Instructions

• Step 1: Sauté the Garlic - Turn on your Instant Pot and select the “Sauté” function. Add the oil and let it heat up for about a minute. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
• Step 2: Add the Noodles - Add the broken fettuccine noodles to the pot. Pour in the chicken broth (or vegetable broth) and stir well to ensure the noodles are submerged. Add salt and pepper to taste.
• Step 3: Pressure Cook - Close the lid of the Instant Pot and ensure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes.
• Step 4: Quick Release - Once the cooking time is up, carefully perform a quick release by turning the valve to “Venting.” Be cautious of the steam!
• Step 5: Thicken the Sauce - After the pressure has released, open the lid and stir the noodles. In a small bowl, whisk together the milk, cornstarch, onion powder, dried basil, and dried parsley flakes. Pour this mixture into the pot and stir well.
• Step 6: Add the Parmesan - Turn the Instant Pot back to the “Sauté” function and cook for about 2-3 minutes, stirring constantly until the sauce thickens. Once thickened, remove the pot from heat and stir in the freshly grated parmesan cheese until melted and creamy.
• Step 7: Serve and Enjoy! - Taste and adjust seasoning with additional salt and pepper if needed. Serve your Instant Pot Skinny Fettuccine Alfredo immediately, garnished with extra parmesan cheese and fresh herbs if desired.