Instant Pot Parmesan Lemon Pasta Recipes
INSTANT POT PARMESAN LEMON PASTA
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
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
INSTANT POT® CREAMY LEMON CHICKEN PASTA
This easy pasta dinner cooks together in one pot--your Instant Pot®! The recipe makes 8 servings, so is great for a crowd, or you can save the leftovers for lunches to eat over the following few days.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
- Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. 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.
- Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.1 g, Cholesterol 85.6 mg, Fat 13.9 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 7.2 g, Sodium 1028.1 mg, Sugar 3.2 g
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- Add the pasta, butter cut in small chunks, broth, tomatoes, garlic, Italian seasoning, salt and pepper to your Instant Pot. Stir to combine. You may want to make sure the butter is submerged as sometimes butter can splatter when doing a quick release.
- Close the Instant Pot and make sure pressure valve is set to "sealing." Set to pressure cook on high for 5 minutes. (It will wake 10-15 minutes for pressure to build up depending on your pressure cooker.)
- When timer is up and cycle is complete, do a quick release. Stir in the spinach to allow to wilt. Stir in the cream and parmesan and allow the cheese to melt. Serve with extra cheese on top.
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- Turn your Instant Pot to the saute function. When the display reads HOT add in the butter. Once the butter is melted add in the garlic and saute for 30 seconds. Add in 1 Tbsp of the lemon juice. Add in the chicken broth. Break the fettuccine noodles in half and lay them in the pot. The liquid should cover them almost completely. If using chicken add in the pieces of chicken on top of the noodles and sprinkle them with 1/2 tsp salt and 1/2 tsp pepper. If not using chicken don’t add in the salt and pepper.
- Cover the pot and make sure the valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes. When the timer beeps let the pot sit there for at least 5-10 minutes before moving the valve to venting. Remove the lid and stir.
- Add in the half and half, parmesan cheese and the 2 Tbsp of lemon juice. Salt and pepper to taste. It will be a little bit liquid-y but if you turn on the saute function the pasta will absorb the sauce. You can also thicken the sauce with a cornstarch slurry. Mix 1-2 Tbsp of cornstarch with equal parts cold water. Stir the mixture into the pot. The sauce will thicken almost instantly.
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