INSTANT POT PASTA ALFREDO
yield: 6 SERVINGS
prep time: 25MINUTES MINS
cook time: 6MINUTES MINS
INGREDIENTS
- 3 cups chicken broth (I use low-sodium)
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1 cup heavy cream or whipping cream
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 16 ounces (454 g) pasta (see note)
- ½ to 1 cup (57 g) freshly grated Parmesan cheese
INSTRUCTIONS
- Lightly spray the bottom and sides of a 6-quart electric pressure cooker with nonstick cooking spray. Pour in the broth.
- Whisk or blend the milk and flour together until smooth. Add to the pressure cooker along with the cream, garlic powder, salt, pepper, and pasta. Stir to combine.
- Secure the lid and set the valve to seal. Calculate the cooking time by taking the cooking time on the pasta package, cutting it in half and subtracting two more minutes. (So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes.) Cook on high pressure for the calculated time.
- Let the pressure naturally release for 10 minutes. Quick release the remaining pressure. If liquid spurts through the valve, close the valve and try again in a few minutes. Remove the lid and give the pasta a good stir.
- Add the Parmesan cheese and stir to combine. Season to taste with additional salt and pepper, if needed. Serve immediately with more Parmesan and/or grilled chicken, if desired.
NOTES
Pasta: I've made this with everything from shells to penne. It's very adaptable to different types of pasta, although I haven't tried it with strand pasta, like spaghetti or fettuccine. Follow the instructions in step #3 to calculate exact cooking time. Cooking Time: if you plan to let the pressure naturally release fully, you may want to subtract a minute or two off the cooking time so the pasta doesn't overcook.
©Mel's Kitchen Cafe — https://www.melskitchencafe.com/instant-pot-pasta-alfredo/
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