Try this Parmesan Lemon Pasta recipe.
- 2 tbsp cornstarch
- 1 tbsp butter
- 2 1/2 cups chicken broth
- 3/4 cup half and half
- salt (to taste)
- zest of one lemon
- 2 tbsp cold water
- 2 cloves garlic (minced)
- 3 tbsp lemon juice (divided)
- 8 ounce fettuccine noodles
- 1 cup grated/shredded parmesan cheese
- white pepper (to taste)
- 8 ounce grilled chicken (sliced and warmed (optional))
- 1 tbsp finely chopped parsley (for serving)
- additional parmesan (for serving)
- Carbohydrate 37.0011661143425 g
- Cholesterol 657.593585007655 mg
- Fat 130.082698385156 g
- Fiber 0.177000005252928 g
- Protein 151.756710565006 g
- Saturated Fat 41.547914961142 g
- Serving Size 1 1 serving (989g)
- Sodium 1190.98216871871 mg
- Sugar 36.8241661090896 g
- Trans Fat 10.9865406570334 g
- Calories 1963 calories
Step-by-step
- Add butter to the Instant Pot. Using the display panel select the SAUTE 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 SAUTE mode as needed.
- Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.
Pressure-cooking pasta in a broth and dairy base relies on starch gelatinization occurring simultaneously with liquid absorption, completely altering how a traditional sauce emulsifies. While classic Roman pasta preparations build emulsions through the mechanical agitation of starchy pasta water meeting aged cheeses off the heat, electric pressure cookers utilize sealed steam pressure to force starches directly into the cooking liquid while the noodles hydrate. This specific technique traps volatile citrus compounds from the lemon zest inside the vessel rather than letting them escape into the kitchen air, preserving a brighter flavor profile despite the high heat of pressure cooking.
- Deglaze the stainless steel inner pot thoroughly after sautéing the garlic, as any residual fond left on the bottom can trigger the burn protection mechanism on modern pressure cookers.
- Break the eight ounces of fettuccine noodles in half and fan them across the liquid in crisscrossed layers to prevent the strands from fusing into a solid starch block under pressure.
- Allow a full ten minutes of natural pressure release before manually venting the remaining steam, which prevents the starchy internal liquid from boiling over through the valve.
- Whisk the two tablespoons of cold water and two tablespoons of cornstarch into a smooth slurry before adding it to the warm pasta, ensuring the thickening agent activates without forming lumpy pockets.
- Adjust the ingredient quantities proportionally if scaling the batch up or down, keeping in mind that liquid ratios in pressure cookers require precise scaling to build adequate steam.
Mastering this closed-vessel method yields a glossy, clinging sauce without requiring a separate pot for boiling noodles. Proper temperature control during the final thickening stage ensures the half-and-half and grated Parmesan integrate smoothly without breaking into oily separation.
