Entrée Instant Pot Recipes

Instant Pot Shrimp Alfredo

Instant Pot Shrimp Alfredo | The Foodie Eats

Instant Pot Shrimp Alfredo

Is there anything more comforting than a bowl of pasta? Probably not. Second question: Is there anything more satisfying than cooking an entire meal in one pot? Nope, that’s why you bought an Instant Pot! Well, this Instant Pot Shrimp Alfredo is both of those – with the classic flavor that we all love.

Splurge on the Cheese!

If you’ve never bought Parmigiano Reggiano before, I’d say now’s the time to go for it. Around the world, it is really considered the “King of Cheese”. There’s just something about the buttery and nutty flavor that is truly addictive. It’s not cheap, so I don’t use it often. But it really did take this simple Instant Pot Shrimp Alfredo to another level.

Instant Pot Shrimp Alfredo | The Foodie Eats

The Process

Instant Pot Shrimp Alfredo | The Foodie Eats

Defrost shrimp (if frozen) in cold water. Then remove shells and tails.

Instant Pot Shrimp Alfredo | The Foodie Eats

Add chicken broth, garlic, nutmeg, and salt to pot. Mix well.

Instant Pot Shrimp Alfredo | The Foodie Eats

Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!

Instant Pot Shrimp Alfredo | The Foodie Eats

Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!! Lock lid and cook for 2 minutes at high pressure.

Instant Pot Shrimp Alfredo | The Foodie Eats

Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.

Instant Pot Shrimp Alfredo | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 5 minutes. Then quick-release remaining pressure.

Instant Pot Shrimp Alfredo | The Foodie Eats

Mix pasta and sauce well, making sure to break up any noodles that may be stuck together.

Instant Pot Shrimp Alfredo | The Foodie Eats

Add all cheese to the pot and mix well.

Instant Pot Shrimp Alfredo | The Foodie Eats

Add shrimp to pot…

Instant Pot Shrimp Alfredo | The Foodie Eats

and mix, making sure to submerge all shrimp. Return lid to pot and let sit for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.

And the AMAZING Result…

Instant Pot Shrimp Alfredo | The Foodie Eats

And as Always… Please Pin & Share the Love!

Instant Pot Shrimp Alfredo | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Shrimp Alfredo | The Foodie Eats
4.7 from 13 votes
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Instant Pot Shrimp Alfredo

This pasta is just about as easy as it gets. But still delivers the classic flavors we all love!

Course Main Course
Cuisine Italian
Prep Time 1 minute
Cook Time 14 minutes
Sitting Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 392 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. large shrimp 21/25
  • 4 cups chicken broth
  • 2 Tbsp. garlic minced
  • 1/4 tsp. ground nutmeg
  • 1 tsp. sea salt
  • 16 oz. fettuccine broken in half
  • 2 cups heavy cream
  • 6 oz. Parmigiano-Reggiano cheese grated

Instructions

  1. Defrost shrimp (if frozen) in cold water. Then remove shells and tails.

  2. Add chicken broth, garlic, nutmeg, and salt to pot and mix well.

  3. Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!

  4. Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!! 

  5. Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 5 minutes. Then quick-release remaining pressure.

  6. Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.

  7. Mix pasta and sauce well, making sure to break up any noodles that may be stuck together. Add all cheese to the pot and mix well.

  8. Finally, add shrimp to pot and mix, making sure to submerge all shrimp. Return lid to pot and let sit for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.

  9. Serve topped with cracked black pepper (and maybe more cheese).

Nutrition Facts
Instant Pot Shrimp Alfredo
Amount Per Serving
Calories 392 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 190mg 63%
Sodium 727mg 30%
Potassium 242mg 7%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 1g
Protein 20g 40%
Vitamin A 14.3%
Vitamin C 3.1%
Calcium 26.9%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.
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38 Comments

  • Reply
    Jacqueline
    July 19, 2018 at 8:42 pm

    Do you turn off the instant pot or do you leave it on keep warm after QR?

    • Reply
      Chef Gary
      July 19, 2018 at 8:55 pm

      Definitely “keep warm” so that you don’t lose too much heat to cook the shrimp.

  • Reply
    Shannel
    August 27, 2018 at 8:07 pm

    What would be a good substitute for the Chicken broth? Have a family member allergic to poultry. Thanks!

    • Reply
      Chef Gary
      August 29, 2018 at 12:30 pm

      Vegetable broth should work.

  • Reply
    Lori
    October 27, 2018 at 9:40 pm


    I made seafood stock with my shrimp shells and clams. Seafood fettuccine is my husbands favorite. This recipe was a huge hit !!

    • Reply
      Gary
      October 28, 2018 at 12:47 pm

      Awesome! Now I think I want to make it again. Lol..

      • Reply
        Melodie
        March 7, 2019 at 4:54 pm

        Do you use precooked shrimp or raw?

        • Reply
          Gary
          March 7, 2019 at 7:20 pm

          Raw.

  • Reply
    Vivian
    October 31, 2018 at 1:04 pm


    Love this recipe!! I’ve made this meal 2 times this month!

  • Reply
    Tom
    November 19, 2018 at 9:29 am


    This was too much liquid. The quick release spewed starch and liquid all over the place. I tried covering the valve with a dish towel, which got soaked. I also ended up with a pool of liquid on the counter and a super messy lid and valve. The alfredo tasted pretty good, but not creamy enough in my opinion. Of course, so much liquid spewed out, who knows??

    • Reply
      Gary
      November 20, 2018 at 11:42 am

      Sorry you had a mishap. I’ve had that happen with some rice dishes before, but never with pasta. Not sure why it happened to you.

