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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’m sorry you were left with a mess!! Think about what happens to pasta when boiled on the stove with the lid on.. you know how the starches bubble up and likes to overflow?? This happens inside of the Instant Pot! Which is why we NPR it. When doubling the recipe, you are doubling the starch which is why this happened. Next time, just let it NPR for a few extra minutes and you’ll be golden. ❤️
Could I use elbow macaroni instead? Would I still use a 1/2 pound of the elbows (since it calls for 1/2 pound of dry linguine), or the whole box…which is one pound?
I made this tonight, followed the directions to a t. I took skinless chicken breast seasoned with a little garlic salt and pepper and fried in a pan with a little olive oil while the instant pot was cooking the noodles. When done I cut up the chicken breast and put on top of plated noodles. Omg this was to die for, it was just as good as olive gardens, everyone loved it.
You will want to use 1/2 lb of elbow macaroni noodles and then make the recipe according to how it is written. 😊
So happy to hear you loved this! ❤️
I followed the recipe precisely and it tasted very good. For my family’s taste, the sauce was a little soupy and they don’t care for chicken broth flavor. So my question… If I were to omit most or all of the broth, would I increase cream by that full amount? With cream being so much thicker, I wasn’t sure. Or, is some runnier broth (or water?) required for proper pasta cooking? Thank you!
It sounds like the cheese didn’t melt into the sauce correctly, did you let it sit for a few minutes before adding the cheese? And then slowly add it when you do? You could definitely substitute some water for the broth if you’d like. 😊
I tried this tonight and OMG it was delicious 😍 i only had half and half but it tasted perfect and i added a little extra at the end so it looked less curdled. SO yummy. Thank you!
I think I have a silly question, but I have seen several comments about adding frozen chicken tenders to the top. Does it work the same way for fresh chicken tenders? I’m wanting to make the dish tonight and will not have enough time to freeze them.
Hey Melissa! Fresh chicken tenders don’t take quite as long to cook, so they may be slightly over cooked. I might suggest using spaghetti noodles instead of linguine and cooking it for 3 min HP with a 6 min NPR. That way the chicken and pasta will be cooked for the correct amount of time. 😊