Instant Pot® Creamy Lemon Chicken Pasta


  • 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  • Step 5

    Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.

  • Cook's Note:

    You can use margarine in place of butter.

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