Instant Pot Creamy Garlic Lemon Pasta

Instant Pot Creamy Lemon Parmesan Pasta: A Weeknight Dream

Craving a restaurant-worthy meal but short on time? This Instant Pot Creamy Lemon Parmesan Pasta is your new weeknight savior. It's bursting with bright lemon flavor, rich parmesan cheese, and a silky smooth sauce, all cooked in under 10 minutes!

This recipe is perfect for busy weeknights. The Instant Pot does all the hard work, while you're free to whip up a salad, prep some garlic bread, or simply relax with a glass of wine. Plus, it's a crowd-pleaser that's sure to satisfy everyone at the table.

What You'll Love About This Recipe:

• Fast and Easy: This dish comes together in under 10 minutes, thanks to the magic of the Instant Pot.
• Packed with Flavor: The combination of tangy lemon and nutty parmesan cheese creates a flavor profile that's both bright and satisfying.
• Creamy and Dreamy: The sauce is rich and creamy, coating every strand of pasta perfectly.
• Customizable: Feel free to add protein like cooked chicken or shrimp, or throw in some veggies like broccoli or asparagus for a more well-rounded meal.

Ready to Get Cooking?

Head over to your kitchen and grab your Instant Pot. The full recipe with ingredient list and instructions awaits! In the meantime, here are some extra tips to ensure your Creamy Lemon Parmesan Pasta turns out perfectly:

• Use High-Quality Parmesan: Freshly grated parmesan cheese will make a world of difference in the taste of your sauce.
• Don't Overcook the Pasta: The Instant Pot cooks pasta quickly, so be mindful of the cooking time. You want the pasta to be al dente, with a slight bite.
• Garnish with Fresh Herbs: A sprinkle of fresh parsley or basil adds a pop of color and freshness to the finished dish.

 Ingredients:

8 oz of spaghetti noodles

1 ½ c of chicken broth

2 cloves of garlic, minced

1 shallot, sliced thin

1 cup of parmesan cheese, shredded or shaved

1 cup of half and half

1 lemon

1 teaspoon of butter or olive oil

1 tablespoon of butter

Directions:

Turn the instant pot to saute.

When it is hot, add 1 teaspoon of butter or olive oil and shallot and saute for 2 minutes.

Add the minced garlic and turn the instant pot off. Allow to rest for one minute.

Add chicken broth.

Add juice from half of the lemon.

Stir to deglaze.

Add the spaghetti noodles. You can break them in half, or even thirds if desired.

Use a spoon to push the noodles into the broth, but don’t stir.

You want the noodles submerged.

Add a tablespoon of butter to the top of the noodles.

Replace the lid and seal.

Use the manual setting and cook for 5 minutes.

It should take 10 minutes or so until the instant pot reaches pressure.

When the timer alerts, use the quick release valve.

Open the instant pot and add half and half and parmesan cheese.

Stir.

Place the lid on the instant pot and allow the food to rest for about 4 to 5 minutes to allow the sauce to thicken and the cheese to melt.

Squeeze the juice from the remaining half of the lemon onto the pasta.

Toss and serve.

Allow leftovers to cool, then store in an airtight container.

So ditch the takeout menus and whip up this Instant Pot Creamy Lemon Parmesan Pasta instead. It's a delicious, easy, and satisfying meal that the whole family will love.

Find more favorite recipes here:

Creamy Garlic Mushroom Pasta

Banana Rice Pudding

Garlic Butter Glazed Carrots

Weeknight Win: Instant Pot Pork Tacos for the Busy Home Cook

Taco night is a classic for a reason: it's fast, easy, and endlessly customizable. But who says taco night can't be healthy and delicious too? This recipe utilizes the magic of the Instant Pot to create incredibly flavorful pulled pork for tacos in a fraction of the time it takes traditional methods.

Plus, with just a handful of ingredients – salsa, pork shoulder, and your favorite taco seasoning – you can whip up a crowd-pleasing meal that's perfect for busy weeknights. So ditch the takeout menus and get ready to experience taco night like never before!

Ingredients:

• 1 (2-3 pound) boneless pork shoulder, trimmed of excess fat and cut into chunks
• 1 tablespoon olive oil
• 1 (16-ounce) jar salsa (choose your favorite flavor!)
• 1 (2.5-ounce) packet taco seasoning
• 1 cup water
• tortillas, warmed (amount depends on how many tacos you're serving)
• Taco toppings of your choice (shredded cheese, lettuce, chopped tomatoes, cilantro, sour cream, guacamole)

Instructions:

Sauté the Pork: Set your Instant Pot to the "Sauté" function and heat the olive oil. Season the pork shoulder generously with salt and pepper. Add the pork to the pot and brown it on all sides, about 5 minutes per side.

Flavor Fiesta: Once browned, pour in water. Stir to combine, scraping any browned bits from the bottom of the pot.

Add taco seasoning and salsa. Stir to combine.

Pressure Cook Perfection: Close the lid of your Instant Pot and ensure the pressure valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the cooking time for 60 minutes on high pressure.

Natural Release: When the cooking time is complete, let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure manually using the pressure release valve.

Shred it Up: Once the pressure is fully released, carefully open the lid. Remove the pork shoulder to a large bowl or cutting board and shred it using two forks. Discard any large pieces of fat.

Warm your tortillas according to package instructions. Pile the shredded pork onto the warmed tortillas and top with your favorite taco fixings. Enjoy!

Find more favorite recipes here:

Panera Copycat Broccoli Cheddar Soup

Chocolate Covered Cherry Cookies
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Instant Pot Peanut Butter Chicken and Noodles

 

Craving Creamy, Crunchy, Quick? Instant Pot Peanut Butter Chicken & Noodles to the Rescue!

