Instant Pot Creamy Lemon Chicken Pasta Recipes
ONE-POT LEMON-PEPPER CHICKEN PASTA
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
- Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
- Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g
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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4.3/5 (3)Category Instant Pot RecipesCuisine AmericanTotal Time 50 mins
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- Add the butter to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
- Add the shallots and cook for 2 minutes and then add the chicken and the garlic and cook for another 2 minutes until the chicken is lightly pinkish-white in color (but not fully cooked). (Note: You can also add in the artichoke hearts now but they will cook into virtually nothing once pressure cooked so add them after pressure cooking if you want them more substantial. OR, simply use 2 cans and add in one can now for soft hearts and add the other one after pressure cooking for meatier hearts)
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INSTANT POT LEMON GARLIC CHICKEN - THE RECIPE CRITIC
2020-01-03 Once browned, remove from Instant Pot and set aside. Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth. Place the chicken back into the Instant Pot…
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- Press the Sauté function (Normal settinon the Instant Pot (I used a 6 Quart DUO) and add the olive oil to the pot.
- Place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
- Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth.
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- Turn your Instant Pot to the saute function. When the display says HOT add in the oil. Swirl it around. Add in the diced onion and stir. Add in the garlic powder, salt, pepper and Italian seasoning. Saute the onion for about 4-5 minutes.
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- Turn the pot on Sauté setting. When the display reads "Hot" add the olive oil, then the chicken. You may need to brown the chicken in two batches.
- Add the butter and onion to the pot. Cook, stirring occasionally and scraping up the browned bits from the bottom of the pot. Use a little of the broth if it's hard to get the bits up.
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- Set the Instant Pot to Saute mode, add the olive oil. When the oil is fully heated, saute the garlic for 10 seconds. Add the chicken broth, garlic powder, lemon juice, salt, black pepper and linguine. IMPORTANT: Stir the linguine towards the sides of the Instant Pot, and make sure they are covered in the liquid.
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- 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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Estimated Reading Time 4 mins
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- Heat up 1 tablespoon of oil in skillet with 1 tablespoon of butter. Cook chicken until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove onto a plate.
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- Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add remaining tablespoon of butter and let melt in the hot sauce. Garnish with chopped parsley and serve.
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4.7/5 (11)Category DinnerCuisine AmericanTotal Time 22 mins
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Estimated Reading Time 6 mins
- Set instant pot or pressure cooker to sauté’, add butter, onion, garlic and spices: paprika, pepper parsley, Italian seasoning and rosemary. Sauté until onions are softened.
- Add chicken while on sauté’ mode and braise (brown) each side of chicken until slightly golden brown. Now pour 3/4 cup chicken broth (or 1/2 cup if the chicken is still frozen), 2 Tablespoons of lemon juice (or juice from 1 lemon) and salt over chicken and stir. Lock the lid into place and close the steam valve. Set Instant Pot to poultry setting for 6-7 minutes thawed and 11-12 minutes if frozen.
- While chicken is cooking, make your pasta noodles per directions on package, any noodle is goes well with this lemon chicken.
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From sweetpeasandsaffron.com
Estimated Reading Time 7 mins
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Estimated Reading Time 7 mins
- Assemble- In the stainless steel insert of your Instant Pot, add the stock, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.
- Cook- Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
- Transfer chicken- Remove the lid from the Instant Pot and use an instant read thermometer to check that your chicken breasts have reached 165°F. Remove the chicken from the Instant Pot and allow to rest on a cutting board.
- Reduce sauce- Select the 'sauté' function of the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes. When liquids are reduced to about ⅓ of a cup and you can see the bottom of the pot as you stir, they are ready.Use oven mitts to remove the stainless steel insert from the base of the Instant Pot so it doesn't over-reduce, then stir in the heavy cream and parmesan cheese.
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From kristineskitchenblog.com
Cuisine ItalianCategory Main DishServings 6Total Time 32 mins
From kristineskitchenblog.com
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- Heat olive oil and butter in a large skillet over medium heat. Add the chicken and season with salt and pepper. Cook chicken, stirring often, until lightly browned (be careful not to over-cook, as chicken will continue to cook with the pasta). Stir in garlic and cook for 30 seconds.
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From blessherheartyall.com
Estimated Reading Time 10 mins
From blessherheartyall.com
Estimated Reading Time 10 mins
- Set your pressure cooker to the saute or sear function and drop in the butter and allow to melt. While the butter is melting, add the flour, 4 Tablespoons parmesan cheese, garlic powder, and salt together on a large plate and stir until well mixed.
