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Creamy skinny fettuccine Alfredo in a bowl

Skinny Instant Pot Fettuccine Alfredo

Fettuccine pressure cooked in garlicky broth and finished with a light Parmesan Alfredo sauce made with milk instead of heavy cream.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 345
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz fettuccine broken in half
  • 1 tsp olive oil
  • 3 cloves garlic minced
  • 2 1/2 cups low sodium chicken or vegetable broth
Light Alfredo Sauce
  • 1 cup skim or 1% milk
  • 3 tsp cornstarch
  • 1 cup Parmesan cheese freshly grated
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley flakes
  • salt and pepper to taste

Method
 

  1. Set the Instant Pot to Sauté, heat the oil and cook the garlic 10 to 20 seconds. Turn off Sauté.
  2. Add the fettuccine in a crisscross pattern and pour in the broth, pressing the pasta under the liquid.
  3. Seal and cook on High Pressure for 3 minutes. Natural release 6 minutes, then quick release. Stir to separate the noodles.
  4. Whisk the milk and cornstarch and add to the pot with the Parmesan, onion powder, basil, parsley, salt and pepper.
  5. Turn on Sauté and stir 2 to 3 minutes until thickened. Rest a few minutes and serve with extra Parmesan.

Notes

Grate Parmesan fresh for the smoothest sauce. Reheat leftovers with a splash of milk.