Instant Pot Greek Lemon Butter Fettuccine
Instant Pot Greek Lemon Butter Fettuccine Pasta with a simple, fresh creamy lemon yogurt sauce; a Mediterranean dish easily made in your pressure cooker.
Prep Time10 mins
Cook Time3 mins
Pressure Release5 mins
Total Time13 mins
Servings: 8 servings
Select Sauté or Browning on Instant Pot and allow pot to fully heat.
Add oil, 2 ounces of butter and garlic and sauté for 30 seconds.
Add freshly squeeze lemon juice or the True Lemon mixed with 3/4 cup water into cooking pot.
Add salt, pepper, water and fettuccine to cooking pot. Hit cancel.
Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 5 minutes and then slowly release the rest of the pressure.
Remove lid and add the rest of the butter (2 ounces butter), Greek yogurt and stir to make the creamy sauce. Fettuccine will continue to absorb the liquid and a creamy sauce will form.
Stir in shredded Parmesan cheese and when combines, mix in chopped parsley.
Serve with a squeeze of lemon over top.
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.
How to Add Chicken to Instant Pot Lemon Butter Fettuccine
- For dark meat - add strips or chunks of chicken into the pot right after adding in the garlic and follow the same instructions.
- For white meat - add chicken into pot after pot has been deglazed.
- Reduce water (or chicken broth) by 1/2 cup (assuming you are using at least one pound of chicken).
What to Serve with Instant Pot Greek Lemon Butter Fettuccine.
Calories: 350kcal | Carbohydrates: 43g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 713mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 11.8mg | Calcium: 68mg | Iron: 1.2mg