Instant Pot Alfredo Fettucine Or Linguine Recipes

INSTANT POT SKINNY FETTUCCINE ALFREDO

Steps:

• Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.
• Add pasta and chicken broth, making sure the noodles are covered in the liquid.
• Turn valve to sealed and cook on manual (high pressure) for 3 minutes.
• When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid.
• Stir pasta, breaking up any pieces that have stuck together.
• Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.
• Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.
• The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.

INSTANT POT ALFREDO FETTUCINE OR LINGUINE

Steps:

• Pour in the broth and cream to the insert of a 6-quart Instant Pot and then add the salt, pepper, garlic and nutmeg.
• Add the pasta; don't stir, but if there are noodles popping up, make sure they are pressed down in the liquid completely.
• Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to 5 or 6 minutes, depending on how tender you like your pasta, the brand of pasta you are using, and how long you are planning on letting it naturally release (see next step and notes to guide you).
• Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dishtowel or turn the knob back to pressure and let it release naturally another 4 to 6 minutes naturally before doing the quick release.
• Add the Parmesan cheese and stir thoroughly. Then let it sit for about 10 minutes or until cheese is melted. Serve the pasta immediately with fresh chopped parsley, and additional Parmesan, if desired.

INSTANT POT BEST FETTUCCINE ALFREDO

Steps:

• Add the broth to the Instant Pot. In batches, break the fettuccine in half so it fits in the pot and layer in a criss-cross fashion between batches. (NOTE: Sorry, nonnas! I'm aware that breaking pasta in half is an Italian sin, but I assure you the noodles will still feel plenty long. Besides, this also ensures even cooking and creates more portions!). DO NOT STIR the noodles, but rather just press down on them until they're mostly submerged in the broth (it's okay if some of the noodles stick above the broth). Top with half the stick of butter.
• Secure the lid, move the vale to the sealing position, and hit Manual or Pressure Cook at high pressure for 7 minutes. Quick release when done.
• When the lid comes off, give everything a stir (NOTE: If any noodles seem slightly fused together, keep stirring and lightly separating with the spatula.The noodles should separate easily.)
• Add the remaining half stick of butter and stir everything in the pot with a wooden spatula until the butter's melted.
• Lastly, add in the cream, Parmesan, garlic powder, pepper and Boursin. Stir until totally melded, about 1 minute and let rest for 5 minutes to fully come together.
• Serve immediately and top with freshly cracked black pepper, if desired. Goes great with garlic bread!

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Place the butter and garlic in the pot.
• Pour in the chicken broth and 1 cup of the heavy cream.
• Sprinkle in the fettuccine noodles, in a random pattern, and gently press them down.
• If Adding Chicken: Add the chicken, and space evenly over the noodles. Sprinkle with the salt and pepper.
• Press down on the mixture to submerge as many of the noodle as possible. Then place the lid on the pot, lock in place, and set the steam release knob to Sealing position.
• Press the Pressure Cook/Manual button or dial, then the +/- to select 6 minutes (7 minutes for a softer noodle). After the cook cycle has finished, let the pot sit undisturbed for 5 minutes (5 minute natural release).
• Manually release the remaining pressure in short bursts so no sauce spews out with the steam. When the pin in the lid drops, Carefully open the lid.
• Remove the chicken and give the pasta mixture a good stir. It may be a little soupy, but it will thicken up.
• Shred the chicken and add back into the pot.
• Add the grated parmesan and stir it in. If it's still a little too thin, just add a little more parmesan. If too thick, add the reserved heavy cream.
• Place the lid back on, vented, and let the pasta sit for a few minutes to thicken up.
• Serve with some nice bread and a salad.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Set the Instant Pot to saute for 3 minutes. Add the butter to melt and when the pot starts counting down add the diced shallot. Add minced garlic with 30 seconds remaining.
• Turn off saute and pour in the broth. Deglaze the bottom of the pot to ensure pieces of food are not stuck to the bottom.
• Break the fettuccine noodles in half and add to the pot. Pour in heavy cream, pressing down on the pasta to cover. Add salt and pepper. Seal the lid and set to pressure cook on high for 5 minutes. For a more al dente pasta, pressure cook for 3 minutes. *You can also cook for the amount of time you normally cook fettuccine if you have a specific tenderness that you like, without affecting the taste of the sauce.
• Complete a controlled quick release of the steam when finished (lightly press on the steam release valve in short bursts until all steam is released to avoid heavy cream spraying out and making a mess).
• Remove the inner pot to another surface. Wait 3 minutes, then add the cheese 1 cup at a time, mixing to melt and incorporate into the sauce between cups. Season with additional salt and pepper if desired. Serve immediately, garnished with parsley.