Step 1

Turn on the 'SAUTE' setting on your Instant Pot, and add the butter and garlic.

Step 2

Stir the butter and garlic, and Saute it for a couple of minutes, or just until the garlic really sizzles.

Step 3

Turn off the Saute setting, and add the chicken broth, cream, garlic salt, and pepper.

Step 4

Stir altogether, and place the lid on the Instant Pot until it beeps and locks.

Step 5

Make sure the pressure valve is set to 'SEALING', and press the MANUAL setting, and set the time for 1 minute. Instant Pot will take an additional 8-10 minutes to increase pressure.

Step 6

When the Instant Pot is finished cooking, beeps and goes to off, with a pot holder, carefully turn the pressure valve to 'VENTING', and release the pressure.

Step 7

When the pressure float valve drops down, and the pressure has all been released, open the lid to the pot, and stir the cream mixture.

Step 8

Mix the flour with the Parmesan cheese, and stir well to coat cheese in flour.

Step 9

Stir the Parmesan cheese into the cream, and continue to stir until it melts.

Step 10

Add the finely minced parsley, and allow the Alfredo Sauce to cool a bit. Pour into a jar, and when completely cool, refrigerate until time to use.