Best Fettuccine With Parsley Butter In Pressure Cooker Recipes

FETTUCCINE WITH PARSLEY BUTTER IN PRESSURE COOKER

Steps:

• In a pressure cooker, heat oil. Stir fettucine into hot oil.
• Add broth, salt, pepper, and savory. Secure lid.
• Over high heat, develop steam to HIGH PRESSURE. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Drain fettucine through a colander and return to cooker.
• Add butter and parsley, mixing gently until fettuccine is well coated.
• Pour into a serving bowl. Sprinkle with cheese.
• Makes 6 servings.

PRESSURE COOKER RATATOUILLE

Steps:

• Heat olive oil in pressure cooker using the Brown setting.
• Add onions, garlic, peppers and brown until the onion is soft.
• Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
• Cover and set to high pressure for 5 minutes.
• Release the pressure using the quick release method.
• Unlock and remove lid, add the basil and parsley.
• Adjust seasonings to taste.

INSTANT POT® CREAMY PASTA WITH CHICKEN THIGHS AND MUSHROOMS

Steps:

• Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot®). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
• Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
• Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir. Close and lock the lid, making sure the pressure/steam release switch is set to Sealing.
• Select high pressure according to manufacturer's instructions; set timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.

FETTUCCINE WITH GARLIC, PARSLEY, AND PARMESAN

Steps:

• Bring a large pot of salted water to a boil.
• Add the fettuccine, and cook until the pasta is al dente, 6 to 8 minutes.
• When the pasta is cooked, rinse it in cold water, drain well, and reserve.
• While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute pan.
• Add the garlic cloves and saute them very gently, turning often for 4 minutes, until light golden brown and softened.
• Remove the garlic cloves from the pan, and reserve.
• Add the drained pasta to the pan, and saute over medium heat for 2 minutes, until warmed through.
• Add the browned garlic cloves, Parmesan cheese, parsley, lemon pepper, and seasoning salt, and toss the pasta well to combine.

FRESH BOUQUET GARNI BY TOULA PATSALIS

Steps:

• Tie together with cotton twine. Add to the ingredients while cooking your favorite dish.