Instant Pot Fettuccine Alfredo
Nothing says classic comfort food like this Instant Pot Fettuccine Alfredo. A lightened-up rich and creamy alfredo sauce tossed with fettuccine noodles and comes together all directly in your instant pot. This is a perfect recipe for busy weeknights or romantic nights in.
Servings: 6 servings
Calories: 233kcal
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.
Nutrition
Serving: 195g | Calories: 233kcal | Carbohydrates: 33g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 473mg | Potassium: 100mg | Fiber: 2g | Sugar: 4g
