Instant Pot Alfredo Fettucine or Linguine
This creamy instant pot alfredo fettuccine or linguine cooks up quick and is an easy meal for any night of the week.
Ingredients
- 1 ½ cups low sodium chicken broth see note
- 2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic finely minced
- ¼ teaspoon nutmeg see note
- ½ pound fettuccine or linguine noodles broken in half, see note
- 1 cup freshly shredded Parmesan cheese
Instructions
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Pour in the broth and cream to the insert of a 6-quart Instant Pot and then add the salt, pepper, garlic and nutmeg.
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Add the pasta; don't stir, but if there are noodles popping up, make sure they are pressed down in the liquid completely.
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Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to 5 or 6 minutes, depending on how tender you like your pasta, the brand of pasta you are using, and how long you are planning on letting it naturally release (see next step and notes to guide you).
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Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dishtowel or turn the knob back to pressure and let it release naturally another 4 to 6 minutes naturally before doing the quick release.
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Add the Parmesan cheese and stir thoroughly. Then let it sit for about 10 minutes or until cheese is melted. Serve the pasta immediately with fresh chopped parsley, and additional Parmesan, if desired.
Recipe Notes
1. For the broth, I often use 1 ½ cups water + ¾ teaspoon chicken bouillon substitute.
2. I love the flavor of freshly grated nutmeg in this dish. I normally use a microplane for this.
3. Recipe can be doubled in a 6 quart Instant Pot, if desired. When doubling, I've found that I usually add more time to the natural release time, otherwise it will splatter out more liquid during the quick release. For a single recipe using the Barilla or American Beauty brands of pasta , I normally use a 6 minute cook time + 6 minute natural release time. For a doubled recipe, I normally use 5 minutes cook time + 10 to 12 minute natural release time.