    • Reply
      Val
      January 10, 2019 at 1:31 pm


      The best thing to do on a pressure cooker using any recipe is to allow it to natural release for maybe 5 min. In the case of pasta, I would put the cooking time to only 2 min. & wait till it depressurize about 3 min. Then release the pressure but never use a towel, I’ve learned that this is a safety issue. Good luck & God Bless.

  • Reply
    Julie
    December 30, 2018 at 11:11 pm


    This was absolutely delicious! It was the first thing I made in our instant pot, and was way better than any shrimp fettuccine alfredo you can get in any restaurant!!! Will make it again for sure!!!

    • Reply
      Gary
      December 31, 2018 at 1:49 pm

      Glad you liked the recipe! And really glad your first try was a success. Good job!

  • Reply
    Abby
    January 2, 2019 at 7:05 pm

    Can I use the pasta button on pressure cooker because I don’t have a manual option?

    • Reply
      Gary
      January 2, 2019 at 8:55 pm

      I don’t think it matters if you use a preset or not. You just want to cook it for 4 minutes at high pressure.

  • Reply
    Briana
    January 3, 2019 at 2:15 am


    I’m a huge lover of a great shrimp Alfredo and have a hard time deviating from my tried and true method but this takes the cake! Will never go back! Do you think there would be an issue if I wanted to double the recipe?

    • Reply
      Gary
      January 3, 2019 at 9:50 am

      So glad you liked it! It’s hard to say whether doubling will yield the same results. It’s a tricky thing, but probably worth a try.

  • Reply
    Mary
    January 7, 2019 at 10:26 pm

    What other cheese could you use. Not sure my store will have that one.

    • Reply
      Gary
      January 8, 2019 at 10:31 am

      Traditionally, Parmigiano reggiano is all you want to use. You can find it even at Walmart.

    • Reply
      Sherri
      June 18, 2019 at 11:34 am

      I hope you were able to find it, Mary…. We got ours recently at a store called LIDL.. AND IT WAS AWESOME for this recipe… 🌸

  • Reply
    Corey Mott
    January 9, 2019 at 7:26 pm

    I dont have the name brand instapot . It’s a 10-1 so not sure what setting to put it on. Please help

    • Reply
      Gary
      January 10, 2019 at 10:03 am

      Can you be more specific of your brand?

  • Reply
    Kody
    January 19, 2019 at 8:35 pm


    Great recipe! Only problem was the sauce didn’t thicken up so it was very soupy. Maybe user error?

  • Reply
    Nicole
    January 23, 2019 at 9:45 am

    I don’t have fettuccine noodles on hand but lots of spaghettini, would I need to decrease the cook time?

    • Reply
      Gary
      January 23, 2019 at 10:21 am

      The rule for cooking pasta in the Instant Pot is this… Divide the time on box in half, then subtract 2 more minutes. So if it says 8 minutes, you’d do 8 divided by 2 (which is 4) minus 2 — a total of 2 minutes with quick-pressure release. Make sense?

      • Reply
        Nicole
        January 23, 2019 at 10:45 am

        Great tip! Thank you.

  • Reply
    Kihani
    January 23, 2019 at 5:00 pm


    Could this be made in a crockpot?

    • Reply
      Gary
      January 23, 2019 at 6:09 pm

      I don’t think so.

  • Reply
    Cacy
    January 23, 2019 at 5:57 pm

    Do you leave on keep warm the 10 minutes the shrimp is cooking?

    • Reply
      Gary
      January 23, 2019 at 6:08 pm

      Yes.

  • Reply
    Rebecca
    January 25, 2019 at 9:41 pm


    This was my first time using the Instant Pot and it turned out great! I didn’t have heavy cream so I used 1.5 cups 1% milk and 1/2 cup melted butter instead. I followed the rest of the recipe exactly and it was delicious, will definitely make it again! Thanks!

  • Reply
    Lori
    February 4, 2019 at 5:46 pm


    Other than my IP geyser with the QR, this is EXCELLENT! Maybe my IP is smaller than yours at 6qt and I used spaghetti. Thanks. I will be making it again. The risk is worth the reward. 🙂

  • Reply
    Carey
    April 6, 2019 at 2:48 pm

    How about adding broccoli as an additional ingredient ? Would it be added at same time as raw shrimp but leave on top verses submerging shrimp & let cook the same 10 minutes as raw shrimp ?

    • Reply
      Gary
      April 7, 2019 at 7:05 am

      Broccoli will take longer to cook than shrimp. But I’m afraid that if you add it earlier, it will be mushy. You may want to steam it separately.

  • Reply
    vilija
    April 18, 2019 at 9:11 am


    This was delicious and the shrimp was cooked to perfection! I added a cup of thawed peas at the same time as the shrimp. However, following the recipe after 5 minutes of natural release, I did a manual release and like others mentioned, it sprayed everywhere and made a huge mess. It was still worth it, but I wish there was a way to avoid a cream geyser. That’s why I’m giving 4 stars instead of 5.

  • Reply
    Belinda
    April 23, 2019 at 10:43 pm

    My daighter is teaching me how to ise the instant pot and tomorrow we are going to make this recioe. I have wanting Alfredo

  • Reply
    Sherri
    June 18, 2019 at 10:17 pm


    We made the recipe this past Sunday, and let me just say: IT WAS OUTSTANDING!!! My daughter and I LOVED IT… We just finished the leftovers tonight… We will DEFINITELY be making this meal AGAIN… Thank You Gary!!! 👍🏽👍🏽👍🏽👍🏽👍🏽💕🌸♥️

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