Instant Pot Alfredo Pasta

white alfredo pasta in a white plate along with a black fork.

Instant Pot Alfredo Pasta comes together with just 5 ingredients! Creamy, rich, and indulgent, this easy recipe is ready in just 30 minutes. You’ll have a restaurant-quality, luscious pasta dinner with minimal effort!

Course Main Course

Cuisine Italian

Keyword instant pot alfredo, instant pot alfredo pasta

Prep Time 6

Cook Time 20

Total Time 26

Servings

Calories 628kcal

Author Maria Doss

Equipment

instant pot

Ingredients

1 ½ cups chicken stock I used 33% reduced sodium
2 cloves garlic finely chopped
½ teaspoon salt adjust based on the stock used
¼ teaspoon pepper
1 ½ cups heavy cream
8 ounces linguini broken in half
¾ cup grated parmesan

Instructions

Add the stock, garlic, salt and pepper in the inner pot of the instant pot.
Gently pour the heavy cream on top, but don't stir.
Layer the broken linguini noodles on top, crisscrossing the direction of the noodles for each layer. This will help prevent the noodles from sticking together.
Close the lid, be sure the vent knob is sealed. Set to cook on high pressure for 6 minutes.
Once the cooking time is complete, let the pressure release naturally for 10 minutes. Afterward, carefully release any remaining pressure.
Open the instant pot, stir in the parmesan and mix well to combine. Don't worry if there’s extra liquid—the noodles will absorb it as they sit.
Serve after few minutes with with additional parmesan cheese if desired.

Notes

Garlic is optional.

Feel free to use vegetable stock or even water instead of chicken stock. Be sure to adjust salt accordingly.

Use fettuccini noodles instead of linguini.

Nutrition