A delicious butter and herb basting sauce is used to grill halibut steaks on a cedar plank.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 (16 ounce) package sliced baby bella mushrooms
- 4 cloves garlic, minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 (12 ounce) package uncooked linguine pasta, broken in half
- 1 (8 ounce) package cream cheese, cubed
- ½ cup shredded Parmesan cheese
- ½ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
- Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
- Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir. Close and lock the lid, making sure the pressure/steam release switch is set to Sealing.
- Select high pressure according to manufacturer’s instructions; set timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.
- You can use margarine instead of butter.
Nutrition Facts
| Calories | 646 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 19 g |
| Sodium | 1062 mg |
| Sugars | 4 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This was so easy and delicious. The only thing I did differently was to sauté everything in a frying pan and not in the pot. Got some lovely juices that I added to the pot. Directions were perfect for al dente linguine. Lots of leftovers…
Made this for the first time tonight. And, first time using the Instant Pot. Nothing went quite according to plan. The pasta was a bit…..Al dente, I would say. The sauce was really thick. But it was certainly tasty! I’m definitely going to try this again after a few more “creations” with the Instant Pot!
So much flavor and so easy to make…this one is definitely a keeper, thank you!