30-Minute Pressure Cooker Fettuccine Alfredo
Creamy one-pot fettuccine combining roasted mushrooms, caramelized onions, and tender butternut squash in a silky Parmesan sauce. White wine deglazes the pan while heavy cream builds richness, finished with fresh nutmeg for warmth. Perfect for weeknight dinners when you want restaurant-quality comfort food without the cleanup. This version skips traditional butter-only Alfredo for a vegetable-forward approach that feels both indulgent and nourishing, cooked entirely in a pressure cooker for efficiency.
Ingredients
- 3 tablespoon unsalted butter
- 2 cup cremini mushrooms, chopped into bean-sized pieces
- 1 large yellow onion, finely diced, about 2 cups
- 2 teaspoon kosher salt, heaping, plus 1 large pinch
- ½ teaspoon freshly cracked black or white pepper
- 1 ½ pound butternut squash, seeds and skin removed, cut into 3/4-inch cubes
- 1 cup white wine
- ¾ cup heavy cream
- 1 pinch ground nutmeg
- ½ pound fettuccine noodles, dried
- ¼ cup water, room temperature
- 1 cup Parmesan, grated and tightly packed, about 2.5 ounces, plus more for serving
Instructions
- 1
Set multi-cooker to saute and melt butter.
- 2
Add mushrooms and brown for about 5 minutes, then remove with slotted spoon.
- 3
Saute onions with squash, salt, and pepper for a few minutes until onions turn translucent.
- 4
Pour in white wine and scrape up browned bits from pan bottom.
- 5
Add cream and nutmeg, stir until mixture simmers.
- 6
Break fettuccine noodles in half by hand and add to pot with water.
- 7
Stir to submerge noodles as much as possible.
- 8
Cover and pressure cook on high for 5 minutes, or 6 minutes for softer pasta.
- 9
Release pressure naturally for a few minutes, then quick release via steam valve.
- 10
Stir in Parmesan and reserved mushrooms plus pinch of salt.
- 11
Toss until cheese melts and sauce coats noodles glossily.
- 12
Let squash chunks break apart naturally as you stir.
- 13
Top individual bowls with additional Parmesan.
Tips
Break fettuccine in half before cooking so it fits evenly in the pot and cooks uniformly without crowding.
Let pressure release naturally for a few minutes before quick release to prevent splashing and allow residual heat to finish cooking noodles gently.
Good to Know
Refrigerate in airtight container up to 3 days. Sauce thickens as it cools; add splash of cream or broth when reheating.
Prepare vegetables and measure ingredients the night before. Do not cook pasta ahead; assemble only when ready to cook.
Serve immediately in warm bowls topped with extra Parmesan. Pair with crisp white wine or light salad.
Common Mistakes
Use high pressure for full 5 minutes to avoid undercooked squash, which stays firm if only briefly cooked.
Stir pasta into sauce immediately after pressure release to prevent sticking to pot bottom.
Add Parmesan after pressure releases; adding it during cooking risks clumping or separating.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without a pressure cooker?
Yes. Saute mushrooms, onions, and squash as directed. Add wine and cream, then bring to simmer. Add pasta and water, cover, and simmer 12-15 minutes stirring occasionally until noodles and squash are tender. Finish with cheese as directed.
What if I prefer firmer pasta?
Use 5 minutes pressure cook time for al dente texture. If you like softer pasta, use 6 minutes. Release pressure carefully either way to prevent splashing.
How long can I keep leftovers?
Refrigerate up to 3 days in an airtight container. The sauce thickens significantly when cold. Reheat gently on stovetop, stirring in a splash of heavy cream or vegetable broth to restore creaminess.