Pasta with Lemon and Parmesan (Instant Pot)

Instant Pot Parmesan Lemon Pasta - a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it's up to you.

1 Tbsp. butter
2 cloves garlic, minced
2½ cups chicken broth
1 lemon, freshly zested
3 Tbsp. lemon juice, freshly squeezed, divided
8 oz fettuccine noodles
1 cup Parmesan cheese, freshly grated
¾ cup half and half cream
sea salt
white pepper, freshly ground
2 Tbsp. cornstarch
2 Tbsp. cold water
8 oz grilled chicken, sliced and warmed (optional)

To Serve:
1 Tbsp. fresh parsley, finely chopped
Parmesan cheese, freshly grated

Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.

When butter is melted, add garlic and cook for 1 minute or until lightly browned.

Add broth, lemon zest and 1 Tbsp. 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 CANCEL, 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 2 Tbsp. 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 SAUTÉ mode as needed.

Serve warm topped with grilled chicken (optional), finely fresh parsley, chopped and additional Parmesan.

Makes 4 servings.