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Instant Pot Creamy Shrimp Fettuccine

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5 from 8 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 5 minute NPR)
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Creamy homemade alfredo sauce coats tender fettuccine noodles and shrimp. You’ll be licking your plate clean!


  • 2 Tbsp butter
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 2 cups chicken broth
  • 8 oz fettuccine noodles
  • 1 (16 oz) package frozen raw shrimp (tail off, peeled and deveined)
  • 1 cup heavy cream
  • 1 cup shredded parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper
  • 1 tsp dried parsley


  1. Turn Instant Pot to sauté setting. When display says HOT add in the butter and swirl around to melt. Add in the onion and sauté for about 4-5 minutes. Add in the garlic and sauté for 30 seconds.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Break pasta in half and add it in a criss-cross pattern. Gently press down with a spoon to submerge as much as possible (it won’t all be covered). 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
  4. Stir in shrimp and cream. Turn on the sauté setting and cook until shrimp is pink, stirring every 30 seconds or so. 
  5. Turn off sauté setting. Stir in parmesan, salt, pepper, red pepper and parsley.
  6. Serve and enjoy!


If you’d like a thicker sauce you can thicken with a cornstarch slurry in step 4. 

  • Category: Seafood
  • Method: Instant Pot