Instant Pot Creamy Penne Alfredo is a recipe that you're going to want to keep close by for a quick and easy dinner. Dump it, press start, and enjoy this rich, creamy, classic comfort food in under thirty minutes!
Delicious pasta dishes are a great option for family dinners. They're inexpensive and you can whip most of them up in no time at all. If you are on the hunt for more quick pasta recipes, some of our favorites are One Pot Bruschetta Chicken Pasta, My Best Baked Macaroni & Cheese, and Penne Alla Vodka.
There is always one of those nights where we are in a pinch for time and need a quick dinner to whip up. This Instant Pot Creamy Penne Alfredo is perfect for those nights. Just dump the ingredients into your instant pot and let it do its thing.
This recipe is amazing as it or if you have a rotisserie chicken on hand, shred that baby up and add it to your plate if you'd like. You can also throw in some frozen veggies in the instant pot before cooking. It's so versatile and you really can't mess it up.
This version of alfredo pasta is a winner for picky eater's and the kiddos will love it! And if you love pasta dishes with alfredo sauce, you might also want to give Steak Alfredo a try!
Recipe Ingredients
- penne pasta: any short cut pasta that you love will work great
- chicken broth: you can also use vegetable broth for a vegetarian-friendly recipe
- spices: the combination of nutmeg and oregano blend perfectly with this recipe
- cream cheese: for perfect creaminess
- heavy cream: trust me on this one!
- fresh parsley: fresh herbs make everything taste and look better
How to Make Instant Pot Creamy Penne Alfredo
- Add pasta and seasoning to instant pot. 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.
- Cook the pasta. Add the 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.
- Add alfredo sauce ingredients. 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.
Recipe FAQ's
Some great side options would be Oven Roasted Broccoli with Garlic, a simple side salad, or if you have the time a delicious homemade breadstick would be tasty.
You could swap out the heavy cream for evaporated milk, or whole milk. Just keep in mind the consistency and flavor might change just a bit.
Recipe Tips
- Storage: This dish can be kept in an airtight container in the fridge for up to 4 days. Do not freeze.
- Reheating: If you have leftovers, you can add 1 to 2 tablespoons of cream to the pasta when you are going to reheat, this will make the sauce creamier.
- Add In's: You can add in a variety of protein like cooked chicken or shrimp. You can even add in any veggies you like, or when you plate your pasta add a bed of fresh leafy greens to the bottom of your bowl.
More Delicious Instant Pot Recipes
- Instant Pot Mac & Cheese
- Pork Carnitas
- Pork and Beans
- Instant Pot Homemade Apple Sauce
- Red Beans & Rice
- Gyro Style Shredded Beef
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Instant Pot Creamy Penne Alfredo
Ingredients
- 16 ounces penne pasta
- 2 cups chicken broth you can also use vegetable broth for a vegetarian-friendly recipe
- ¼ teaspoon ground nutmeg
- 2 teaspoon dried oregano
- 4 ounces cream cheese at room temperature
- ½ cup heavy cream you can substitute with half-and-half
- ¾ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- 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.
Notes
- 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 tablespoons of cream to the pasta when you are going to reheat, this will make the sauce creamier.
This really is so easy to make and I love that it can be made gluten-free for me as well. Thank you so much!
Mine wasn’t cooked all the way. I used an entire box of penne. Was that too much? I feel like the 2 cups of chicken broth was not enough liquid. Any thoughts?
Hmmm I don't know why that happened? You can always add a bit more liquid and set it on the sauté setting and boil it for a minute to finish cooking the noodles or next time add more liquid at the start. I also know that you could cook the noodles in the chicken broth and the heavy cream. Maybe I will have to make this again and see if I can troubleshoot any liquid issues! Thanks for your comment!