Instant Pot Alfredo Sauce with Fettuccine

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Moment Pot Alfredo Sauce is so natural to make, you should simply add every one of the fixings to the pot, including the dry pasta and cook flawlessly. This is the ideal dump and cook supper.

Moment Pot pasta plans are a supper top pick around here, they are not difficult to make, straightforward dishes, that are ideal for occupied weeknight meals. Moment Pot Alfredo Sauce Pasta is the furthest down the line expansion to the assortment. Among perusers’ top choices are the well known.

Moment Pot Alfredo Sauce with fettuccine is perhaps the most straightforward formula you can make in your pot. This formula is ideal for occupied weeknights when you need to make supper in just shy of 30 minutes or less. To make a rich pressing factor cooker alfredo sauce with fettuccine noodles, you should simply add every one of the fixings to the pot and cook.

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What I like about this formula, as other Instant Pot pasta plans on this blog, you don’t need to pre-cook the pasta. Additionally, it a one-pot feast, with least exertion and financial plan amicable fixings.

My mysterious fixing to the most extravagant Alfredo sauce is adding a cup of mascarpone cheddar. The outcome is a smooth and rich sauce, that preferences like it was made at an extravagant Italian eatery.


  • 1 1/2 cups chicken broth or veggie broth
  • 1 cup evaporated milk
  • 1/2 cups heavy cream
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning mix
  • 1/4 teaspoon red pepper flakes (or less)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 8 oz baby Bella mushrooms, sliced (optional)
  • 1/2 lb dry fettuccine noodles (broken in half)
  • 1 cup mascarpone cheese (room temperature)
  • 1 cup parmesan cheese, (shredded)

Cornstarch Slurry:

  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Using a kitchen scale, measure the pasta to make sure you are not using more.
  2. Add the following ingredients to the Instant Pot: broth, evaporated milk, garlic, thyme, Italian seasoning, red pepper flakes, salt, pepper and sliced mushrooms (if using). Stir to combine.
  3. Break the fettuccine noodles in half and add them to the pot. Distribute evenly on top, do not stir, just gently press to soak them into the liquid.
  4. Take the time to check if you have a bunch of noodles stuck together, gently soak them in the liquid, otherwise they will end up glued together when cooked.
  5. Pour the cream over the noodles.


  1. Cover and seal the lid. Make sure the valve points to Sealed.
  2. Change setting to Manual or Pressure Cook and adjust time to 5 minutes.
  3. Once Instant Pot beeps to show that it’s done, wait 5 minutes (Natural Pressure Release) and after that do a quick release, by changing the position of the valve to Vent.
  4. Carefully remove lid and gently stir the noodles.
  5. Let them sit in the sauce uncovered for about 1-2 minutes.
  6. Add parmesan cheese and mascarpone, gently stir until fully combined.

Cornstarch Slurry:

  1. The sauce will thicken more as it cools off. However, if you would prefer a thicker sauce, mix cornstarch and water in a small bowl until fully combined.
  2. Select Sauté, add cornstarch slurry to the Instant Pot, stir and simmer for 2 minutes. Sauce will thicken more as it cools off.
  3. To thin out the sauce, add more milk or cream, and stir to combine. Simmer for 1-2 minutes.
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Calories: 831kcal | Carbohydrates: 78g | Protein: 44g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 137mg | Sodium: 981mg | Potassium: 983mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1150IU | Vitamin C: 2.6mg | Calcium: 782mg | Iron: 4.9mg

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