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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!
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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!
Video
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.
I’d like to cook the chicken (already cooked and shredded) in with the pasta and cook all together if that is possible.
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!
Can you add uncooked chicken breast with this? How long would it cook for?
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!
I tried this out the other night, and for some reason it came out very soupy and liquidy. Any suggestions??
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!
Hi there,
How much is 1/2 pound of dry linquine?
Thanks
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!
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.
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.
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!
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!
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!
Thanks – this certainly does answer my question. I’m looking forward to trying this out!
I want to double the recipe… so that I use a full 16 oz box of fettuccine noodles. Does this affect the cooking time?
Hi Jen, doubling the recipe will not affect the cooking time. However, this recipe calls for linguine, not fettuccine. If using fettuccine noodles, you’ll want to increase the cook time to 8 minutes with a 6 minute NPR.
This was amazing! I’ve never commented on any recipe, but I’ve found that yours always work and are delicious.
We added some rotisserie chicken and broccoli at the end to this one, and it tasted like something you’d get in a restaurant!! Thank you so much for sharing 🙂
Hi Ariel- I am so glad you found me and loved this recipe so much!! Thanks for commenting, come back soon!