Hey there, peanut butter and noodle lovers! Do you dream of that irresistible combo of sweet, salty, and nutty bliss on your plate, but lack the time (or patience) for lengthy kitchen stints? Introducing your new best friend: Instant Pot Peanut Butter Chicken & Noodles! ⚡️

This one-pot wonder delivers all the mouthwatering flavors you crave in under 30 minutes, without sacrificing an ounce of taste. We're talking tender, juicy chicken coated in a rich, creamy peanut sauce that clings to every perfectly cooked noodle. And the crunch of chopped peanuts on top? Chef's kiss!

Why You'll Love This Recipe:

• Fast & Furious Flavor: Forget slaving over the stove! This recipe puts dinner on the table in lightning speed, thanks to the magic of the Instant Pot.
• Flavor Explosion: Creamy peanut butter marries with savory soy sauce, tangy lime, and warm ginger to create a sauce that's irresistibly addictive.
• Customizable Cravings: Feel free to adjust the spice level with sriracha or chili flakes, or add veggies like broccoli or bell peppers for an extra boost of nutrition. ️
• Clean Up Breeze: One pot means minimal mess! Dinnertime just got a whole lot easier.

Ready to whip up this peanut butter paradise? Here's what you'll need:

Ingredients:

1 ½ pound of chicken breast tenders

1 tablespoon of butter

1 ½ c of chicken broth

1 teaspoon of minced garlic flakes

1 teaspoon of onion powder

1 teaspoon of sesame oil

2 teaspoons of soy sauce

1 cup of frozen mixed veggies

½ c of crunchy peanut butter

½ c of crunchy peanut butter

8 ozs of spaghetti noodles

Directions:

Turn the instant pot to saute function.

When it is hot, add butter and chicken breast tenders. 

Saute for 3 minutes on each side, or until the tenders start to brown.

Turn off the instant pot.

Add chicken broth and stir to deglaze.

Add sesame oil and soy sauce.

Add minced garlic and onion powder. 

Add peanut butter and stir.

Break spaghetti noodles in half, or thirds if desired and add them to the instant pot.

Use a spoon to push the noodles down, but don’t stir. You want the noodle submerged in the broth.

Add the mixed frozen veggies.

Place the lid on the instant pot and seal.

Use the manual setting and cook for 5 minutes. It will take about 10 minutes to reach pressure.

When the timer dings, use the quick release valve to release pressure.

Remove the lid and give everything a good stir.

Store leftovers in an airtight container in the fridge after they have cooled.

Pro Tip: This recipe is a blank canvas for your creativity! Play with different types of noodles, add a dollop of coconut milk for richness, or swap protein with tofu for a vegan twist. The possibilities are endless!

So, ditch the takeout menus and get ready to impress your taste buds (and maybe even your date!) with this quick, easy, and unbelievably delicious Instant Pot Peanut Butter Chicken & Noodles. Trust me, this recipe is a keeper!

Happy Instant Potting!

P.S. Feeling inspired? Leave a comment below with your favorite Instant Pot hacks or peanut butter recipe variations!

P.P.S. Be sure to follow me for more quick and easy Instant Pot recipes that will rock your world!

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Creamy Garlic Mushroom Shrimp Pasta

Banana Rice Pudding

Creamy Garlic Mushroom Pasta with Shrimp

 This creamy garlic mushroom pasta with shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is made with simple ingredients that you probably already have on hand, and it comes together in just a few minutes.

This is such a good instant pot meal! It comes together so fast, and I know your family will love this dish without the red sauce. Add frozen shrimp for a good source of protein.

8 ounces of spaghetti

½ c yellow onion, diced

1 tablespoon of olive oil

1 tablespoon of minced garlic

1 cup of half and half

4 ounces of cream cheese, cubed

2 cups of chicken stock

2 cups of large shrimp, tail removed

½ c of mushrooms

½ c grated parmesan cheese

2 tbsp butter

Turn the instant pot to saute.

Add olive oil and onion and saute for 3 minutes, or until the onions are tender, stirring as needed.

Add garlic and saute for 1 minute.

Turn off the instant pot.

Add chicken stock.

Break spaghetti noodles in half and submerge them into the stock.

All noodles should be covered by the stock. Stir them to adjust their placement if needed.

Add shrimp. As I used tail on, I chopped the tails off right before adding to the instant pot.

Add butter.

Place the lid of the instant pot and seal the instant pot.

Set the instant pot to manual and set the timer to 5 minutes.

When the timer dings, quick release the steam.

Remove the lid and add the half and half, parmesan cheese and cream cheese.

Stir.

Add mushrooms and stir.

Replace the lid on the instant pot and allow the cheeses to melt in the pasta for about 5 minutes.

Stir and serve immediately.

Store any leftovers in an airtight container in the fridge.

Why this is a great instant pot family meal:

• It's a delicious and healthy meal. Shrimp and mushrooms are both low in calories and fat, and they're a good source of protein and nutrients.
• It's a quick and easy meal to make. You can have this meal on the table in about 30 minutes, making it perfect for a busy weeknight.
• It's a versatile meal that can be customized to your liking. You can add different vegetables, herbs, and spices to make this meal your own.
• It's a crowd-pleasing meal. Shrimp and mushrooms are both popular ingredients, so this meal is sure to be a hit with your family and friends.

If you're looking for a delicious, healthy, and easy meal to make, pasta with shrimp and mushrooms is a great option.

Find more great recipes here:

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