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Instant Pot Shrimp Alfredo | The Foodie Eats

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 392kcal
Author Gary White


  • 1 lb. large shrimp 21/25
  • 4 cups chicken broth
  • 2 Tbsp. garlic minced
  • ¼ tsp. ground nutmeg
  • 1 tsp. sea salt
  • 16 oz. fettuccine broken in half
  • 2 cups heavy cream
  • 6 oz. Parmigiano-Reggiano cheese grated


  • Defrost shrimp (if frozen) in cold water. Then remove shells and tails.
  • Add chicken broth, garlic, nutmeg, and salt to pot and mix well.
  • Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!
  • Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!! 
  • 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. (If starchy bubbles try to escape the vent, simply close the vent for 30 seconds or so, then release again in intervals.)
  • Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.
  • 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.
  • Finally, add shrimp to pot and mix, making sure to submerge all shrimp. Return lid to pot and let sit on keep warm setting for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.
  • Serve topped with cracked black pepper (and maybe more cheese).



  • In the U.S., the size of the shrimp is marked on the bag as count per pound. For this recipe, we used 21/25.
  • You can substitute different kinds of pasta, even gluten-free pasta, by using this rule: 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. 
  • This recipe uses raw, not precooked, shrimp.
  • Yes, the shrimp really will cook through using the residual heat and keep warm setting. It is common for people to overcook their shrimp. Do not make this mistake! The shrimp will turn pink and appear an opaque white, instead of clear, when fully cooked. See the process shots above for an example of uncooked shrimp versus the finished product picture. If your shrimp is a bright white, it is most likely overcooked.  Likewise, if all the shrimp is very tightly curled, it is most likely overcooked. The internal temperature of fully cooked shrimp is 120° F . Do not eat shrimp that is gray or translucent (clear) after cooking. If you shrimp is not cooked through after this step, do not place under pressure again. Instead, switch to sauté and allow to return to a boil, uncovered. Shut off pot as soon as a boil is reached. 
  • This dish can be stored in the fridge for 3 to 4 days in a tightly sealed container.
  • If you choose to add broccoli, I recommend steaming it separately to avoid either mushy or undercooked broccoli.


Calories: 392kcal | Carbohydrates: 30g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 727mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 2.6mg | Calcium: 269mg | Iron: 1.9mg