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| https://cookingwithkarli.com/dump-and-start-instant-pot-alfredo/ |
3 cups heavy cream*
2 tsp dry minced garlic
1 tsp salt
fresh ground pepper, to taste
1 lb. linguine pasta, broken in half
1 1/2 - 2 cups freshly shredded parmesan cheese
Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. Do not stir, but make sure all noodles are covered. If you need to move some noodles around, that's okay.
Set your Instant Pot to Manual for 6 minutes, and then let it naturally release its pressure for an additional 6 minutes, then quick release.
Remove lid. Let the noodles and sauce sit for a minute or so until it stops bubbling - this is very important! Your cheese will not melt into the sauce if it doesn't cool for a minute or two.
Gradually stir in the parmesan cheese.
This recipe can be easily halved. Leftovers are best when you add a splash of milk to reheat.
*For a lighter version, substitute 5 cups broth & 2 cups evaporated milk.
adapted from cookingwithkarli.com
