Instant Pot Fettuccine Alfredo
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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.
Using non-fat Greek yogurt and 1% milk this is a lighter yet equally satisfying pasta sure to please all alfredo enthusiasts and ready in under 30 minutes directly in your instant pot.
Pair this alfredo with Easy Breaded Air Fryer Chicken Cutlets and steamed broccoli for a deliciously high protein meal.
Why you’ll love this recipe
- Ready in under 30 minutes.
- A lighter version of a comfort food classic.
- Minimal ingredients.
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.
Dietary Modifications
- 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.
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.
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 FAQ’s
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.
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.
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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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.
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!
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 🤤