Dump and Start Instant Pot Alfredo
Let Me Tell You About My Love Affair With This Alfredo
I’ll be straight with you—I stumbled onto this Dump and Start Instant Pot Alfredo on a busy Tuesday. I’d just gotten home, starving, some days chicken nuggets feel too ambitious, you know? The first time, I was half-expecting a gloopy mess, but oh my word, this has become my lazy-night secret weapon (my kiddo even requested seconds, which is basically a culinary Oscar in this house). Sometimes it comes out messier than that fancy restaurant downtown, but hey, I always say a little chaos in the kitchen is just part of the charm—plus, less dishes to deal with. Who doesn’t love that?
Why I Keep Coming Back To This Recipe
I make this when life’s just got too many tabs open (metaphorically and literally). The whole “dump everything in the pot and press a button” bit is a revelation. My family actually goes wild for this—even my sister-in-law, who claims she hates creamy sauces, polishes off her plate (and then interrogates me about what’s in it). Oh, and if you worry about things burning or sticking, trust me, I’ve been there, and this actually behaves—as long as you don’t forget the water, which I totally did once. That wasn’t pretty.
The Ingredients (With My Favourite Shortcuts)
- 8oz (about half a box) fettuccine or linguine – I use fettuccine when I can, but spaghetti will absolutely work, just breaks up a bit more. My grandmother always insisted on Barilla, but honestly, store brand is fine.
- 2 cups chicken broth – Sometimes I use vegetable broth, especially if I’m out, or the low sodium stuff when I remember. Bouillon cubes in a pinch aren’t the end of the world either.
- 1 cup heavy cream – Or half-and-half, but the sauce is a bit thinner. I’ve tried with milk—eh, a bit sad, but edible.
- 3/4 cup grated Parmesan – Real stuff melts better, but that green tube? I use it anyway when it’s all I’ve got. (Shh!)
- 3 cloves garlic, minced – Or just a big spoon of jarred garlic; who’s judging?
- 1/4 cup butter – Salted, unsalted, whatever’s handy; sometimes I go a bit wild and toss in more.
- 1 tsp Italian seasoning – Or just some dried basil and oregano if you’re out.
- Salt & black pepper – To taste, but start light if your broth is salty.
- Optional extras: Handful of frozen peas, cooked chopped chicken, or even some sun-dried tomatoes (I tried olives once… that was a mistake, honestly).
Here’s How I Toss It All Together
- Break your pasta in half (or thirds, if using spaghetti) and lay it criss-crossed in the Instant Pot. This is one of those times I just do whatever fits best; don’t stress about the science here.
- Pour in broth, cream, minced garlic, butter, seasoning, and a pinch of salt and pepper. You do not need to stir, but just sort of nudge the pasta down with a spoon. If it’s peeking out, I tap the pot on the counter a couple times (somehow this feels like magic, even if it isn’t).
- Put the lid on, set valve to “Sealing,” and pressure cook on high for 7 minutes. Walk away, do a little happy dance, or fold a basket of laundry if you’re me.
- Quick release (carefully—steam facial is not included). It might look a bit watery and kind of weird at this point. That’s normal, promise.
- Add in the Parmesan and any extras. Stir, stir, stir—this is when it magically thickens. I usually sneak a little bite now just to “test” (aka, not so subtle sampling).
- If it still looks runny, let it sit for a couple of minutes. It always thickens up more than I expect.
Some Little Notes I’ve Learned The Hard Way
- The order you add stuff? Actually not that critical, but keep the cheese out until the end, or it gums up (voice of regret here).
- If you like extra garlicky, just chuck more in. It’s home cooking, not a chemistry exam.
- Pasta varieties may need a tweak—thin spaghetti cooks faster and gets softer, so shave off a minute if you hate mush.
- I’ve found a wooden spoon works better for stirring than metal for some reason. No idea why, but there it is.
If You Want to Tinker, Here’s What I’ve Tried
- Cream cheese swirl: I once tossed in a bit—makes it richer and tangier. Probably not for everyone.
- Mushrooms: Works great, just slice and throw them in before pressure cooking.
- Broccoli: Chop small and stir in afterward. If you add it before, it gets a little sad and mushy. Lesson learned.
- One time I tried bacon bits…eh, good in theory, but the texture threw me for a loop.
What If You Don’t Have An Instant Pot?
You can totally use a stovetop pressure cooker, but honestly, just do it in a big pot and simmer gently, stirring often. I admit, it’s not quite as hands-off, but it’ll get you close. For years, I just used a big old Dutch oven and it turned out fine—just more stirring, and maybe hide from your Italian friends so they don’t judge your process.
How To Store (If There’s Anything Left!)
Let it cool before shoving in the fridge; it’ll keep in an airtight container for 2-ish days—though, honestly, in my house it rarely survives past lunch the next day. It does thicken up as it sits; just stir in a splash of milk or broth when you reheat.
Ways We Love To Eat It
My personal favorite: Right out of the pot, standing in the kitchen. But for guests or family dinner (when I’m pretending to be an adult), I serve it with a sprinkle of extra parmesan and a few grinds of black pepper. Garlic bread on the side is our unofficial tradition—even store-bought is just fine. My kids dip everything in it, which is… a choice.
Pro Tips (Or, Things I Wish I’d Known)
- Don’t skip the quick release. I tried letting it slow release once, and ended up with pasta paste.
- Don’t add the cheese before pressure cooking, seriously. It turns into stringy weirdness. (Ask me how I know!)
- If you rush the stirring and don’t let it sit for that magic minute, it’ll be too soupy. Trust, waiting pays off.
- I always scrape the bottom when I add the cheese, because once I didn’t and had a lovely burned layer that wasn’t so easy to clean.
The Questions Folks Actually Ask Me
Can I use gluten-free pasta?
Yep! But, it tends to fall apart a little more, so maybe knock a minute off the cook time and don’t over-stir. Also, I wouldn’t use lentil pasta, that one was a disaster for me.
How do I make it vegetarian?
Swap the chicken broth for veggie broth, and honestly, add more veggies. Broccoli, spinach, or peas do the trick.
Is this really as easy as just dumping stuff in?
I know it sounds like cheating, but yes…it pretty much is. It’s not ‘restaurant-perfect’ but that’s exactly why I love it.
Can I freeze the leftovers?
Mmm, you could, but the texture goes weird when reheated. If I’m honest, I just eat it for lunch the next day instead; tastes better in my opinion.
Does the sauce get grainy?
Not if you don’t force the cheese (like I did once). Room temp parmesan melts in smooth, so be patient with it!
Random thought: Do you ever find yourself staring into the fridge, hoping dinner will materialize on its own? Same. That’s how this recipe survived—it basically cooks itself and lets me stare at my kitchen aimlessly for 10 minutes.
Ingredients
- 12 oz fettuccine pasta, broken in half
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 teaspoon black pepper
- Salt, to taste
- Chopped parsley, for garnish (optional)
Instructions
-
1Add fettuccine pasta, chicken broth, heavy cream, butter, garlic, black pepper, and a pinch of salt to the Instant Pot. Stir gently to separate the pasta.
-
2Lock the lid and set the Instant Pot to High Pressure for 7 minutes. Ensure the valve is set to sealing.
-
3Once the cooking time is up, quick-release the pressure carefully. Open the lid and stir the pasta well.
-
4Add grated Parmesan cheese and stir until the cheese is melted and the sauce is creamy. Adjust seasoning with additional salt and pepper if needed.
-
5Serve immediately, garnished with chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
