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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.
This was very good. I think because I added a whole cup of Parmesan it was a little thicker than what I cared for. A bit of milk added made it just right. Thanks for the recipe.
So glad you loved it, Jen!! Thanks for taking the time to comment!
This was delicious – I was very nervous pasta would be starchy and sauce would not be good – no butter. I was so surprised – it was wonderful. I will definitely be making it again. And making more recipes in my instant pot. Thank you!! I will be following your site!
Your comment made my night!! Glad it was a happy surprise for you. ? thank you for following! ❤️
hello there,
Will heavy whipping cream work??
thanks
Yes!
hello will heavy whipping cream work
Made this today and it was fantastic. I had to pass along the recipe page to all of our guests.
This is the first time I have ever commented on a recipe, and I am doing so because this FAR exceeded my expectations! I was always a bit leary to make pasta in the IP, but not anymore. Like others I did 8 minutes and it still had a tiny bit of chew…perfect. After the cooking/natural release cycle, I added some small cooked shrimp (frozen bag from the freezer isle, defrosted) and chopped broccoli florets (frozen ‘steam in bag’ kind which I did in the microvave). It was so very good!! I’m looking forward to making for the family using some grilled chicken in place of the shrimp. Big hint…obviously the better quality cheese you use, the better the results.
Jon! Your comment made my day! Thank you so so much for taking the time to review and comment on my recipe. ? hope you had a stellar day!
I made this tonight and it was delicious. I went by the recipient to a T. The cheese still stuck together. What did I do wrong?
Hi Linda- did you use the pre-shredded cheese or did you shred the cheese yourself? Sometimes the pre-shredded doesn’t like to melt in very nicely. If that does happen next time, turn the Instant Pot onto sauté and heat everything up again and it usually helps melt the cheese is it’s being a little stubborn. ?
Just curious, what is the reason to not sitting liquids at the beginning?
Hi Shirley- the reason for not stirring is so the pasta doesn’t get stuck to the bottom of the pot. There needs to be a little liquid underneath the pasta and if it gets stirred around the pasta seems to sink to the bottom and stick.
I LOVE this recipe! I follow the recipe as written, but double it because the leftovers are so good for lunch the next day. I will usually cook some shrimp scampi in my cast iorn skillet, and add it in at the end. It’s definitely a hit in our house!
Sounds delicious!! Thanks, Kim!
This is an excellent recipe and a huge favorite of my family. Simple and easy ingredients I try to keep on hand. I got a special request to make that great Alfredo for my teen daughter and her friends and they all loved it!
This makes me so happy, Rebecca!! Thanks for commenting- I am so glad you all loved it!
wow this turned out pretty good.. I changed a few things as pertaining to what i had in the fridge.
sliced up chicken and sauted for 3-4 min first, threw in cut up mushrooms and sauted with the chicken for another 1-2 min. turned off the saute but left the chicken and mushrooms in the pot.
Followed the order of chicken broth (used 2cups).. I didnt have cream so i took a can of mushroom soup and mixed in with some milk to equal 2 cups, fresh minced garlic on top, salt and pepper, then penne pasta noodles (enough that all the noodles were mostly covered by the liquid. Set manual 6 min, natural release 5-6 min. Opened lid to let it cool for 2-3 min then stirred in 1/2-3/4 cup marble cheese mixed with 1/2cup parmasean cheese.
Thanks for the recipe! Definitely going in the recipe box 🙂
Glad you loved it! Thanks for commenting!