Step 1

Break the fettuccine noodles in half and place them into the Instant Pot. Pour the chicken broth, water, and olive oil over the noodles, making sure that they are mostly submerged. Add the minced garlic, salt, and pepper on top.

Step 2

Close the Instant Pot lid, making sure the pressure release valve is set to “sealing.” Select “Pressure Cook” or “Manual” mode and set the timer for 6 minutes at high pressure.

Step 3

While the pasta is cooking, whisk together the fat-free milk and arrowroot powder in a small bowl until smooth. Set aside.

Step 4

Once the Instant Pot timer is up, carefully perform a quick release of pressure by turning the valve to “venting.” Wait for the pressure to fully release before opening the lid.

Step 5

Pour the milk and arrowroot mixture into the Instant Pot, stirring well to combine with the cooked noodles. Turn on the “Sauté” function and cook for an additional 3-5  minutes, stirring constantly, until the sauce has thickened.

Step 6

Turn off the Instant Pot and add in the grated Parmesan cheese, stirring until melted and well incorporated.

Step 7

Finally, stir in the non-fat plain Greek yogurt until the sauce is smooth and creamy.

Step 8

Top with fresh chopped parsley and enjoy your instant pot fettuccine alfredo.