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1
Add butter to the Instant Pot. Using the display panel select the SAUTE function.
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2
When butter is melted, add garlic and cook for 1 minute or until lightly browned.
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3
Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
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4
Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
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5
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
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6
Using the display panel select the MANUAL or PRESSURE COOK function (*The MANUAL and PRESSURE COOK buttons are interchangeable). Use the +/- keys and program the Instant Pot for 3 minutes.
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7
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
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8
Stir, breaking up any pasta clumps and allow to cool slightly.
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9
Add parmesan cheese, half-and-half and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste.
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10
In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, using SAUTE mode, as needed.
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11
Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.
