingredients:
- 8 oz fettuccine pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Add fettuccine, chicken broth, heavy cream, garlic, butter, salt, and pepper to the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Quick release the pressure and carefully open the lid.
- Stir in Parmesan cheese until melted and the sauce is creamy.
- Serve hot, garnished with chopped parsley.
Nutritional value:
Per Serving in Calories: 580 kcal | Carbohydrates: 53 g | Protein: 16 g | Total Fat: 34 g | Saturated Fat: 21 g | Trans Fat: 1 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 110 mg | Sodium: 620 mg | Dietary Fiber: 2 g | Sugar: 3 g | Calcium: 250 mg | Potassium: 200 mg | Iron: 2 mg | Vitamin A: 800 µg | Vitamin C: 5 mg
Tips for Making Fettuccine Alfredo Ahead of Time
Make Ahead Instructions
- Cook the fettuccine alfredo as directed in the recipe.
- Let it cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat gently on the stovetop, adding a splash of cream if needed to loosen the sauce.
Freezing Instructions
- Cook the fettuccine alfredo as directed in the recipe, but slightly undercook the pasta.
- Allow it to cool completely.
- Transfer to a freezer-safe container or resealable bag, removing as much air as possible.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating on the stovetop, adding a splash of cream to revive the sauce if necessary.
