Description
A creamy and flavorful fettuccine dish cooked in an Instant Pot.
Ingredients
Scale
- 8 ounces fettuccine noodles, broken in half
- 1 teaspoon oil
- 3 cloves garlic, minced
- to taste salt and pepper
- 2 1/2 cups low-sodium chicken broth (or vegetable broth)
- 1 cup milk, skim or 1%
- 3 teaspoons cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- 1 cup freshly grated parmesan cheese
Instructions
- Saute garlic: Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.
- Cook Noodles: Add pasta and chicken broth, making sure the noodles are covered in the liquid. Turn valve to sealed and cook on manual (high pressure) for 3 minutes. When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid. Stir pasta, breaking up any pieces that have stuck together.
- Add sauce ingredients: 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. Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.
- Serve: The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.
Notes
- The recipe is best when served fresh but can be stored in the refrigerator for a few days.
- Adjust spices according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg