Parmesan Lemon Pasta
Rice & Pastas
Zest of one lemon
grated/shredded parmesan cheese
half and half
sliced and warmed (optional)
finely chopped parsley
Add butter to the Instant Pot. Using the display panel select the
When butter is melted, add garlic and cook for 1 minute or until lightly browned.
Add broth, lemon zest and
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
, then secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. 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
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, returning to SAUTE mode as needed.
Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.
*The MANUAL and PRESSURE COOK buttons are interchangeable.