INSTANT POT PARMESAN LEMON PASTA

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Instant Pot Parmesan Lemon Pasta image

Make and share this Instant Pot Parmesan Lemon Pasta recipe from Food.com.

Provided by gailanng

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon butter
2 garlic cloves, minced
2 1/2 cups chicken broth
zest of one lemon
3 tablespoons lemon juice, divided
8 ounces fettuccine
1 cup grated parmesan cheese
3/4 cup half-and-half
salt (to taste)
white pepper (to taste)
2 tablespoons cornstarch
2 tablespoons cold water
8 ounces grilled chicken, sliced and warmed (optional)
1 tablespoon finely chopped parsley (for serving)
additional parmesan cheese (for serving)

Steps:

  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter is melted, add garlic and cook for 1 minute or until lightly browned.
  • Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function (*The MANUAL and PRESSURE COOK buttons are interchangeable). Use the +/- keys and program the Instant Pot for 3 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Stir, breaking up any pasta clumps and allow to cool slightly.
  • Add parmesan cheese, half-and-half and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste.
  • In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, using SAUTE mode, as needed.
  • Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.

Nutrition Facts : Calories 455.8, Fat 18.7, SaturatedFat 10.3, Cholesterol 94.3, Sodium 906.3, Carbohydrate 49.2, Fiber 2, Sugar 2.1, Protein 22.3

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