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a plate of lemon pasta with peas
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Instant Pot Lemon Pasta with Peas

A delicious pasta with spring flavors that you can make all year. Option to cook on the stove top is included!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 447kcal
Author Katie G.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves minced (about 1 tablespoon)
  • 16 ounces penne pasta
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 cups frozen peas

Instructions

  • Place the Instant Pot on the Saute-Normal function. Add the olive oil and garlic and cook until fragrant - about 2 minutes.
  • Add the pasta, water and salt - no need to stir.
  • Attach the lid and ensure the valve is in the sealing position. Turn the instant Pot to pressure cook for 4 minutes.
  • When the Instant Pot has finished, release the pressure by switching the valve to the "venting" position - be careful, it will steam!
  • Add the remaining ingredients (parmesan, cream, butter, lemon juice, lemon zest and peas) and stir to combine.
  • Place the lid back on the Instant Pot (it should be on the keep warm setting) and let it sit for 2 to 3 minutes, or until the peas have warmed through. Season with salt and pepper to taste.

Notes

SUBSTITUTIONS
  • Pasta: You can substitute with any dried pasta you like - farfalle, orecchiette and cavatappi are all great options. 
STORAGE
Store any leftover pasta in an airtight container in the fridge for up to three days. 
This pasta can also be made in advance and served at room temperature - perfect for a picnic!

Nutrition

Calories: 447kcal | Carbohydrates: 65g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 567mg | Potassium: 317mg | Fiber: 5g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 22mg | Calcium: 136mg | Iron: 2mg