Instant Pot Dump and Start Alfredo made completely from scratch in under 20 minutes! This rich, creamy & dreamy meal is picky eater and kid friendly- making this meal a no-brainer!
Watch how easy it is to make Alfredo in your Instant Pot in this video!
Alfredo. Do you know what is better than alfredo? Alfredo made from scratch in under 20 minutes..with only 5 (okay, 7 if you count salt & pepper) ingredients? Yeah, I went there.
We eat this for dinner probably once a week because it is seriously SO delicious! I try to save it for a day of the week where I know I will be short on time, but let’s be honest, it’s so good that I will make it even when I’ve got all the time in the world.
This is a fool-proof recipe- great for newbies, seasoned Instant Potters, and totally kid approved!
Okay, let’s do this thang.
Chicken broth, heavy cream, minced garlic, salt, pepper & noodles broken in half go into the pot. Make sure that all of the noodles are covered in liquid.
Manual high pressure for 6 minutes. (I like my noodles with a little bite to them, if you like yours softer I’d recommend cooking for a minute or two longer.) Let it naturally release the pressure for 6 minutes. The display will read L0:06 and then you can quick release.
It will be very liquidy when you take the lid off. That is a-okay and totally normal. Let it sit and cool for about a minute or so (very important!!) and then add in some parmesan cheese. You’ll want the real thing. None of that powdered stuff.
Gradually stir in the cheese. The cheese will melt into the sauce and thicken it.
Aaaand then, serve it up and say Bon Appetit! Serve alongside some Oven Roasted Broccoli!
Want something a little lighter? Try my Skinny Alfredo!
Don’t want to use heavy cream? Check out the Skinny version of this recipe!
Try These Other Great Recipes:
- Broccoli Cheese Soup
- Italian Chicken Pasta
- Five Cheese Ziti
- Chicken Pot Pie
- Tomato Tortellini Soup
- Instant Pot Chicken Spaghetti
- Chicken Bacon Ranch Pasta
- Instant Pot Chicken Florentine Pasta
- One Pot Chicken Lo Mein
- Tomato Basil Pasta
- Instant Pot Stir Fry
- Chicken Alfredo Stuffed Shells
- Alfredo Sauce
- All Pasta Recipes
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Dump and Start Instant Pot Alfredo
Perfectly delicious alfredo in under 20 minutes!
Ingredients
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 tsp minced garlic, dried
- salt and pepper, to taste
- 1/2 lb dry linguine noodles, broken in half
- 3/4-1 cup parmesan cheese, shredded
Instructions
- Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
- Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I'd recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release.
- Let the noodles and sauce sit for a minute or so. THIS IS VERY IMPORTANT. Your cheese will not melt into the sauce if it doesn't cool for a minute or two.
- Gradually stir in the parmesan cheese.
- It's ready to eat, Enjoy!
Notes
This recipe can easily be doubled!
Leftovers are best when you add a splash of milk in after it is reheated.
Recommended Products
-
Instant Pot 6 Qt -
OXO 11132100 Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps -
Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 511 Total Fat: 37g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 114mg Sodium: 700mg Carbohydrates: 31g Fiber: 2g Sugar: 4g Protein: 14g
Dump and Start Instant Pot Alfredo
(Printable Recipe Below)
Perfectly delicious alfredo in under 20 minutes!
Ingredients
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 tsp minced garlic dried
- salt and pepper to taste
- 1/2 lb dry linguine noodles broken in half
- 3/4-1 cup parmesan cheese shredded
Instructions
- Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
- Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I’d recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release.
- Let the noodles and sauce sit for a minute or so. THIS IS VERY IMPORTANT. Your cheese will not melt into the sauce if it doesn’t cool for a minute or two.
- Gradually stir in the parmesan cheese.
- It’s ready to eat, Enjoy!
Recipe Notes
This recipe can easily be doubled!
Leftovers are best when you add a splash of milk in after it is reheated.
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Danielle says
I’m hosting a baby shower this weekend and with these rave reviews, I’m trusting this recipe to be a crowd pleaser! I am planning to double recipe, and try to decrease amount of heavy cream. I have read above comments re: curdling and fat content. If I double recipe as written but use 1.5c heavy cream and 1.5 c half &half, do you think It will curdle? Nervous to change too much and mess it up for the party! Also, planning on using a ziti instead of linguini – easier for serving purposes but it sounds like that shouldn’t affect cooking time? Haven’t cooked a ton in my instant pot so still perfecting it all! Thanks for the recipe and insight on these questions.
karlibitner says
Hi Danielle- I wouldn’t suggest substituting half of the cream with half and half, especially when it will be served at a party. There would be a risk of the dairy curdling, which would be a huge bummer!! I do have a skinny version of the recipe that uses evaporated milk instead. You could use the Skinny Version’s method and add half and half that way. You will be fine to double the recipe and ziti noodles cook for the same cook time. 🙂 Let me know if you have any questions! https://cookingwithkarli.com/instant-pot-skinny-alfredo/
Jessica says
I have never commented on a recipe before, but I just have to tell you and everyone reading this that this is the best alfredo I’ve ever had. I’ve tried so many different store-bought alfredo sauces and none of them have ever tasted anything above frozen dinner quality. This is better than any restaurant I’ve ever been to. Just incredible. Will make this again and again.
