EASY INSTANT POT PASTA ALFREDO

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I didn't get a picture b/c Gavin ate it all before I remembered, but this is from melskitchencafe.com, and it was a fast, easy week night meal.

This doesn't taste quite like alfredo, but it's good enough and I would make it again. Next time, I would add 1 tsp. parsley, double the salt, and add fresh garlic at the end. 

EASY INSTANT POT PASTA ALFREDO

  • 3 cups chicken broth (I use low-sodium)
  • 2 cups milk I only had 1%
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream or whipping cream
  • 1 teaspoon garlic powder I would add 2 cloves of fresh garlic at the end with the cheese and 1 tsp. dry parsley
  • ½ teaspoon salt I would definitely double this
  • ⅛ teaspoon black pepper
  • 16 ounces (454 g) pasta (see note) We did shells
  • ½ to 1 cup (57 g) freshly grated Parmesan cheese I think it needs a full cup

You spray the instant pot, add the broth,  mix the flour and milk together and dump that in, add the cream, pasta, seasonings, and stir. Then, we pressure cooked ours for 4 minutes and then let it sit 1 minute and then depressurized and stirred in the cheese.

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