Pressure Cooker Lemon Garlic Pasta Sauce
A fast and flavorful lemon garlic pasta sauce made creamy with Parmesan, ready in minutes using your pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons butter creamy
- 4 cloves garlic grated fine with a microplane
- 2 tablespoons all-purpose flour for thickening
- 2 cups half and half not fat free
- 1 teaspoon lemon zest zest of 1 lemon
- 2 tablespoons lemon juice fresh
- ⅓ cup Parmesan cheese freshly grated
- 1 tablespoon parsley finely chopped
- Kosher salt and black pepper to taste
Instructions
Instructions
- Melt the butter in your pressure cooker pot over medium heat.
- Add the grated garlic and sauté for about a minute until fragrant.
- Whisk in the flour and cook for 1-2 minutes to form a roux.
- Gradually pour in the half and half while whisking to prevent lumps.
- Secure the lid and bring the cooker up to pressure.
- Cook for 5 minutes under pressure, then allow slow release.
- Open the lid, stir in lemon zest, lemon juice, and Parmesan until melted and smooth.
- Season with salt and pepper, then stir in parsley before serving.
Notes
Use this lemon garlic sauce over any pasta or steamed vegetables. Store leftovers up to 3 days in the fridge or freeze in portions for future meals.