Instant Pot Fettuccine Alfredo
Ingredients
The base
-
3
Tbsp
Butter
-
4
lg cloves
Garlic
-
2
cups
Chicken Broth
-
1 ¼
cups
Heavy Cream
-
½
tsp
Salt
-
½
tsp
Pepper
-
8
oz
Fettuccine Noodles
Optional protein
The finish
Instructions
- Place butter and garlic in the Instant Pot.
- Add chicken broth and 1 cup of heavy cream.
- Sprinkle fettuccine noodles randomly and press them down gently.
- If using chicken, add it on top of the noodles and season with salt and pepper.
- Press down to submerge as many noodles as possible, then secure the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 6 minutes (7 for softer noodles) and let it naturally release for 5 minutes after cooking.
- Manually release any remaining pressure and open the lid carefully.
- Remove the chicken, stir the pasta, and shred the chicken before adding it back.
- Stir in the grated parmesan, adjusting thickness with more cream if necessary.
- Let it sit with the lid on for a few minutes to thicken before serving.
Nutrition Facts (estimated)
Servings
4 - 5
Calories
407
Total fat
25g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
80mg
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