How to make an amazing lemon chicken pasta in Instant Pot or Pressure Cooker.
If you like creamy pasta with notes of a sour lemony taste, trust me, you will be amazed with this recipe.
Ingredients ( servings 6-8 people )
- Chicken breast ( boneless and skinless cut in to 1” chunks ) - 4pcs ( 2,5 Lb )
- Onion ( large, diced ) - 1pcs
- Shiitake mushrooms - 200g ( 7oz )
- Avocado or olive oil - 2 tablespoons
- Garlic ( minced ) - 5 cloves
- Chicken broth - 4 cups ( or enough to cover the pasta )
- White wine - ¼ cup
- Lemon juice ( 2 lemons + keep zest from one lemon ) - ¼ cup of juice
- Salt & pepper - to taste
- Rigatoni pasta - 1lb ( 1 bag )
- Capers ( drained ) - ¼ cup
- Black olives ( drained and sliced ) - ¼ cup
- Artichoke hearts ( drained ) - 1 can ( 14 oz )
- Parmesan cheese ( grated ) - 1.5 - 2 cups.
- Seasoning: oregano and paprika
- To serve: parsley, red pepper flakes and more parmesan cheese on top
If you are a visual learner, check out my step by step 4 min video tutorial: https://www.youtube.com/watch?v=bUsI2Nf89uc
Dice onion, mince garlic, zest one lemon and cut mushrooms into smaller pieces. Cut chicken breast into 1 inch chunks and season well with salt, pepper, oregano and paprika. By the way, you can make this recipe with shrimp following the same instructions, it will be equally amazing.
Turn on saute mode on Instant Pot and add oil. Once oil is hot add onions and saute until translucent ( about 5-7 minutes ) . Then add garlic and saute for another minute.
Add chicken to the Instant Pot and saute until it is white on all sides….no need to cook it through.
Add some broth and deglaze instant pot with spatula.
Now, turn off saute mode on Instant Pot and add mushrooms, chicken broth, lemon zest ( which will bump up lemon flavor ), lemon juice, artichoke hearts and finally rigatoni pasta. Oh,.....and don’t forget about white wine.
Don’t stir, you want to make sure that pasta is well submerged in the liquid. Stirring it may cause the burn message and it can prevent the pot from coming up to pressure.
Now, close the lid and set Instant Pot at high pressure for 6 minutes. After the cycle is over do a quick pressure release.
Pro Tip: Always make sure that pasta is submerged in a liquid just enough to cover it. Always set pasta for 5-6 minutes maximum with quick release. If you want Pasta more al dente, set Instant Pot for 4-5 minutes max.
Open up the lid after a quick pressure release and stir in Parmesan cheese, capers and chopped olives.
Our dish is ready, serve it with some parsley, red pepper flakes and you can’t go wrong by adding more parmesan on top.
Bon Appetit!
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