Pot Fettuccine Alfredo: 7 Steps to Creamy Perfection

Fettucine noodles cook to perfection in a rich, luscious cream sauce in this simple recipe for Instant Pot Fettuccine Alfredo.

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Combine 2 cups low-sodium chicken broth, 2 teaspoons minced garlic, ½ teaspoon kosher salt, and ½ teaspoon black pepper together in inner pot.
Layer 8 ounces fettuccine noodles (broken in half) in the broth in layers, criss-crossing the direction of the noodles for each layer.
Top with 1 tablespoon unsalted butter (cubed), then pour 1 cup heavy cream over the noodles. DO NOT STIR!
Place the lid on the inner pot and ensure the vent knob is sealed. Set to cook on high pressure for 6 minutes.
Once the cooking time has elapsed, allow the pressure to release naturally for exactly 5 minutes. Then, use a long wooden spoon to knock the vent knob from sealed to venting position.
Open the Instant Pot and stir the noodles into the sauce. Stir in ½ cup freshly grated Parmesan cheese and let sit for a couple of minutes to allow the cheese to melt into the sauce.
Serve with additional parmesan cheese if desired.