Ingredients
- 1 teaspoon olive oil
- 2 cup frozen peas
- 4 cups dry farfalle (bow tie)
- ½ onion, chopped
- 2 cups chicken stock
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ freshly ground pepper
- ½ cup cream
- 2 tablespoons unsalted butter
- 2/3rd cup parmesan
- ¼ teaspoon lemon juice (optional)
Directions
- Turn on “Sauté” function. Add oil and onion then cook until onions are translucent.
- Add chicken stock, pasta, garlic powder and salt & pepper.
- Set Instant Pot to “Manual” for 5 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure.
- Add butter, cream, parmesan, and peas, then stir until cheese is melted. If the sauce appears thin, let set for 5 minutes, it will thicken.
- Optional – Add lemon juice for a more tart and acidic flavor this helps break up the richness
