Lightened Up Instant Pot Fettuccine Alfredo (13g protein)
This instant pot alfredo recipe is rich, creamy and incredibly easy. The homemade alfredo sauce is a lighter version of the classic cream sauce and everything is made in an electric pressure cooker for a fast and easy meal.
The velvety sauce is made with Greek yogurt and milk for a “skinny alfredo” version of the traditional dish. This is a great recipe if you love a rich white sauce but don’t want the calorie overload of the store-bought sauce.
Add your favorite protein, like breaded chicken cutlets or ground chicken meatballs, a side of crusty bread, and steamed broccoli for a complete meal, any day of the week.
Why you’ll love this recipe
- Ready in under 30 minutes.
- A lighter version of a comfort food classic.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for instant pot fettuccine alfredo.
- Fettuccine Noodles: you can use any pasta. I prefer fettuccine or spaghetti noodles but feel free to use any short pasta, if preferred.
- Chicken Broth: can also use chicken stock.
- Garlic: add extra garlic for more robust flavor. I love using frozen garlic especially during the week for convenience.
- Milk: I used 1% but you can use heavy cream or full-fat regular milk if you prefer a richer sauce.
- Arrowroot Powder: Used as a thickening agent. You may use 1 Tbsp. corn starch instead.
- Parmesan Cheese: I love freshly grated Parmesan cheese for the best flavor but pre-shredded is totally fine.
- Greek Yogurt: use full-fat for a thicker sauce.
Variations
- Add cooked chicken breasts, rotisserie chicken, blackened chicken or breaded chicken cutlets.
- Make into blackened shrimp alfredo by adding shrimp or try my Cajun fettuccine alfredo.
- Add in your favorite spices, like onion powder, garlic powder, dried Italian seasoning or red pepper flakes.
Dietary Modifications
- For gluten-free, use a gluten-free type of pasta. You will want to pressure cook for 2 minutes less as GF pasta will get mushy.
- For dairy-free stir in dairy-free yogurt, almond milk and cheese. You may need to thicken with extra arrowroot powder or cornstarch to get the same consistency.
How to make this instant pot fettuccine alfredo recipe (a step-by-step guide):
Step 1: prep fettuccine and spices
Break the fettuccine noodles in half and place them into the Instant Pot (image 1). Pour the chicken broth, water, and olive oil over the noodles, making sure that they are mostly submerged (image 2). Add the minced garlic, salt, and pepper on top (image 3) and stir to ensure the noodles are submerged (image 4).
Step 2: start the instant pot
Close the Instant Pot lid, making sure the pressure release valve is set to “sealing.” Select “Pressure Cook” or “Manual” mode and set the timer for 6 minutes at high pressure. While the pasta is cooking, whisk together the fat-free milk and arrowroot powder in a small bowl until smooth. Set aside.
Step 3: quick release the instant pot
Once the Instant Pot timer is up, carefully perform a quick release of pressure by turning the valve on the instant pot lid to “venting.” Wait for the remaining pressure to fully release before opening the lid.
Step 4: combine and saute
Pour the milk and arrowroot mixture into the Instant Pot (image 5), stirring well to combine with the cooked noodles. Turn on the “Sauté” function and cook for an additional 3-5 minutes, stirring constantly, until the sauce has thickened (image 6). Turn off the Instant Pot and add in the grated Parmesan cheese (image 7), stirring until the cheese melts and is well incorporated. Finally, stir in the non-fat plain Greek yogurt (image 8) until the sauce is smooth and creamy.
Step 5: serve and enjoy
Stir until well combined (image 9) and serve the low calorie instant pot fettuccini alfredo immediately, garnished with chopped fresh parsley if desired. Top with your protein of choice or serve with my Air Fryer Blackened Chicken or Cast Iron Flank Steak.
Expert Tip!
Break your noodles in half when adding to the instant pot. I know this might break your heart a bit but this is the best way to ensure they not only fit but that they cook without sticking together.
Recipe FAQs
This instant pot fettuccini alfredo pairs awesome with chicken, cast iron flank steak or shrimp from my air fryer shrimp tacos. Serve with roasted veggies and garlic bread or a side salad.
The instant pot fettuccine alfredo calls for….fettuccine! Shocker, I know. I used Barilla fettuccine noodles. The thickness of the fettuccine noodle complements the cream sauce really well and is part of why this dish is so loved. I recommend using it to keep it traditional but there is always the option to swap it out. A good alternative is protein plus spaghetti noodles or your favorite gluten-free brand if wanting to make this gluten-free.
