Cheesy Lemon Garlic Pasta


  • 1 lemon, sliced into ¼ inch rings, seeds removed
  • 1 lemon, zested
  • 3 tbsp unsalted butter
  • 5 garlic cloves minced
  • 2 ½ cups chicken broth
  • ½ cups heavy cream, plus 1-2 tbsp
  • 1 tsp salt
  • 1 lb. pappardelle pasta
  • ½ cups grated parmesan plus more for serving
  • Parsley, minced for serving
  • Turn on Sauté function for 15 Minutes. Once preheated, add the butter and stir until melted.
  • Add the lemon slices to the pan without overlapping. Sear on one side for 1-2 Minutes, or until lightly browned. Turn the lemon slices over and Sauté for another 1-2 Minutes. Remove from the pan.
  • Add the garlic and Sauté for 1 Minute, or until fragrant. Stir frequently and be careful to not burn the garlic. It will cook quickly!
  • Add the lemon slices back to the pot. These will break down during the cooking process and add a zing to each bite!
  • Pour in the chicken broth and heavy cream, and stir in the salt.
  • Add the pasta and toss to coat. Make sure all noodles were tossed in the liquid!
  • Pressure cook on High for 2 Minutes. Allow the pot to naturally release for 3 Minutes, then flip the valve to release any remaining pressure.
  • Add the grated parmesan and additional tablespoons of heavy cream. Toss to combine until the cheese has melted from the residual heat. Add a few more tablespoons of heavy cream if necessary.
  • Serve with an additional sprinkle of parmesan and top with minced parsley. Enjoy!
Previous Next