Instant Pot Buttery Lemon Chicken Pasta with Zucchini and Squash

Prep Time:5minutes minutes

Cook Time:20minutes minutes

Total Time:25minutes minutes

Servings:9

 Ingredients 

·         ▢1 Pound pasta, cavatappi

·         ▢2 Cups chicken broth 

·         ▢1 Tablespoons lemon juice

·         ▢1 Pound chicken tenderloins, cut into 1 inch pieces

·         ▢1 Tablespoon olive oil, divided

·         ▢1 Teaspoon salt

·         ▢1 Teaspoon lemon zest

·         ▢1/2 Teaspoon black pepper

·         ▢2 squash, yellow, chopped

·         ▢2 zucchini, chopped

·         ▢3 Cloves garlic, minced

·         ▢1/2 Cup unsalted butter

·         ▢1 lemon, juiced 

·         ▢1 Pinch red pepper flakes 

·         ▢1 Teaspoon onion powder

·         ▢1/4 Cup Parmesan, grated

·         ▢parsley, optional garnish

 Instructions 

·         Add noodles, broth, and 1 tbsp lemon juice to the instant pot. Seal and set to manual high pressure. Cook for 4 minutes then allow natural release for 5. Quick release remaining steam and set noodles aside. 

·         Set instant pot to sauté.

·         Add chicken to a mixing bowl and toss with ½ tbsp olive oil, salt, lemon zest, and black pepper.

·         Add remaining olive oil and chicken to the instant pot and cook for 5 minutes, turning frequently.  

·         Add the butter to the instant pot with the chicken. 

·         Cut squash and zucchini into ½” pieces. Add to a mixing bowl and combine with lemon juice, red pepper, onion powder, and minced garlic.

·         Add the squash and zucchini to the instant pot and sauté for 5 to 7 minutes to soften. 

·         Turn off the instant pot. Stir in the parmesan and noodles.