Parmesan Lemon Pasta
By :Chop Secrets
instant pot pasta
Print Recipe
instant pot pasta
Votes: 4
Rating: 4
Rate this recipe!
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 tbsp butter
  • 2 cloves garlic minced
  • 2 1/2 cups chicken broth
  • Zest of one lemon
  • 3 tbsp lemon juice divided
  • 8 ounce fettuccine noodles
  • 1 cup grated/shredded parmesan cheese
  • 3/4 cup half and half
  • salt to taste
  • white pepper to taste
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 ounce grilled chicken sliced and warmed (optional)
  • 1 tbsp finely chopped parsley for serving
  • additional parmesan for serving
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 1 tbsp butter
  • 2 cloves garlic minced
  • 2 1/2 cups chicken broth
  • Zest of one lemon
  • 3 tbsp lemon juice divided
  • 8 ounce fettuccine noodles
  • 1 cup grated/shredded parmesan cheese
  • 3/4 cup half and half
  • salt to taste
  • white pepper to taste
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 ounce grilled chicken sliced and warmed (optional)
  • 1 tbsp finely chopped parsley for serving
  • additional parmesan for serving
instant pot pasta
Votes: 4
Rating: 4
Rate this recipe!
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add garlic and cook for 1 minute or until lightly browned.
  3. 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.
  4. Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
  5. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir, breaking up any pasta clumps and allow to cool slightly.
  9. Add parmesan cheese, half-and-half, and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste.
  10. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
  11. Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

4 replies
  1. Ironweaver
    Ironweaver says:

    Don’t know as i saved time over stove top, but it’s certainly easy and very tasty. Definitely recommend adding in the chicken. Found it works well without added salt, but does need pepper.

  2. Hannahb99
    Hannahb99 says:

    This is great! I put the chicken in when I sautéd (added a little ginger also). Also added broccoli and pees when I put in the noodles.

  3. VickyMcC
    VickyMcC says:

    Really good and easy. I used cooked shrimp instead of chicken and everyone loved it.

    I would sprinkle the cheese on top at the end,
    because if you add fresh, grated Parmesan to the simmering sauce it will clump.

  4. dakotamarie93
    dakotamarie93 says:

    4/5 stars only because I feel it was too lemony. Next time I make this, I’ll do 2 tbsp instead of the 3 it calls for. Otherwise, it was great!

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