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Instant Pot Fettuccine Alfredo

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Homemade Instant Pot Fettuccine Alfredo is ready in about 30 minutes and is the perfect one pot meal. Add chicken and you have an easy weeknight meal.

Calling all carb lovers! This one’s for you. I absolutely love pasta in any form, so I am super excited to share this Instant Pot recipe with you. 

Fettuccine Alfredo made in the instant pot in small white bowl with text overlay

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One thing that I’ve found with some Instant Pot recipes is you have to use the pressure cooker for one part of the recipe, then some other appliance or pan for the rest. You will be happy to know that Instant Pot Fettuccine is truly a one pot meal!

Pasta meals, like this easy Instant Pot Velveeta Mac and Cheese recipe, just scream comfort food and bring families together at the dinner table. Check out more of our favorite pasta recipes: 

ingredients labeled for instant pot Fettuccine alfredo

Ingredients for Instant Pot Fettuccine Alfredo

Fettuccine pasta



Heavy cream

Parmesan cheese – grated and shredded

Spices: parsley, salt, and pepper

To take this from side dish to main meal add rotisserie chicken or Italian Grilled Chicken. For more easy add-ons scroll to the bottom for our favorite modifications.

Step by Step: How to Make Fettuccine Alfredo in the Instant Pot 

Start by placing the fettuccine noodles in the inner pot and covering them with enough water so they are submerged. If the noodles don’t fit, break them in half before adding the water. 

Lock the lid in place, turn the valve to “Sealing” and cook on High pressure for 7 minutes. Perform a quick release and remove the cooked pasta and drain. Set aside. 

Change the function to Saute and add the butter. Once it’s melted, toss in the garlic and cook until fragrant (about a minute). 

two image collage showing alfredo ingredients in the instant pot

Next, stir in the cream and heat to boiling. Add the Parmesan cheese and seasonings and cook until the sauce has thickened.

Pour the Alfredo sauce over the cooked noodles or add the noodles back to the pot and toss to coat evenly. At this point you can turn the Instant Pot off or select Warm if serving later.

If desired, top with additional shredded cheese and a little chopped parsley as a garnish. 

close up of fettuccine Alfredo pasta in a small white bowl

Can I Substitute Milk for Heavy Cream?

While it won’t be quite as rich and creamy you can substitute whole milk thickened with a little bit of cornstarch. We don’t recommend using 2% or fat free milk for this recipe.

Tips for Storing and Reheating Fettuccine with Alfredo Sauce

Leftover Alfredo should be stored in the fridge and is best when eaten within 3 days after cooking. 

When you reheat leftovers, you may need to thin it with a bit of milk, water, or cream. Also we typically reheat ours on the stove versus using the microwave. Take care not to overheat because the sauce will curdle if heated too long. 

What to Serve with Fettuccine Alfredo

While this is a one pot meal, we enjoy serving it with garlic bread, soup, a simple dinner salad, or a veggie side dish

If you want to add some pizazz check out these options for mix ins:

  • Shrimp
  • Ham
  • Pancetta
  • Peas
  • Broccoli 
  • Mushrooms

More Instant Pot Recipes To Try:

Fettuccine Alfredo in white bowl with text overlay
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Fettuccine alfredo made in the instant pot in small white bowl with text overlay

Instant Pot Fettuccine Alfredo

Homemade Instant Pot Fettuccine Alfredo is ready in about 30 minutes and is the perfect one pot meal. Add chicken and you have an easy weeknight meal.
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Course: Main Course, Side Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure Time: 10 minutes
Total Time: 35 minutes
Servings: 8
Calories: 688kcal
Author: Lori @ A Reinvented Mom


  • 1 pound fettuccine pasta
  • 1/2 cup butter
  • 2 Tablespoons minced garlic
  • 2 cups heavy cream
  • 2 1/2 cups grated Parmesan cheese
  • 1 Tablespoon parsley, chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese


  • Place the fettuccine in the inner pot of the Instant Pot and fill with water to fully submerge the pasta. You may need to break the pasta in half to fit the liner.
  • Close the lid and turn the pressure valve to Sealing. Pressure cook on High for 7 minutes. Manually release the pressure when done. Remove the cooked pasta, drain and set aside.
  • Set the Instant Pot to Sauté. Add the butter and heat until melted.
  • After the butter has melted, add the garlic. Cook, stirring frequently, until fragrant (about 45 seconds). Add the cream and bring to a boil.
  • Once cream is boiling, add the grated Parmesan and seasonings. Stir to combine and cook for 3-5 minutes, stirring frequently, until desired thickness is achieved.
  • Serve Alfredo sauce over the cooked fettuccine and top with shredded Parmesan and chopped parsley if desired.


  • Add cooked chicken for an easy main dish meal. Rotisserie chicken works well.
  • Refrigerate leftovers in an airtight container for 2-3 days.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Calories: 688kcal | Carbohydrates: 44g | Protein: 24g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1005mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1627IU | Vitamin C: 2mg | Calcium: 488mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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