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Export 8 ingredients for grocery delivery
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.
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