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Easy Instant Pot Fettuccine Alfredo

This Easy Instant Pot Fettuccine Alfredo is the perfect restaurant-quality weeknight meal - perfectly cooked pasta in a rich, creamy sauce, on the table in 20 minutes!
Course Main Course, Main Dish, Pasta
Cuisine American, Italian, North American, Restaurant-Style
Keyword Easy Fettuccine Alfredo, Instant Pot Fettuccine Alfredo, Instant Pot Pasta
Prep Time 5 minutes
Cook Time 6 minutes
Pressurizing Time 9 minutes
Total Time 20 minutes
Servings 6 servings
Calories 721kcal
Author Chrissie


  • Instant Pot or other Electric Pressure Cooker (6 quart or 8 quart)


For the chicken (optional):

For the pasta:

  • 2 teaspoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic finely minced
  • a pinch or two of salt
  • 3 tablespoons white wine (substitute chicken stock, if desired)
  • 1 pound fettuccine noodles
  • 6 cups chicken stock
  • 3/4 cup heavy cream
  • 2 cups freshly grated Parmesan cheese
  • cracked black pepper and chopped parsley for serving (optional)


For the chicken (optional):

  • Set the Instant Pot to saute mode and add the olive oil.
  • Season the chicken breasts with salt and pepper on all sides and rub the garlic powder onto the chicken breasts on all sides as well.
  • Add the chicken breasts to the Instant Pot and cook the chicken breasts on saute mode for at least 5 minutes per side (depending on the thickness of the chicken breasts, you might need to cook the chicken breasts for up to 7 or 8 minutes per side) until they're cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
  • To speed up the cooking process, once the chicken breasts are browning on the second side, add the lid to the Instant Pot (do not seal it) to keep the steam inside. This will help the chicken cook a little faster.
  • Remove the chicken from the Instant Pot once it's cooked through. Place it on a plate and set aside.

For the pasta:

  • Add the olive oil and lemon juice to the Instant Pot on saute mode.
  • Add the minced garlic and a pinch or two of salt, and saute just until the garlic is soft and fragrant.
  • Add the wine and scrape any brown bits off the bottom of the Instant Pot (especially if you've just cooked the chicken in the Instant Pot).
  • Add about 2 cups of the stock to the Instant Pot and cancel the saute mode.
  • Break the fettuccine noodles in half and add about half the noodle gently into the stock.
  • Add another two cups of the stock, and then gently add the rest of the noodles.
  • Add the rest of the stock, and don't stir. Just make sure the noodles are submerged in the liquid.
  • Add the lid to the Instant Pot and set the valve to sealing. Set the Instant Pot to cook on High Pressure for 6 minutes (the Instant Pot will take about 8-9 minutes to come to full pressure before the 6-minute cooking time begins).
  • Once the Instant Pot has finished the 6-minute cooking time, release the pressure manually by moving the valve to venting. It's best to do this under a hood fan if you have one in your kitchen, and by using a long-handled kitchen tool to move the valve (to prevent burning yourself).
  • Once the pressure has released completely, remove the lid immediately and add the cream and Parmesan cheese.
  • Use a pair of tongs to toss the noodles, helping them separate. As you toss a creamy sauce will form as any liquid left in the Instant Pot will mix with the cream and the Parmesan as it melts.
  • Serve the pasta immediately in its sauce. Slice the chicken breasts and add about 1/2 breast to each serving on top of the pasta (optional). Top with some freshly cracked black pepper and chopped fresh parsley (optional).



If making this recipe with grilled chicken, add about 10-15 minutes to the preparation time (saute the chicken breasts in the Instant Pot for at least 5-8 minutes per side until cooked through to 74 degrees Celsius or 165 degrees Fahrenheit). 
Can I make this recipe in a 6-quart Instant Pot? Yes!
Can I make this recipe in an 8-quart Instant Pot? Yes!


Serving: 1.5cups | Calories: 721kcal | Carbohydrates: 66g | Protein: 42g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 946mg | Potassium: 729mg | Fiber: 3g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 4mg | Calcium: 429mg | Iron: 3mg