Instant Pot Creamy Lemon Chicken Pasta

Name: Instant Pot Creamy Lemon Chicken Pasta
Total time: 50
Yield: 8
Ingredients: 2 tablespoons salted butter; 1 ½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 pound dry penne pasta; 4 cups chicken stock; 2 medium lemons, juiced; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon garlic powder; ½ cup heavy whipping cream; ¼ cup grated Romano cheese; ¼ cup grated Parmesan cheese

Recipe by fabeveryday from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

•

2 tablespoons salted butter
•

1 ½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
•

1 medium onion, finely chopped
•

3 cloves garlic, minced
•

1 pound dry penne pasta
•

4 cups chicken stock
•

2 medium lemons, juiced

•

1 teaspoon salt
•

½ teaspoon freshly ground black pepper
•

¼ teaspoon garlic powder
•

½ cup heavy whipping cream
•

¼ cup grated Romano cheese
•

¼ cup grated Parmesan cheese

Instructions

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.