Instant Pot Lemon Chicken Pasta Recipes

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INSTANT POT LEMON CHICKEN PASTA



Instant pot lemon chicken pasta image

My instant pot lemon chicken pasta is a perfect blend of creamy pasta with lemony chicken. One pot meals don't come better than this.

Provided by Andy

Categories     Main Course

Number Of Ingredients 16

3 tbsp Butter (I used salted.)
1 tbsp Olive oil
1 Large Onion (roughly chopped)
5 Cloves Garlic (roughly chopped)
1/2 tsp Basil
1/2 tsp Thyme
1/2 tsp Oregano
700 g Chicken breast (diced) (Boneless thigh would also be good.)
Season to taste
500 g Pasta shapes
400 ml Double cream (heavy cream)
800 ml Chicken stock (Vegetable stock would also work well.)
2 tbsp Cornflour
2 Whole Lemons (juice and zest)
100 g Parmesan
Parsley (To garnish.)

Steps:

  • Set the pot to saute and add the butter and olive oil. When the oil is hot add the onion and fry until softened (around 3 minutes).
  • Add the garlic, basil, oregano and thyme followed by the chicken. Fry until the chicken is roughly browned.
  • Season to taste and then add the pasta, cream and stock.
  • Put the lid on the instant pot and set on high pressure for 4 minutes. leave under pressure for another 4 minutes and then do a quick release.
  • Remove the lid and stir everything together. Set the pot to saute. Remove around 5 tbsp of liquid and add to the cornflour in a bowl. mix well together and stir back into the pot.
  • Add the lemon juice/zest and parmesan. Bring to the boil whilst stirring occasionally until the sauce has thickened (around 2 minutes)
  • Serve with a garnish of parsley and enjoy.

Nutrition Facts : Calories 863 kcal, Carbohydrate 75 g, Protein 47 g, Fat 41 g, SaturatedFat 23 g, Cholesterol 197 mg, Sodium 696 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

INSTANT POT® CREAMY LEMON CHICKEN PASTA



Instant Pot® Creamy Lemon Chicken Pasta image

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

2 tablespoons salted butter
1 ½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 pound dry penne pasta
4 cups chicken stock
2 medium lemons, juiced
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
½ cup heavy whipping cream
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese

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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