Step 1

In this exact order, add the chicken broth, whipping cream, butter, salt, pepper, and garlic. Do not stir as it could cause the cream to burn on the bottom of the pot during cooking.

Step 2

Break the pasta in half and add to the liquid, do not stir the pasta into the pot, but it's ok to gently press the pasta into the liquid to make sure it's covered.

Step 3

Pressure cook (or Manual cook) for 6-7 minutes (6 min for al dente). Natural release for 5 minutes and then quick release.

Step 4

Remove the lid, add the parmesan, and stir the pasta.

Step 5

The instant pot alfredo will be very saucy but will thicken upon standing. Serve and enjoy!

Step 6

Makes 4 servings.