Instant Pot Easy Scallops Alfredo


From Freezer to Instant Pot Cookbook

POSTED Mon, February 17, 2020



Total Time




We developed this pasta casserole with frozen bay scallops (rather than sea scallops) because bay scallops cook quickly and are readily available in the freezer section of most large supermarkets. If you can’t ...



  • Alfredo sauce icon
    Alfredo sauce

    1 ½ cups (about 360 g)

  • Chicken broth icon
    Chicken broth

    2 ½ cups (about 622.5 g)

  • Dried oregano icon
    Dried oregano

    ½ teaspoon (about 0.35 g)

  • Garlic powder icon
    Garlic powder

    ½ teaspoon (about 1.33 g)

  • Red pepper flakes icon
    Red pepper flakes

    ½ teaspoon (about 0.4 g)

  • Egg noodles icon
    Egg noodles

    340.5 g (about 340 ½)

  • Frozen bay scallops icon
    Frozen bay scallops

    454 g (about 2 cups)


  • 1. Add alfredo sauce to the inner pot
  • 2. Mix chicken broth, dried oregano, garlic powder and red pepper flakes into the sauce
  • 3. Stir egg noodles into the sauce
  • 4. Top with frozen bay scallops
  • 5. Close and lock the lid and turn the steam release handle to Sealing
  • 6. Pressure cook - Manual, High, 4 min
  • 7. Natural release - 1 min
  • 8. Release pressure - Quick venting
  • 9. Then cover with alfredo sauce
  • 10. Stir in until combined
  • 11. Set the lid askew over the pot and let sit for a couple of minutes so the noodles continue to absorb some of the liquid

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