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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 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!
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
(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
- 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!
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Check out these other Tasty Recipes!
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- Instant Pot Chicken Recipes
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- Pasta Salad
- Chicken Bacon Ranch Pasta
- Fettuccine Alfredo
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Instant Pot Skinny Alfredo
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
This was delicious and so easy – thank you! I wanted to note that I have used evaporated milk in an Instant Pot mac & cheese recipe and just dumped it in (per the instructions) with no curdling issues. I figured it was worth a try the easy way on this and just poured it in at the end of this with no problems. No need for the extra step (at least in my experience)!
Thanks for the comment Rebecca!! 🙂 I am glad you enjoyed this meal!
Do you know the serving size of the alfredo sauce and the number of smartpoints for WW per serving? Thank you!
Hi Shelagh, I don’t know anything about smart points, I am sorry!!
So good! As a nursing student who craves fettuccine alfredo, this recipe has become one of my faves!
I’ve added low-sodium chicken broth and some spinach as well.
Thanks, Karli!
Delicious! I am so glad that you have found my recipe! Thanks for the kind comment, means the world to me!!
At what point did you add the spinach? Did you use fresh or frozen?
If I double the recipe, I see I do not need to change the time on my instantpot correct? Also if I double the recipe do I double the chicken broth as well?
Hi Madalene- you are correct on everything! Double all of the ingredients (liquid included) and keep the cook time the same.
Would I be able to make this in a slow cooker?
Hi Emily, This recipe will not work in the slow cooker without adjusting the measurements. Sorry about that!
How would you add chicken to this recipe? Would you simply add the chicken with the broth, linguini, etc?
You can actually just toss frozen chicken tenders on top of the pasta and keep the same cook time, everything will cook together! Hope this helps!
Excellent! I love alfredo, and I love it more when it’s “skinny”! I used 2 FRESH boneless, skinless chicken breasts (salt & peppered them on both sides) & laid them on top. The cooking time is the same as the recipe indicates. I also simply dumped the evaporated milk straight into the pot at the end…no tempering needed; no curdling issue at all. Thanks for posting this great recipe!
Thanks for that detailed review including your modifications! This will be so helpful for other readers!
I love that this is make vegan with just a few minor adjustments. Thanks for a great recipe.
Good job Melinda! I’m glad you were able to change some things and it still worked out.
I used Half and Half because I didn’t have evaporated milk on hand. Tempered as per your instructions. Turned out great! Thanks for sharing the recipe!
I’m so glad it worked out Glinda, thanks for the comment! I hope you have a wonderful day.
Made this into Instant Pot Skinny Chicken Florentine Alfredo (?). OMGosh, so good.
Doubled your recipe to make several meals (it does freeze great in meal portions, added 8 frozen chicken tenders to the top and cooked for 8 minutes. Finished your directions and stirred in 11 ounces baby spinach. Tasty!
I am so glad you enjoyed the recipe!! Sounds wonderful!