Recipe adapted from Tastes Better from Scratch.
Ingredients:
- 1 tsp. olive oil
- 6 garlic cloves, minced
- 8 oz. fettuccine noodles, broken in half
- 2 1/2 c. chicken or vegetable broth broth
- 1 c. milk , skim or 1%
- 3 tsp. cornstarch
- 1/2 tsp. onion powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried parsley flakes
- 1 c. freshly grated parmesan cheese
- Salt and pepper, to taste
- Lemon zest, optional
Directions:
- Sauté Garlic: Add oil to the IP and turn to sauté. Once hot add garlic and stir for 10 seconds. Turn IP off.
- Cook Noodles: Add broken pasta (alternating direction you place the fettuccine in the IP as you add more) 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 IP to sauté setting and stir gently until the sauce just begins to thicken; add lemon zest, if desired. Turn IP 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.
Skinny IP Fettuccine Alfredo
Ingredients
1 tsp. olive oil
6 garlic cloves, minced
8 oz. fettuccine noodles, broken in half
2 1/2 c. chicken or vegetable broth broth
1 c. milk , skim or 1%
3 tsp. cornstarch
1/2 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. dried parsley flakes
1 c. freshly grated parmesan cheese
Salt and pepper, to taste
Lemon zest, optional
Directions
- Sauté Garlic: Add oil to the IP and turn to sauté. Once hot add garlic and stir for 10 seconds. Turn IP off.
- Cook Noodles: Add broken pasta (alternating direction you place the fettuccine in the IP as you add more) 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 IP to sauté setting and stir gently until the sauce just begins to thicken; add lemon zest, if desired. Turn IP 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.