Description
A one pot meal of fettuccine noodles, homemade alfredo sauce and fresh broccoli florets. The fastest and easiest way to make fettuccine alfredo with broccoli!
Ingredients
Scale
- 2 tsp butter
- 1 Tbsp minced garlic
- 2 1/2 cups water
- 1 Tbsp Better than Bouillon Chicken Base (or vegetable base)
- 8 ounces uncooked fettuccine noodles
- 12 ounces fresh broccoli florets
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups parmesan cheese
Instructions
- Sauté garlic: Turn Instant Pot to sauté setting. When displays says HOT add in the butter and let it melt. Add in the minced garlic and sauté for about 30 seconds. Turn off pot.
- Deglaze the pot: Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon until it it dissolved.
- Add noodles: Break the fettuccine noodles in half and lay in the pot in a criss-cross pattern.
- Pot-in-pot broccoli: Place a tall trivet* into the pot. Add broccoli and about 3 Tbsp of water into a pot-in-pot dish with a lid*. Place the covered dish on top of the trivet.
- Pressure cook: Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Make the sauce: Carefully remove the broccoli dish and trivet and set aside. Stir in the heavy cream, Italian seasoning, garlic powder, kosher salt, pepper and parmesan cheese.
- Stir in broccoli: Drain water off of broccoli and stir the broccoli into the pot.
- Serve: Season to taste and serve and enjoy!
- Category: Pasta
- Method: Instant Pot