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
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
Dump and Start Instant Pot Alfredo
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Latest posts by Karli (see all)
- Instant Pot Chicken Breast - February 23, 2018
- Instant Pot Chocolate Covered Strawberry Hack - February 7, 2018
- Sweet Salsa Chicken - February 5, 2018
Danielle says
April 24, 2019 at 8:08 amI’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
April 24, 2019 at 10:05 pmHi 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
May 9, 2019 at 10:07 amI 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
May 13, 2019 at 10:39 pmThis comment made my day!! Thank you so much, Jessica! It is a favorite at our house, too. 🙂
Melissa says
May 17, 2019 at 5:56 amCan’t wait to try this tonight! Is there a way to add chicken and broccoli?
Karli Bitner says
May 20, 2019 at 8:57 pmHi 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!