Karli Bitner says
This comment made my day!! Thank you so much, Jessica! It is a favorite at our house, too. 🙂
Melissa says
Can’t wait to try this tonight! Is there a way to add chicken and broccoli?
Karli Bitner says
Hi Melissa! You can add frozen chicken tenders on top of the pasta and cook everything at the same time! I would suggest just steaming your broccoli in the microwave while your Instant Pot is doing it’s thing.. if broccoli is in the pot with the pasta it will turn to mush! Hope you enjoy!
Teresa says
Wow, This is the first time reviewing a recipe I just had to. This is so good, I followed it exactly and yumm!!! Thank you!
Karli Bitner says
I am so happy to hear this!! Thanks for taking the time to come review and comment on my recipe!
Linda D says
REALLY, really good and it was just as easy as she said. I change my ingredients to use a 14.5 oz can of broth and a pint of whipping cream. A little more garlic, yum. YUM! Thanks for the super easy and tasty recipe.
Karli Bitner says
So happy to hear this, Linda! Thanks for taking the time to comment!
Linda D says
You’re welcome. It’s true. Definitely a keeper. Thanks!
Sherry Duncan says
Absolutely delicious!! Thank you for this wonderful recipe, my family really enjoyed every bite of it! I’d also like to give kudos to your parents for the unique spelling of your name. My youngest daughter is a Karli as well. 👍🏻
Karli Bitner says
Karli’s of the world unite! 😉 Tell your daughter hello for me! I’m glad you enjoyed the recipe!
bob dovichak says
can I use shredded chicken breasts in this recipe? How do I adjust?
Karli Bitner says
Do you have pre-cooked shredded chicken you’d like to add or would you like to cook chicken in the pot at the same time the pasta is cooking?
Linda says
Can I use vegetable broth instead of chicken broth? My daughter is vegetarian so I can’t use chicken broth…
Karli Bitner says
Hi Linda- Yes, you could definitely use vegetable broth! Hope you love the dish!
Kimberly Sawrie says
One of the things I love to do with my family is camping. However, the thought of cooking over a fire when it’s sooo hot outside is so unappealing. This year I decided I would take the Instant Pot along …what a game changer! Camping was the most relaxing it has ever been. We had your Alfredo recipe and the creamy pasta, they were both delicious. My husband has said we should try all your recipes! Thanks for sharing. Looking forward to trying out more of your stuff.
Blessings!
Karli Bitner says
This just made my night! I am so glad that you decided to take it camping! What a game changer!!
robert dovichak says
I’d like to cook the chicken (already cooked and shredded) in with the pasta and cook all together if that is possible.
Karli Bitner says
Yes! You can either add it in with the pasta or toss it in at the end before the cheese and warm it through on saute. 🙂 Hope that helps!
Sara says
Can you add uncooked chicken breast with this? How long would it cook for?
Karli Bitner says
Hi Sara- You can actually toss frozen chicken tenders on top of the pasta and cook everything together at the same time. No need to adjust the cook time!
Jamee Bjerk says
I tried this out the other night, and for some reason it came out very soupy and liquidy. Any suggestions??
Karli Bitner says
Hi Jamee, the parmesan cheese should melt and thicken the sauce. Did you use real parmesan cheese (not the powdered kind) and did the cheese melt into the liquid? Did you allow the liquid in the pot to cool per the instructions? This really helps the cheese melt properly. I hope this helps a bit!
jessica Olson says
Hi there,
How much is 1/2 pound of dry linquine?
Thanks
Karli Bitner says
HI Jessica, 1/2 lb is the same as 8 oz. In the states this is generally 1/2 package of pasta. Hope this helps!
Terri says
Has anyone tried this with gluten free noodles? I made it for my kids per the recipe and they said it was great. I would like to make it again with noodles I can eat.
DonnaT says
I made this tonight for dinner and it was delicious, and so easy. I did have a problem with the pasta clumping together, though. Any advice on that? Thanks so much for the info about how to add the parmesan; I’d tried a different Instant Pot recipe for chicken that called for parmesan and it curdled. I salvaged the dish (too expensive to throw everything out), but now I know how to do that one next time. Your recipe is a keeper, for sure. Thanks for sharing.
Karli Bitner says
Hi Donna- Did you use linguine? I haven’t ever had that issue before. You can try to criss cross the pasta next time, that seems to help when others have had that problem. I am glad you enjoyed it!
Pamela Zawidzki says
I’ve heard that a dairy product should never go into the instapot as it will curdle. From reading the rave reviews I’m guessing that’s not true. Anyone ever have this happen?Am looking forward to trying this out later this week!
Karli Bitner says
Hi Pamela- This is true to a certain extent. The only dairy that is okay to go into the pot before pressure cooking is full fat, heavy whipping cream. The fat content is high enough to stabilize the cream while cooking under pressure and it won’t curdle. All other dairy (milk, half and half, evaporated milk) don’t have that fat content and will curdle if cooked with under pressure. I hope this helps explain!
Pamela Zawidzki says
Thanks – this certainly does answer my question. I’m looking forward to trying this out!