Instant Pot Alfredo Fettucine Or Linguine Recipes

EASY INSTANT POT FETTUCCINE ALFREDO

Steps:

• 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.
• 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).

INSTANT POT BEST FETTUCCINE ALFREDO

Steps:

• Add the broth to the Instant Pot. In batches, break the fettuccine in half so it fits in the pot and layer in a criss-cross fashion between batches. (NOTE: Sorry, nonnas! I'm aware that breaking pasta in half is an Italian sin, but I assure you the noodles will still feel plenty long. Besides, this also ensures even cooking and creates more portions!). DO NOT STIR the noodles, but rather just press down on them until they're mostly submerged in the broth (it's okay if some of the noodles stick above the broth). Top with half the stick of butter.
• Secure the lid, move the vale to the sealing position, and hit Manual or Pressure Cook at high pressure for 7 minutes. Quick release when done.
• When the lid comes off, give everything a stir (NOTE: If any noodles seem slightly fused together, keep stirring and lightly separating with the spatula.The noodles should separate easily.)
• Add the remaining half stick of butter and stir everything in the pot with a wooden spatula until the butter's melted.
• Lastly, add in the cream, Parmesan, garlic powder, pepper and Boursin. Stir until totally melded, about 1 minute and let rest for 5 minutes to fully come together.
• Serve immediately and top with freshly cracked black pepper, if desired. Goes great with garlic bread!

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Place the butter and garlic in the pot.
• Pour in the chicken broth and 1 cup of the heavy cream.
• Sprinkle in the fettuccine noodles, in a random pattern, and gently press them down.
• If Adding Chicken: Add the chicken, and space evenly over the noodles. Sprinkle with the salt and pepper.
• Press down on the mixture to submerge as many of the noodle as possible. Then place the lid on the pot, lock in place, and set the steam release knob to Sealing position.
• Press the Pressure Cook/Manual button or dial, then the +/- to select 6 minutes (7 minutes for a softer noodle). After the cook cycle has finished, let the pot sit undisturbed for 5 minutes (5 minute natural release).
• Manually release the remaining pressure in short bursts so no sauce spews out with the steam. When the pin in the lid drops, Carefully open the lid.
• Remove the chicken and give the pasta mixture a good stir. It may be a little soupy, but it will thicken up.
• Shred the chicken and add back into the pot.
• Add the grated parmesan and stir it in. If it's still a little too thin, just add a little more parmesan. If too thick, add the reserved heavy cream.
• Place the lid back on, vented, and let the pasta sit for a few minutes to thicken up.
• Serve with some nice bread and a salad.

INSTANT POT FETTUCCINE ALFREDO

Steps:

• Set the Instant Pot to saute for 3 minutes. Add the butter to melt and when the pot starts counting down add the diced shallot. Add minced garlic with 30 seconds remaining.
• Turn off saute and pour in the broth. Deglaze the bottom of the pot to ensure pieces of food are not stuck to the bottom.
• Break the fettuccine noodles in half and add to the pot. Pour in heavy cream, pressing down on the pasta to cover. Add salt and pepper. Seal the lid and set to pressure cook on high for 5 minutes. For a more al dente pasta, pressure cook for 3 minutes. *You can also cook for the amount of time you normally cook fettuccine if you have a specific tenderness that you like, without affecting the taste of the sauce.
• Complete a controlled quick release of the steam when finished (lightly press on the steam release valve in short bursts until all steam is released to avoid heavy cream spraying out and making a mess).
• Remove the inner pot to another surface. Wait 3 minutes, then add the cheese 1 cup at a time, mixing to melt and incorporate into the sauce between cups. Season with additional salt and pepper if desired. Serve immediately, garnished with parsley.

INSTANT POT ALFREDO FETTUCINE OR LINGUINE

Steps:

• Pour in the broth and cream to the insert of a 6-quart Instant Pot and then add the salt, pepper, garlic and nutmeg.
• Add the pasta; don't stir, but if there are noodles popping up, make sure they are pressed down in the liquid completely.
• Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to 5 or 6 minutes, depending on how tender you like your pasta, the brand of pasta you are using, and how long you are planning on letting it naturally release (see next step and notes to guide you).
• Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dishtowel or turn the knob back to pressure and let it release naturally another 4 to 6 minutes naturally before doing the quick release.
• Add the Parmesan cheese and stir thoroughly. Then let it sit for about 10 minutes or until cheese is melted. Serve the pasta immediately with fresh chopped parsley, and additional Parmesan, if desired.

INSTANT POT CHICKEN ALFREDO PENNE PASTA

Steps:

• Press "SAUTE" on the Instant Pot and let it heat up for a few minutes, then add in the oil.
• Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.
• Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.
• Add the pasta on top of everything and press it gently down into the liquid with a spatula (don't stir it in with the other ingredients). The liquid should barely cover the pasta.
• Place the lid on the Instant Pot and turn the valve to "sealing."
• Press the "MANUAL" button and cook for 4 minutes.
• When the Instant Pot is finished cooking, move the valve to "venting" and do a quick release of the pressure. Remove the lid.
• Press the "SAUTE" button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.
• In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.
• Top with fresh Parmesan cheese and basil, if desired.