Instant Pot Parmesan Lemon Pasta

Name: Instant Pot Parmesan Lemon Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by gailanng

"From https://recipes.instantpot.com/recipe/parmesan-lemon-pasta "

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

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)

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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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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