Instant Pot Creamy Garlic Parmesan Pasta
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
3 People
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Calories
709 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Creamy Garlic Parmesan Pasta
Description
This recipe breaks linguine in half before cooking in an Instant Pot using olive oil, minced garlic, chicken broth, garlic powder, lemon juice, salt, and pepper. The pasta is sautéed briefly with garlic then pressure cooked for 8 minutes and quickly released. Adding heavy cream, Parmesan cheese, and chopped Italian parsley after cooking creates a rich and creamy sauce that coats the pasta evenly.
The texture is creamy and well-coated, offering a balance of cheesy Parmesan, mild citrus from lemon juice, and savory garlic flavors. If needed, the sauce can be thickened by using the sauté mode briefly. This method cooks the pasta evenly without sticking to the pot walls when stirred properly at the start.
You can serve this as a hearty main dish or side pasta. Adding extra Parmesan or lemon wedges on top allows personal flavor adjustments. The recipe is designed for a 6-quart Instant Pot and can be doubled without changing cooking time. Using spaghetti requires a shorter pressure time.
For those without an Instant Pot, a skillet method is recommended to replicate the creamy pasta with similar ingredients and flavors.
Ingredients
- 8 oz (230g) linguine I used Barilla brand
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 1/4 cups chicken broth
- 1 teaspoon garlic powder
- 2 tablespoons lemon juice
- 1 teaspoon salt or to taste
- 3 dashes black pepper ground
- 1 cup heavy whipping cream
- 1/4 cup Parmesan Cheese plus more for topping, shredded
- 1 tablespoon Italian parsley chopped
Instructions
- Break the linguine pasta in half.
- Set the Instant Pot to Sauté mode and add the olive oil. When the oil is fully heated, sauté the garlic for 10 seconds. Then add the chicken broth, garlic powder, lemon juice, salt, black pepper, and linguine.
- IMPORTANT: Stir the linguine to ensure it is coated in the liquid and not sticking to the sides of the Instant Pot.
- Cover the pot, select Manual, and set it to High Pressure for 8 minutes. When it beeps, perform a Quick Release.
- When the valve drops, carefully remove the cover and stir the pasta. Add the heavy whipping cream, Parmesan cheese, and chopped parsley. If the sauce is too runny, turn on Sauté mode to reduce it for about 1 minute. Serve immediately, topping with extra Parmesan cheese and/or lemon wedges if desired.
Notes
- Use a 6-quart Instant Pot and break linguine in half for best fit and cooking.
- Doubles easily without adjusting the 8-minute high pressure cooking time.
- Spaghetti requires only 6 minutes on high pressure for proper texture.
- Adjust chicken broth to 2 cups for a saucier pasta.
- Skillet cooking method is available if Instant Pot is not used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3People
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 709kcal | 35% |
| Carbohydrates | 65g | 22% |
| Protein | 19g | 38% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 97mg | 32% |
| Sodium | 1002mg | 42% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1357IU | 27% |
| Vitamin C | 7mg | 8% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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