Store leftovers in an airtight container in the fridge for up to 3 days. Add a touch of milk if you feel it has gotten too dry.
I have the Instant Pot 6qt Duo Pressure Cooker. I have had it for years and it’s still going strong. I’ve made tons of recipes in it like Creamy Chicken Enchilada Soup and Macro Friendly Chili. Using the instant pot for the instant pot fettuccine alfredo makes cooking and cleaning up a breeze. You always have the option to cook the sauce over the stove and make the noodles separately but I have not tested that out as this was made specifically for the instant pot.
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If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Instant Pot Fettuccine Alfredo
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Equipment
- Instant Pot
Ingredients
- 8 oz fettuccine noodles uncooked
- 1 1/2 cup low sodium chicken broth
- 1 cup water
- 2 cloves garlic minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. olive oil
- 1 cup low fat 1% milk
- 1.5 Tbsp. arrowroot powder
- 3/4 cup Parmesan cheese grated
- 1/2 cup non-fat plain Greek Yogurt
- fresh parsley chopped (optional)
Instructions
- Break the fettuccine noodles in half and place them into the Instant Pot. Pour the chicken broth, water, and olive oil over the noodles, making sure that they are mostly submerged. Add the minced garlic, salt, and pepper on top.
- Close the Instant Pot lid, making sure the pressure release valve is set to “sealing.” Select “Pressure Cook” or “Manual” mode and set the timer for 6 minutes at high pressure.
- While the pasta is cooking, whisk together the fat-free milk and arrowroot powder in a small bowl until smooth. Set aside.
- Once the Instant Pot timer is up, carefully perform a quick release of pressure by turning the valve to “venting.” Wait for the pressure to fully release before opening the lid.
- Pour the milk and arrowroot mixture into the Instant Pot, stirring well to combine with the cooked noodles. Turn on the “Sauté” function and cook for an additional 3-5 minutes, stirring constantly, until the sauce has thickened.
- Turn off the Instant Pot and add in the grated Parmesan cheese, stirring until melted and well incorporated.
- Finally, stir in the non-fat plain Greek yogurt until the sauce is smooth and creamy.
- Top with fresh chopped parsley and enjoy your instant pot fettuccine alfredo.
Notes
- 195g per serving, 6 servings total.
- Higher fat milk and/or yogurt will make a richer alfredo sauce.
- Switch out fettuccine with gluten free or another noodle variation.
- Use plant based milk and yogurt to make dairy-free.
So easy and good!
TASTY but dry. Was not a sauce, but just flavor on the pasta. Very dry
Hmm, bummer yours turned out dry that definitely isn’t the intention nor experience you should have had. Did you make any changes to it as it turns out just like the images every time we make it.
Hugely better this second time! I don’t know what I did wrong the first time!! Thanks, your recipes are ALL ALWAYS fantastic!
I am SO happy to hear that. Thanks for giving it a second shot!
My family loved this recipe! I made it with air fryer chicken and roasted broccoli. Will definitely be adding to the rotation. Thank you!
This is delicious and such a quick weeknight dinner! I’ve made it twice now and my husband even likes it. That means it doesn’t taste “healthy” lol! Have you by chance doubled the recipe to feed more people? Does it come out the same in the instant pot?
I have not doubled it but I’m sure if your instant pot is big enough, it’s no problem.
DELICIOUS and so easy to make! My husband and I both love it!
Yay!! So glad you both love it!
Really good and really easy. A quick and decent family dinner for the win! I added grilled chicken to it at the end. So good!!
So happy to hear that!
Could I do this on the stove top?? My instant pot just broke-
Did you try to make it in the stove top? I don’t have an instant pot anymore and was wondering how it might turn out.
You’re a macro-friendly food genius!!! This was amazing and so easy to make.
Thank you so much! I’m glad you loved it : )
Could you make this in a crockpot?
I personally have no tried it in the crockpot.
This was absolutely delicious! Super easy and turned out perfectly. I was worried when I opened the instant pot that there was too much water, but once I added the cornstarch and water and turned on the sauté function, it thickened up beautifully! Will definitely be adding this recipe to our rotation.
The easiest and tastiest Alfredo ever! Made this multiple times now.
Super easy and delicious! Made with Danielle’s cast iron flank steak recipe and some sautéed mushrooms!
Super easy and the whole family loved it. I will definitely be making it again.
This was so easy!! Anything insta pot is a win for me and the fact that my husband actually ate and enjoyed it is even better.
So good 🤤