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Dump and Start Instant Pot Alfredo Recipe

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This recipe for Dump and Start Instant Pot Alfredo is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 1/2 cups chicken broth
1 1/2 cups heavy cream
1 tsp minced garlic, dried
salt and pepper, to taste
1/2 lb dry linguine noodles, broken in half
3/4-1 cup parmesan cheese, shredded
Directions:
Directions:
Instructions
Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I'd recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release.
Let the noodles and sauce sit for a minute or so. THIS IS VERY IMPORTANT. Your cheese will not melt into the sauce if it doesn't cool for a minute or two.
Gradually stir in the parmesan cheese.
It's ready to eat, Enjoy!
Notes
This recipe can easily be doubled!
Add shedded cooked chicken for a meal

Leftovers are best when you add a splash of milk in after it is reheated.
Personal Notes:
Personal Notes:
Nutrition Information: YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 511 TOTAL FAT: 37g SATURATED FAT: 23g TRANS FAT: 1g UNSATURATED FAT: 11g CHOLESTEROL: 114mg SODIUM: 700mg CARBOHYDRATES: 31g FIBER: 2g SUGAR: 4g PROTEIN: 14g

 

 

 

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