Disclosure: This post may contain affiliate links, meaning I may earn a small commission if you choose to purchase through my links (at no extra cost to you). More information about this can be found here.



Fettuccini Pasta                     1lb                  Broken in Half

Butter                                       ½ Cup               Reserve 1 Tablespoon for sautéing garlic and parsley

Cream Cheese                       8oz

Heavy Cream                         1 Cup

Half and Half                         1 Cup

Garlic Cloves                          3                      Minced

Grated Parmesan                  2/3 Cup

Chicken Broth/Water           4 Cups

Italian/ Curly Parsley           ¼ Cup          Chopped (1-2 teaspoons for sautéing)

Salt & Pepper to Taste



  1. Set Instant Pot to Sauté. Add 1-2 tablespoons of butter and after it melts, add the minced garlic with 1-2 teaspoons of chopped parsley.
  2. Sauté for about 1 minute and then hit Cancel to shut off the sauté function and add the rest of the butter, Broth (or water), Heavy Cream, Half and Half, Cream Cheese and Parmesan Cheese
  3. Add Salt and Pepper (optional) to taste. I Like Roughly 2-3 teaspoons salt and 1-2 teaspoons of pepper.
  4. Break the fettuccini noodles in half and add them to the instant pot.
  5. Work the noodles so that they are as submerged as possible.
  6. Place the lid and ensure your valve is set to “Sealing”.
  7. Use Manual or Pressure mode and set it to 7 minutes.
  8. Once the timer is complete, wait another 7-9 minutes before fully venting the pressure. (7-9 Minute Natural Release)
  9. Carefully remove the lid and stir the fettuccine alfredo until everything is combined well.
  10. Let sit for 2-3 minutes to thicken
  11. Garnish with your remaining parsley

Comments are closed.

Written by John Doe, well versed writer at Brainstorm Publication.
I want to get on the VIP waiting list!