Instant Pot Penne Alfredo
This Instant Pot Penne Alfredo is creamy, rich, and a family-friendly dinner you can get on the table in a matter of minutes! It doesn’t get much easier (or more delicious!) than this!
Prep Time10 minutes mins
Cook Time5 minutes mins
10 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Keyword: instant pot, instant pot recipe, penne, penne pasta
Servings: 4 servings
Calories: 171kcal
- 1 package 1 lb penne pasta
- 2 cups vegetable broth you can also use chicken broth for a non-vegetarian recipe
- ¼ tsp nutmeg
- 2 tsp oregano
- 4 oz cream cheese room temperature
- ½ cup half and half cream you can substitute with heavy cream
- ¼ cup chopped fresh parsley
Place the penne in the bowl of the instant pot, pour the broth, the nutmeg and the oregano. Push the penne to immerse them as much as possible in the liquid. Close the pressure cooker with the pressure button in the sealing position.
Select "pressure cook or manual", set 5 minutes to "high". The pressure will take about 8 minutes to rise before starting to cook.
When the end of the cooking alarm sounds, release the pressure.
Remove the lid, add the cream cheese, Parmesan and cream and stir for a few seconds. Cover without closing tightly and let stand 2 minutes to let the cheeses melt. Uncover, stir and serve immediately sprinkled with parsley.
This dish can be kept in an airtight container in the fridge for up to 4 days. Do not freeze
If you have leftovers, you can add 1 to 2 tbsp to the pasta when you are going to reheat, this will make the sauce creamier.
Calories: 171kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 574mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg