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
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
Nutrition
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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Devyn says
Can you use grated instead of shredded Parmesan?
Karli Bitner says
Hi Devyn, no, the grated parmesan cheese in the green can will not work with this recipe. The shredded parmesan cheese is used to not only flavor but to melt and thicken the sauce. the powdered cheese will not act as a thickening agent. Hope this helps!
Ashley says
Can this recipe be doubled for more servings?
Karli Bitner says
Yes! Double the ingredients, the cook time stays the same.
Kristen says
My store is out of linguine. Can we use rotini spirals?
Karli Bitner says
Hi Kristen, That should work fine, I suggest adjusting the time down to 4 minutes HP with a 4-6 minute NPR. Hope this helps!
Jamie says
I’ve tried making this recipe 2x without success. Both times i used fettuccini noodles rather than vermicelli which i admit is part of the problem. But i just cant see alfredo with skinny vermacelli. Lol
Also both times i doubled the recipe.
This time i set timer on manual for 16 min. Let it NR for 16 min. Still the noodles are very undercooked and starting to brown n stick to the bottom (though not burned).
I stirred now and had to add a little more cream and broth as it was almost thick even without the cheese.
I am letting it sit on warm for another 15 min to see if it will get done before adding cheese.
Any suggestions on how to make this come out using fettuccini noodles? Maybe cooking in oly broth first for a time and then priceeding?
Karli Bitner says
You may need more liquid to account for the larger noodle. If the pasta isn’t completely covered with liquid prior to pressure cooking, it won’t get cooked, which is possibly why the noodles are undercooked. Try adding an extra 1/2 cup- 1 cup of liquid next time! (a mix of broth and cream is what I would do).
Steve Clarke says
Doesn’t the cream curdle if pressure cooked?
Karli Bitner says
Hi Steve- The cream will not curdle in the Instant Pot because the fat content is high enough to stabilize the cream while pressure cooking. This is true for full fat heavy cream only. Half and half, whole, 2%, 1%, skim etc will curdle.