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Instant Pot Skinny Alfredo is a healthier version of my famous Dump & Start Alfredo recipe. This healthy alternative is made with evaporated milk instead; NO HEAVY CREAM! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free, healthier Alfredo!

 

Instant Pot Skinny Alfredo is just as tasty as my famous Dump & Start recipe only without the heavy cream! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free meal!

Instant Pot Skinny Alfredo is here for all of you who requested a lighter version of my famous Dump and Start Alfredo Recipe!  I tested quite a few different ways to substitute the heavy cream, and I’ve gotta say, this comes pretty dang close to the real thing!

Instead of using heavy cream, this recipe uses evaporated milk. Did you know that heavy cream has 5 times the amount of fat that evaporated milk does? And more than double the calories?

If you are getting ready for swim suit season and trying to was as light as possible, this SKINNY version is 100% made for you!

Instant Pot Skinny Alfredo is just as tasty as my famous Dump & Start recipe only without the heavy cream! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free meal!

To make this healthier, evaporated milk is used instead of heavy whipping cream. It comes together a little bit differently than the original recipe though.

For this recipe, the noodles, seasonings and chicken broth cook together in the Instant Pot. The evaporated milk needs to be tempered before being added to the hot noodles and broth.

Once the noodles have finished cooking, taking a few noodles at a time, stir them into the evaporated milk until about half the noodles are in the evaporated milk. At that point it is okay to dump the evaporated milk and noodles back into the Instant Pot.

The tempering is done so the milk doesn’t curdle.  Turn the Instant Pot on saute LOW and gradually stir in the parmesan cheese until it melts and thickens the sauce. And there ya have it! SKINNY Alfredo!

Instant Pot Skinny Alfredo is just as tasty as my famous Dump & Start recipe only without the heavy cream! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free meal!

Instant Pot Skinny Alfredo

(Printable Recipe Below)

Instant Pot Skinny Alfredo is just as tasty as my famous Dump & Start recipe only without the heavy cream! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free meal!

Ingredients

  • 2 1/2 cups chicken broth
  • 1 cup evaporated milk
  • 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. Place the broth, garlic, salt and pepper into the Instant Pot liner. Break noodles in half and add to the pot. All noodles should be covered with the broth. DO NOT STIR.
  2. Cook on Manual HIGH for 6 minutes. Allow for a 6 min NPR before QR the pressure. Stir the noddles, some may be slightly stuck together, but that is okay. Once you add in the evaporated milk and warm through, all will be well.
  3. Pour the evaporated milk into a SEPARATE BOWL. Temper the milk by adding a scoop of noodles at a time into the milk and stirring. Once about half of the noodles have been mixed with the evaporated milk, dump the milk and noodles back into the Instant Pot.
  4. Turn the Instant Pot onto Saute LOW and gradually stir in the parmesan cheese. Stir until the cheese has melted completely and the sauce has thickened. Enjoy!

Instant Pot Skinny Alfredo is a fast, easy pasta dish made in the Instant Pot with a skinny creamy garlic parmesan cheese sauce. The sauce has NO heavy cream and uses evaporated milk instead. All the flavor, none of the guilt! #Instantpot #pasta #alfredo #skinny #ww #healthy #nocream #recipe #dinner #fast #easy #pressurecooker

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Instant Pot Skinny Alfredo is just as tasty as my famous Dump & Start recipe only without the heavy cream! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free meal!
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4.70 from 84 votes

Instant Pot Skinny Alfredo

By: Karli Bitner
Instant Pot Skinny Alfredo is just as tasty as my famous Dump & Start recipe only without the heavy cream! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free meal!
Prep Time: 11 minutes
Cook Time: 6 minutes
Total Time: 17 minutes
Servings: 4 Servings

Ingredients 

  • 2 1/2 cups chicken broth
  • 1 cup evaporated milk
  • 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 

  • Place the broth, garlic, salt and pepper into the Instant Pot liner. Break noodles in half and add to the pot. All noodles should be covered with the broth. DO NOT STIR.
  • Cook on Manual HIGH for 6 minutes. Allow for a 6 min NPR before QR the pressure. Stir the noddles, some may be slightly stuck together, but that is okay. Once you add in the evaporated milk and warm through, all will be well.
  • Pour the evaporated milk into a SEPARATE BOWL. Temper the milk by adding a scoop of noodles at a time into the milk and stirring. Once about half of the noodles have been mixed with the evaporated milk, dump the milk and noodles back into the Instant Pot.
  • Turn the Instant Pot onto Saute LOW and gradually stir in the parmesan cheese. Stir until the cheese has melted completely and the sauce has thickened. Enjoy!

Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 35g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 973mg | Fiber: 2g | Sugar: 8g
Like this recipe? Rate and comment below!
Instant Pot Skinny Alfredo is just as tasty as my famous Dump & Start recipe only without the heavy cream! Substituting evaporated milk for the heavy cream cuts the calorie and fat content by more than half making this a guilt-free meal!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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150 Comments

  1. You could definitely double this in one go. No need to change the cook time. I hope you enjoy!

  2. As a matter of fact, I just made this – doubled – 2 nights ago. It was a little soupy at first, but it was awesome after it sat for about 15 minutes. YUM! Also, I use fat-free evaporated milk and it still tastes wonderful.

  4. I’m hoping you can help! If I use zucchini noodles, how much chicken broth would I add to the evaporated milk ?

    Thanks!

  5. Hi Shellie- I have actually tested this a few times and the zucchini noodles are tricky. I wouldn’t suggest using the Instant Pot because they turn to mush really fast and let off a lot of liquid. I would suggest making my Alfredo Sauce recipe (you should be able to use evaporated milk in place of the heavy cream) and then serving the over saute’d zucchini noodles. Here is the link for the Alfredo Sauce! https://cookingwithkarli.com/alfredo-sauce-recipe-fast-easy/

  7. Hi Sydney, according to the pasta package, 1 serving is 2 oz of dry pasta. In this recipe we use 8 ounces, so 4 servings. I’m not positive on the final amount, as I haven’t measured it out, but once the recipe is complete you can divide it in fourths and that would be your serving.

  8. Would you change anything if you used 1/2 lb fettuccine instead of linguine? My family prefers a bigger noodle with alfredo.

    Thanks!

  9. I recently made the instantpot skinny Alfredo with the evaporated milk. The taste was great but as fast as I put it in the dish, it became very dry and stuck together. I followed the recipe as printed, but need a way to prevent this from. Happening. I used 1 cup of the evaporated milk. If I were to use a couple ounces more would it solve the problem and stay creamy? If so will we lose the parmesan flavor? We want the lesser fat but not the dry clumping. HELP!

  10. I got an instant pot for Christmas and this recipe was my second endeavor. It was simple and delicious. Even my picky son loved it!