Instant Pot Pumpkin Fettuccine Alfredo
This instant pot pumpkin fettuccine alfredo is a spin-off on a classic that you will love. There is nothing traditional about this recipe but it is so good and super easy to make!
Servings: 4
Calories: 966kcal
Equipment
- Instant Pot
Ingredients
- 1 lb fettuccine
- 4 cups water
- 4 tbsp salted butter
- 1 1/2 cups heavy cream
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup parmesan cheese freshly grated
- 1 tsp fresh sage
- 1 tsp red crushed pepper optional
- 1/2 tsp granulated garlic
- salt and pepper to taste
Instructions
- Add 4 cups of water to the instant pot. Break the fettuccine pasta in half and sprinkle them into the instant pot in random order. It should not be aligned perfectly. Press the fettuccine down gently but do not mix. Add 4 tbsp of salted butter on top of the fettuccine and then place the lid on the pot. Seal the valve. Press the "pressure cook" function and cook for 7 minutes.
- Once the 7 minutes are up, do a quick release by unsealing the valve. Once all of the pressure is released open the lid and stir the pasta for about 1 minute. Add the heavy cream, parmesan cheese, pumpkin puree, red crushed pepper, granulated garlic, and sage. Season generously with salt and pepper.
- Mix well for about 20 seconds and then press the "saute" function. The saute function will help thicken the sauce. Serve with extra parmesan cheese and enjoy while warm!
Notes
- The cooking time does not include the time the instant pot takes to come to pressure.
- Please read the instant pot manual before using it.
Nutrition
Calories: 966kcal | Carbohydrates: 90g | Protein: 28g | Fat: 56g | Saturated Fat: 33g | Cholesterol: 265mg | Sodium: 582mg | Potassium: 503mg | Fiber: 6g | Sugar: 5g | Vitamin A: 11608IU | Vitamin C: 3mg | Calcium: 423mg | Iron: 3mg