Instant Pot Alfredo Fettuccine or Linguine

This creamy instant pot alfredo fettuccine or linguine cooks up quick and is an easy meal for any night of the week.

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Hello my friends!

What’s been going on around here…

Wow this first month of summer has been quite a whirlwind so far. I’m still trying to right myself from all of the head-spinning chaos.

Not even counting the pandemonium that ensues with the barrage of kids being home all day, it’s been one thing after another.

First a family vacation which concluded with what I think was an allergic reaction. That led to what seemed like a 2+ week sinus infection which was pretty miserable. All you allergy people, I get it. Wow.

Then shortly after we got back from vacation, my husband was called into the bishopric of our ward (or congregation).

Right after that I spent a week at girl’s camp, which was awesome but exhausting.

And finally just last week my boys had a 3-day camp with the young men.

All good, awesome things. But it makes me tired just thinking about it. There’s been a lot of late nights and early mornings. And lots of nights with no sleep in between.

To be honest, my brain waves have suffered, especially the creative side of my brain. Hence the reason you may be wondering why things have been a little quiet around here.

And guess what? This week is trek for my oldest son –a 20 mile hike pushing old fashioned handcarts in commemoration of the Utah pioneers.

He’s super excited about it. But please commiserate with me for a minute, because as a schedule-loving girl, I would really like some semblance of order back to my summer again.

I’m not really complaining because the memories have been priceless and I wouldn’t trade the extra time with my older kiddos home either. But I wouldn’t mind if life slips back into a nice routine for the next little while. Just saying.

Introducing this 30-minute Instant Pot Alfredo Fettuccine

In the midst of the chaos, meals like this Instant Pot Alfredo fettuccine have been life savers the last few weeks. And I’ve been dying to share this one with you.

I love the fact that you put everything in the pot, push a button and walk away. It’s done in about 25 minutes, with the creamiest, tastiest, comfort foodiest goodness result. So easy and so delicious. We can’t get enough.

A few quick notes about the recipe and then I’ll leave you to it.

Can I double it?

First off, the recipe doesn’t make very much for a family — only 1/2 pound. And as the mother of 2 BIG boys who love pasta (plus a cute curly-haired girl who wouldn’t want to be left out), a half pound of pasta is never enough.

So if you’re in a similar boat, you might wonder if doubling the recipe will work.

The short answer is YES…

…but you do need to adapt it slightly.

Because the pot will be full-er you may need to add a few minutes of additional natural release time to the recipe.

For a single recipe, 6 minutes cook time + 6 minutes natural release is what I most often use. But I’ve found that for a doubled recipe, 5 minutes of cook time + 10-12 minutes of natural release time is usually just about right.

If the pot starts to splatter when doing the quick release, do not freak out. Just cover it with a dish towel while it releases so it doesn’t make a huge mess. Or alternately you can turn it back and let it release naturally another 4 to 6 minutes before doing the quick release. 

A few more tips…

I got this recipe from a good friend, Marlou (who is also the creator of many other awesome recipes I love). One example is this chicken bouillon substitute, which I often use in place of the chicken broth in this recipe. It works great.

I love this tip she gave me. The easiest way to half the noodles is by using the bagged variety and snapping it right through the middle inside the bag on a counter. It works great and no mess!

When adding the pasta to the Instant Pot, you don’t want to add it all in one clump or the end product will be a huge clumpy mass of pasta. Rather, I like to kind of sprinkle it around evenly through the pot.

DON’T STIR.

But DO make sure all the pasta is complete immersed in the liquid before you close the pot otherwise the pasta will get kind of hard and crunchy, not very appetizing.

My favorite thing in this recipe is the freshly grated nutmeg from a microplane zester. I normally just guess on the amount – it’s not a lot, just 1/4 teaspoon. But it seriously makes the recipe. If you don’t have it, you can always sub ground nutmeg.

And last but not least, if the pasta seems super runny when you first open it, do not worry–that’s what it’s supposed to look like in this step. Just add the cheese and give the whole thing a good stir and let it sit for about 10 minutes. The cheese will melt and the sauce will thicken up perfectly.

And I love that the recipe calls for sitting time. We all need some sitting time scheduled into our lives, right?

And while you’re waiting anyway, you have my permission to actually sit down, sip some lemonade, and put your feet up.

Do it.

And after sitting for a few minutes, the pasta won’t be so piping hot that you burn your little tongue off.

Anyone else a perpetual tongue burner?

I’m never good at waiting especially when it’s this good.

Recipe Source: adapted from a recipe shared with me by Marlou I.

All images and text ©The Cook’s Treat

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