Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

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

Love this recipe? Comment below!! I LOVE hearing from my readers! Share on social media, be sure to tag me so I can see it! Get more great content on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!

Check out these other Tasty Recipes!

[et_bloom_inline optin_id=”optin_2″]

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
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!
Pin Print
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.

Read More About Me

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




150 Comments

  1. Hi Rebecca!! I would cook frozen tortellini for 1 minute HIGH pressure with a 3 min NPR. 🙂 This is the cook time I use for my Tomato Tortellini soup and it comes out perfect every time!

  3. 1/2 lb of pasta is the same as 8 oz. Generally 1/2 of a package if you are from the U.S. Hope this helps!

  6. Hi there,

    I know this recipe says it serves 4, but how big is each serving size? 1 cup?

    Thanks!

  7. Hi Brittany- Each Serving is 2 ounces of pasta (which is what a serving size is on the pasta box). I would suggest considering how much pasta you usually need to make for your family and then doubling the recipe to use a full box if needed. 🙂

  8. Made this last night. Made a few changes as follows. I sautéed bite size chicken breast chunks until browned. Added penne pasta because that’s what I had in the pantry. I did not “temper” the evaporated milk. I have used evaporated milk many times and have never done this before. I also added about 4 oz of cubed cream cheese after I poured the milk in. Stirred until melted and combined. Also used mozzarella cheese again because it’s what I had. This recipe was a good guild and turned out great. I will use Parmesan cheese next time and may cut down cooking time a bit. The pasta was a tad over cooked. It’s best to let this dish sit for a while to thicken. Over all this was a great recipe.

  9. If I wanted to cook chicken at the same time in the pot does any of the instructions change?

  10. Hi Jen- because the cook time is the same for cooking frozen chicken tenderloins you can easily just toss the frozen tenders on top of the pasta and cook everything at the same time. No need to increase cook time. Hope you enjoy!