Instant Pot® Creamy Lemon Chicken Pasta

Ingredients

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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