- Drop each chicken breast half in the flour mixture, allowing all sides to be lightly coated in the flour mix. Drop 2-4 of the chicken pieces (depending on how big your chicken and your pressure cooker is) into the melted butter and allow to cook and brown for 4-5 minutes on the first side, until there is a nice golden brown crust. Then flip each breast over to the second side and allowing to cook for another 4-5 minutes or until the internal temperature reaches 165*F. Remove the chicken pieces, put on a plate, and keep in a place to stay warm (microwave or oven perhaps).
- Add the minced garlic to the melted butter that is still in the bottom of the Instant Pot and allow to saute for 1-2 minutes, until fragrant and starting to turn golden brown. Then, add the chicken broth, heavy cream, capers, and lemon juice, giving it all a good stir to incorporate the ingredients. Add the pasta to the bottom of the pressure cooker, making sure that liquid covers all of the pasta to ensure that pasta is cooked evenly.
- Close the pressure cooker, making sure that it is sealed and not vented. Set your pressure to cook pasta or whole grains. Cook time will vary depending on the pasta you are using - If using regular pasta: take the time on the package instructions and divide by two - that is the time you will use on your Instant Pot. If using gluten-free pasta: take the time on the package instructions and divide by two, then subtract an additional 1-2 minutes, depending on how al dente or tender you like your noodles.
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Estimated Reading Time 3 mins
From spicysouthernkitchen.com
Estimated Reading Time 3 mins
- Turn Instant Pot on "Saute" mode. When hot, add butter and olive oil. When butter has melted, add garlic and onion and cook for 2 minutes. Turn Instant pot off.
- Place lid on Instant Pot. Make sure valve is in sealing position. Pressure Cook on HIGH for 8 minutes. Do a quick pressure release. When the pin drops, remove the lid.
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From magicskillet.com
4.5/5 (2)Estimated Reading Time 2 mins
From magicskillet.com
4.5/5 (2)Estimated Reading Time 2 mins
- Heat the olive oil in an electric instant pot turned to the sauté mode. Add mushrooms and cook, stirring occasionally, until lightly browned.
- In a small mixing bowl, combine garlic powder, salt, and black pepper. Mix well. Sprinkle both sides of chicken with spice mixture. Transfer seasoned chicken to the pressure cooker. Pour the broth in.
- Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
- Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Break the pasta in half, then add to the instant pot.
INSTANT POT LEMON CHICKEN PASTA (EASY AND VERSATILE ...
When butter melts, add chicken and onion and sauté until chicken is browned, about 5 minutes. Add garlic and sauté for 1 minute more. Push Cancel to end Sauté 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 …
From fabeveryday.com
From fabeveryday.com
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. When butter melts, add chicken and onion and sauté until chicken is browned, about 5 minutes. Add garlic and sauté for 1 minute more. Push Cancel to end Sauté 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 pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 5 minutes at high/normal pressure. It will take about 12 minutes for the pot to reach pressure before the cooking time begins.
- After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method. Unlock and remove the lid.
ONE POT CREAMY LEMON CHICKEN PASTA | LITTLE SUNNY KITCHEN
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From littlesunnykitchen.com
From littlesunnykitchen.com
- In a saucepan, boil water, bring to a boil and salt it then cook the pasta according to the package instructions.
- In a pan, heat oil and add the chicken. Season with salt and pepper and cook the chicken for 4-5 minutes. If you have an instant read thermometer, the internal temperature of the chicken must register at 160°F.
- Move the chicken to the sides of the pan, and melt the butter. Add the garlic and cook for 1 minute. Add the cream and the parmesan, and whisk or stir until you get a smooth sauce. Add pasta water if needed to loosen the sauce and whisk again.
- Add the pasta, and mix everything together, the pasta with the sauce and the chicken. Taste the pasta with the sauce, and adjust seasonings to your preference.
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From easychickenrecipes.com
From easychickenrecipes.com
- Add chicken broth, pasta, chicken, oregano and salt into the instant pot, making sure all the pasta is submerged.
- Close the Instant Pot, set the valve to seal, select the pressure cook / manual function and set the timer to 4 minutes at high pressure and cook.
- When the cook time is done, quickly release the pressure (cover the release valve with a kitchen towel as it will spray) and open the pot.
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From facebook.com
From facebook.com
INSTANT POT CREAMY LEMON CHICKEN PASTA RECIPES
2020-06-10 · Instant pot creamy lemon chicken piccata recipe. Chicken breasts with mushrooms, Italian pappardelle pasta, and creamy lemon sauce cooked in an electric pressure cooker.You may also like … From magicskillet.com 4.5/5 (2) Estimated Reading Time 2 mins. Heat the olive oil in an electric instant pot turned to the sauté mode. Add ...
From tfrecipes.com
From tfrecipes.com
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From youtube.com
From youtube.com
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