Description
Tender egg noodles coated in a creamy lemon-parmesan sauce, all cooked together in the Instant Pot for an easy weeknight meal.
Ingredients
Scale
- 2 cups chicken broth
- 8 oz Mrs. Miller's Wide Egg Noodles
- 2 Tbsp butter
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup fresh lemon juice
- Zest from one lemon
- 1/2 cup shredded parmesan cheese
- 1/3 cup sour cream
- 1/2 tsp dried parsley
Instructions
- Pour broth into Instant Pot. Sprinkle in the noodles. Place butter on top. Sprinkle the salt, pepper and garlic powder into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the lemon juice, lemon zest, parmesan, sour cream and parsley.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot