Instant Pot Parmesan Lemon Pasta

Chef’s Note

“From ”








  • 1 tablespoonbutter
  • 2 garlic cloves, minced
  • 2 12 cupschicken broth
  • zest of one lemon
  • 3 tablespoonslemon juice, divided
  • 8 ouncesfettuccine
  • 1 cup grated parmesan cheese
  • 34 cuphalf-and-half
  • salt (to taste)
  • white pepper (to taste)
  • 2 tablespoonscornstarch
  • 2 tablespoonscold water
  • 8 ouncesgrilled chicken, sliced and warmed (optional)
  • 1 tablespoon finely chopped parsley (for serving)
  • additional parmesan cheese (for serving)
  • Directions

  • 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.
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