Instant Pot Creamy Garlic Parmesan Pasta

IMG_3465.jpg

Ingredients

  • 8 oz linguine pasta, broken in half

  • 2 tablespoons olive oil

  • 4 cloves minced garlic

  • 2 1/4 cup chicken broth

  • 1 cup heavy whipping cream

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon salt

  • Ground black pepper to taste

  • 1/4 cup heaping cup shredded Parmesan cheese

  • Dry parsley flakes to taste

Directions

  1. Using saute mode, heat olive oil. Add garlic and saute for a few seconds. Do NOT allow it to burn.

  2. Pour in chicken broth, lemon juice, salt, pepper, linguine and cheese. Stir and make sure to push pasta toward walls of the pot and submerge in liquid.

  3. Cover pot, set valve to sealing and cook at high pressure for 8 minutes. At end of the cycle, perform a quick release.

  4. Once pressure valve drops, remove lid. Stir pasta before adding cream and parsley flakes.

  5. Sauce should thicken as it cooks, but if you want it thicker turn on saute mode for one minute.

Additional Notes

It’s important to use shredded cheese instead of grated cheese. You get some weird globs if you sub with grated. Recipe based on a recipe from Rasamalaysia.

EntreeMichelle BistricaPasta, Instant PotComment