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

Yield: 4 people

Prep Time: 4 minutes

Cook Time: 6 minutes

Additional Time: 10 minutes

Total Time: 20 minutes

Perfectly delicious alfredo in under 20 minutes!

Print

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

1. 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.
2. 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.
3. 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.
4. Gradually stir in the parmesan cheese.
5. 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  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

Nutrition Information:

Yield: 4 Serving Size: 1
Amount 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

1. 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.
2. 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.
3. 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.
4. Gradually stir in the parmesan cheese.
5. 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.