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INGREDIENTS
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- juice of 1 lemon
- 2 garlic cloves, minced
- salt and pepper, to taste
- 1/2 lb (8 oz) dry fettuccine noodles, broken in half
- 2 cups cooked and shredded chicken
- 12 oz shredded parmesan cheese
INSTRUCTIONS
- Add the broth, cream, lemon juice, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered in the liquid (to do this, just gently push them until the fall below the liquid level).
- Top pasta with chicken. Place lid onto instant pot, lock the lid and close the seal to the pressure cook setting.
- Set your Instant Pot to Manual pressure on high for 7 minutes and then let it naturally release its pressure for an additional 10 minutes then do a quick release.
- Gradually stir in the parmesan cheese, until creamy! Serve immediately!
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