Instant Pot Greek Lemon Butter Fettuccine Pasta with a simple, fresh creamy lemon yogurt sauce; a Mediterranean dish easily made in your pressure cooker.
Two teaspoons of Chicken Base
can be added to the water for a chicken flavor. This will increase the richness of the dish.
It is important to add salt to the pasta with the water before cooking, as this is the time when pasta can be seasoned.
Breaking the linguine in half allows the linguine to be submerged under the water. This will help in even cooking.
In my opinion, De Cecco Brand Pasta
holds up so much better than other brands of pasta when pressure cooking.
Eureka lemons are the best to use in this recipe, as they yield a lot of juice and the taste is nice and tart.
Greek yogurt can be low fat or whole milk/full fat.
You may need to use more yogurt or less, if that is your preference. Some people like a thicker pasta and others prefer a thinner sauce, so do as you please.
Breaking up spaghetti will ensure that the spaghetti is submerged in the liquid and will cook evenly.
If there is any sticking of the fettuccine noodles, simply use a fork or spaghetti server
and break up the clumps. Push the noodles into the liquid. My short cook time allows for extra mixing of the noodles, as the fettuccine will continue to absorb the water and the fettuccine will be perfectly al dente.
If using another type of pasta, use my "pasta rule of thumb." Look cook time on the package of pasta. Use the lesser time and cut that time in half. Then subtract two minutes. That is your cook time. This allows for a little natural pressure release time, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released.
What to Serve with Instant Pot Greek Lemon Butter Fettuccine.