Go Back
+ servings
Instant Pot Alfredo Sauce

Easy Instant Pot Alfredo Sauce with Fettuccine

Instant Pot Alfredo Sauce with Fettuccine is a delicious one-pot meal of fettuccine pasta in a cheesy, creamy, and flavorful sauce.
Course Main Course
Cuisine Italian
Keyword Instant Pot Alfredo Sauce
Prep Time 10 minutes
Cook Time 5 minutes
Building Pressure 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 831kcal
Author Catalina Castravet


  • 1 1/2 cups chicken broth or veggie broth
  • 1 cup evaporated milk
  • 1/2 cups heavy cream
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning mix
  • 1/4 teaspoon red pepper flakes or less
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 8 oz baby Bella mushrooms, sliced optional
  • 1/2 lb dry fettuccine noodles broken in half
  • 1 cup mascarpone cheese room temperature
  • 1 cup parmesan cheese, shredded

Cornstarch Slurry:

  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • Using a kitchen scale, measure the pasta to make sure you are not using more.
  • Add the following ingredients to the Instant Pot: broth, evaporated milk, garlic, thyme, Italian seasoning, red pepper flakes, salt, pepper, and sliced mushrooms (if using). Stir to combine.
  • Break the fettuccine noodles in half and add them to the pot. Distribute evenly on top, do not stir, just gently press to soak them into the liquid.
  • Take the time to check if you have a bunch of noodles stuck together, gently soak them in the liquid, otherwise, they will end up glued together when cooked.
  • Pour the cream over the noodles.


  • Cover and seal the lid. Make sure the valve points to Sealed.
  • Change the setting to Manual or Pressure Cook and adjust the time to 5 minutes.
  • Once Instant Pot beeps to show that it's done, wait 5 minutes (Natural Pressure Release), and after that do a quick release, by changing the position of the valve to Vent.
  • Carefully remove the lid and gently stir the noodles.
  • Let them sit in the sauce uncovered for about 1-2 minutes.
  • Add parmesan cheese and mascarpone, gently stir until fully combined.

Cornstarch Slurry:

  • The sauce will thicken more as it cools off. However, if you would prefer a thicker sauce, mix cornstarch and water in a small bowl until fully combined.
  • Select Sauté, add the cornstarch slurry to the Instant Pot, stir and simmer for 2 minutes. The sauce will thicken more as it cools off.
  • To thin out the sauce, add more milk or cream, and stir to combine. Simmer for 1-2 minutes.



Calories: 831kcal | Carbohydrates: 78g | Protein: 44g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 137mg | Sodium: 981mg | Potassium: 983mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1150IU | Vitamin C: 2.6mg | Calcium: 782mg | Iron: 4.9mg