Have you ever wondered how Alfredo sauce came to be? If you’re quirky like me, then you’ve sat motionless in deep thought on the couch or in your car prior to running your errands and pondered how Alfredo sauce came to be.
I really enjoy diving in and learning the history of things. Before we dive into a plate of delicious Instant Pot Afredo, let’s take time to dive into the history of this classic Italian American dish?
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The story goes that around the year 1914 was a man by the name of Alfredo di Lelio. Alfredo was trying to create a new recipe to please his pregnant wife (awwww!).
From his efforts he combined parmesan cheese and butter and poured that over fettuccine noodles. His new creation was loved by his wife so much that Alfredo di Lelio opened a restaurant in Italy where he served his fettuccine alfredo dish.
In time, di Lelio made the trek across the ocean and arrived in New York city. There he opened another restaurant and called it “Pasta al Burro,” which translates to “pasta with butter.”
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What about the cream? Well, I’m not entirely sure how the cream was added to the dish. In Italy, the cream is not generally used because it is considered to be too heavy.
It is my opinion that the cream is part of the Americanized version of the original dish. This dish was enjoyed mostly by lower-income families because it was a cheap dish to prepare, yet it was filling and wholesome.
However, over the years this classic dish has been adapted by all classes and enjoyed by most.
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Now it’s time to pull out the Instant Pot and get to making one of the easiest and most delicious recipes out there! Whether you have a large family or just starting your family, you’ll be amazed by not only the taste, but you’ll also have plenty of leftovers. This recipe is also kid tested and approved! Enjoy!
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2 cups heavy cream
½ cup butter
¼ cup cream cheese
1 cup parmesan cheese
1 tsp salt
½ tsp pepper
1 package Fettuccine noodles (16 ounces)
1 cup chicken broth
1) Combine all ingredients into the Instant Pot except the cream cheese and parmesan cheese.
2) Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using manual for 6 minutes, let pressure naturally release. The rule of thumb for the pasta you are using is to half the cooking time from what the box recommends.
3) Remove the lid and stir in cream cheese and parmesan cheese until melted. Serve while warm.
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- 2 cups heavy cream
- 1/2 cup butter
- 1/4 cup cream cheese
- 1 cup parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- Fettuccine noodles
- 1 cup chicken broth
Combine all ingredients into the Instant Pot except the cream cheese and parmesan cheese.
Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using manual for 6 minutes, let pressure naturally release.
Remove the lid and stir in cream cheese and parmesan cheese until melted. Serve while warm.