Instant pot lemon chicken pasta
My instant pot lemon chicken pasta is a perfect blend of creamy pasta with lemony chicken. One pot meals don't come better than this.
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Servings: 6
Calories: 863kcal
Equipment
- Instant pot
Ingredients
- 3 tbsp Butter I used salted.
- 1 tbsp Olive oil
- 1 Large Onion (roughly chopped)
- 5 Cloves Garlic (roughly chopped)
- ½ tsp Basil
- ½ tsp Thyme
- ½ tsp Oregano
- 700 g Chicken breast (diced) Boneless thigh would also be good.
- Season to taste
- 500 g Pasta shapes
- 400 ml Double cream (heavy cream)
- 800 ml Chicken stock Vegetable stock would also work well.
- 2 tbsp Cornflour
- 2 Whole Lemons (juice and zest)
- 100 g Parmesan
- Parsley To garnish.
Instructions
- Set the pot to saute and add the butter and olive oil. When the oil is hot add the onion and fry until softened (around 3 minutes).
- Add the garlic, basil, oregano and thyme followed by the chicken. Fry until the chicken is roughly browned.
- Season to taste and then add the pasta, cream and stock.
- Put the lid on the instant pot and set on high pressure for 4 minutes. leave under pressure for another 4 minutes and then do a quick release.
- Remove the lid and stir everything together. Set the pot to saute. Remove around 5 tbsp of liquid and add to the cornflour in a bowl. mix well together and stir back into the pot.
- Add the lemon juice/zest and parmesan. Bring to the boil whilst stirring occasionally until the sauce has thickened (around 2 minutes)
- Serve with a garnish of parsley and enjoy.
Video
Nutrition
Calories: 863kcal | Carbohydrates: 75g | Protein: 47g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 197mg | Sodium: 696mg | Potassium: 869mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1323IU | Vitamin C: 5mg | Calcium: 280mg | Iron: 2mg