INSTANT POT® CREAMY LEMON CHICKEN PASTA
This easy pasta dinner cooks together in one pot--your Instant Pot®! The recipe makes 8 servings, so is great for a crowd, or you can save the leftovers for lunches to eat over the following few days.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.1 g, Cholesterol 85.6 mg, Fat 13.9 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 7.2 g, Sodium 1028.1 mg, Sugar 3.2 g
INSTANT POT LEMON CHICKEN ORZO SOUP
Make and share this Instant Pot Lemon Chicken Orzo Soup recipe from Food.com.
Provided by Sageca
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
- 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
- 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
- 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
- 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
- 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
- 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
- Notes.
- If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
- Cooking time does not include the time needs to reheat and cool down the Instant Pot.
Nutrition Facts : Calories 459.6, Fat 24.7, SaturatedFat 9.4, Cholesterol 87.5, Sodium 1172.2, Carbohydrate 30.7, Fiber 3, Sugar 5.1, Protein 27.6
CREAMY LEMON-CHICKEN PASTA
Did someone say cheese? Make this cheesy Creamy Lemon Chicken Pasta in less than 40 minutes! Follow this simple recipe-your taste buds will thank you!
Provided by My Food and Family
Categories Home
Time 36m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
- Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until blended. Add to chicken along with the lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in mozzarella.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
ONE-POT LEMON-PEPPER CHICKEN PASTA
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
- Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
- Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g
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INSTAPOT LEMON CHICKEN AND PASTA - 123 HOMESCHOOL 4 ME
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Cuisine American, ItalianCategory Main CourseServings 4Total Time 25 mins
- Set instant pot or pressure cooker to sauté’, add butter, onion, garlic and spices: paprika, pepper parsley, Italian seasoning and rosemary. Sauté until onions are softened.
- Add chicken while on sauté’ mode and braise (brown) each side of chicken until slightly golden brown. Now pour 3/4 cup chicken broth (or 1/2 cup if the chicken is still frozen), 2 Tablespoons of lemon juice (or juice from 1 lemon) and salt over chicken and stir. Lock the lid into place and close the steam valve. Set Instant Pot to poultry setting for 6-7 minutes thawed and 11-12 minutes if frozen.
- While chicken is cooking, make your pasta noodles per directions on package, any noodle is goes well with this lemon chicken.
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- Season with sea salt, garlic powder, pepper and Herbes de Provence, stir, and cook until no longer pink
- Hit CANCEL. Add juice of half the lemon, then add the penne pasta over the chicken, and pour water over and around pasta. Do not stir
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From fabeveryday.com
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- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. When butter melts, add chicken and onion and sauté until chicken is browned, about 5 minutes. Add garlic and sauté for 1 minute more. Push Cancel to end Sauté function.
- 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.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 5 minutes at high/normal pressure. It will take about 12 minutes for the pot to reach pressure before the cooking time begins.
- After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method. Unlock and remove the lid.
INSTANT POT CREAMY LEMON CHICKEN PASTA - PRESSURE LUCK …
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4.3/5 (26)Total Time 15 minsCategory PastaCalories 668 per serving
- Add the butter to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
- Add the shallots and cook for 2 minutes and then add the chicken and the garlic and cook for another 2 minutes until the chicken is lightly pinkish-white in color (but not fully cooked). (Note: You can also add in the artichoke hearts now but they will cook into virtually nothing once pressure cooked so add them after pressure cooking if you want them more substantial. OR, simply use 2 cans and add in one can now for soft hearts and add the other one after pressure cooking for meatier hearts)
- Pour in the pasta so it’s laying on top of the broth, gently smoothing and pushing it down with a spatula so it’s submerged, but DO NOT stir it with the rest of the broth. (It’s okay if some of the pasta is peaking above the water)
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