Instant Pot Fettucine Alfredo

Prep time: 5 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients

8 oz. fettuccine noodles, broken in half
1 tsp. oil
3 cloves garlic, minced
salt and pepper
2½ cups low-sodium chicken broth (or vegetable broth)
1 cup milk, skim or 1%
3 tsp. cornstarch
½ tsp. onion powder
½ tsp. dried basil
½ tsp. dried parsley flakes
1 cup parmesan cheese, freshly grated

Related: Creamy Avocado Pasta

Instructions 

1. Add oil to the instant pot and turn to sauté. Once hot, add garlic and stir for 10 seconds. Turn instant pot off.
2. Add fettucine and chicken broth to the instant pot, making sure the noodles are covered in the liquid.
3. Turn valve to sealed and cook on manual (high pressure) for 3 minutes.
4. When the timer beeps, allow the pressure to naturally release for 6 minutes before turning the valve to release remaining pressure and opening the lid.
5. Stir pasta, breaking up any pieces that have stuck together.
6. In separate bowl, stir the cornstarch and milk together until smooth. Add to the instant pot along with the dry spices and parmesan cheese. Season with salt and pepper to taste.
7. Turn instant pot to sauté setting and gently stir noodles until the sauce just begins to thicken. Turn off instant pot.
8. The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese to thicken the sauce, as needed.

Nutrition facts: Calories: 405; Fat: 13 g; Protein: 22; Carbohydrates: 75 g; Sodium: 465 mg; Fiber: 1 g

Related: Baked Maple Glazed Salmon

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Reference: “Tastes Better from Scratch.” Instant Pot Skinny Fettucine Alfredo, 2018. Web. 10 Mar. 2020. <https://tastesbetterfromscratch.com/instant-pot-skinny-fettuccine-alfredo/>