Instant Pot Fettuccine Alfredo

Instant Pot Fettuccine Alfredo

I’m a pasta gal living in a macro world and I’m on a mission to recreate the pasta classics into healthier and lighter versions of themselves. Mission accomplished with this instant pot fettuccine alfredo. I swapped out the traditional cream and butter for non fat Greek yogurt and 1% milk. The result is a lighter yet equally satisfying pasta sure to please all alfredo enthusiasts. 

Do I have to use fettuccine?

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. 

Is this good for meal prep?

Yes, absolutely! If you plan on using this instant pot fettuccine alfredo recipe for meal prep I suggest adding a little splash of dairy free or regular milk before heating if you find the noodles have dried out. I think they’re great reheated without milk but save in your pocket in case you want extra creamy. This dish is surprisingly delicious cold too .. just take a chunk out and try it, promise. 

Can you make this recipe dairy free and gluten free?

With Greek yogurt, milk, and parmesan cheese, the instant pot fettuccine alfredo is dairy heavy. However, with tons of plant based substitutes for dairy, I’m sure this dish could be made dairy-free. Forager makes a decent Greek yogurt alternative and the possibilities for unflavored plant based milk are endless. I have not tried it this way so cannot say for sure how it would turn out. To make this gluten-free simply swipe out the fettuccine noodles for your favorite gluten-free noodle. 

What instant pot do you use?

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. 

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for instant pot fettuccine alfredo. 

• Fettuccine: I used Barilla. Any fettuccine or protein plus spaghetti or gluten-free noodle will work. 
• Chicken Broth: I prefer low sodium. 
• Garlic: add extra garlic for more robust flavor. I love using frozen garlic for convenience. 
• Milk: I used 1%. For richer sauce, 2% or whole milk works but adds to your macros. An unflavored plant based alternative is fine too.
• Arrowroot Powder: Used as a thickener and is a corn starch substitute. You may use 1 Tbsp. corn starch in its place. 
• Parmesan Cheese: I love to grate my own for the freshest taste but pre shredded is great too!
• Greek Yogurt: Fage non-fat plain is my favorite yogurt. It is the least tangy I’ve tried but any brand will do. 5% yogurt will make for a richer sauce. 

How to make this Instant Pot Fettuccine Alfredo

Step 1: Prep fettuccine and spices

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.

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.

Step 3: Mix

While the pasta is cooking, whisk together the fat-free milk and arrowroot powder in a small bowl until smooth. Set aside.

Step 4: Quick release the instant pot

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.

Step 5: Combine and saute

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.

Step 6: Stir in cheese and yogurt

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.

Step 7: Serve and enjoy

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. 

What to serve with this dish

This instant pot fettuccine alfredo pairs well with air fryer blackened chicken, shrimp from this air fryer shrimp taco recipe, and cast iron flank steak. 

For sides, I love making a caesar salad and homemade garlic bread. Enjoy!

If you like this recipe be sure to check out some of our other easy pasta meals!

• Instant Pot Chicken Spaghetti
• High Protein Pasta Salad
• Garlic Parmesan Chicken Pasta
• Air Fryer Chicken Meatballs
• Creamy Cajun Shrimp Pasta with Sausage