Today, we’re diving into a quick and delightful low-carb pasta dish that utilizes the power of the Instant Pot and the goodness of Low Carb Foods’ Fettuccine Pasta Noodles. Get ready to make “Low Carb Instant Pot Butter Garlic Pasta” – a dish that’s not only easy on the carbs but also rich in flavor. There are a couple benefits to this recipe: First it keeps your house cool during these hot summer days, and two, it’s the best Instapot noodle recipe ever!
Let’s get down to the nitty-gritty and whip up something delicious, shall we?
Ingredients:
- 1 pack LC Fettuccine Pasta Noodles
- 2 tbsp. unsalted butter
- 4 cloves garlic, minced (because more garlic is always better)
- 1 cup chicken broth (preferably homemade, but store-bought works in a pinch)
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp. red pepper flakes (optional, but adds a nice kick)
- Kosher salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped, for garnish
Method:
Prepare the Noodles:
- First, follow the package instructions to prepare the Low Carb Fettuccine Pasta Noodles. Drain and set them aside. Don’t worry; they’ll make their grand entrance soon.
Sauté the Garlic: 2. Set your Instant Pot to sauté mode. Once it’s hot, toss in the butter. As it melts into golden goodness, add the minced garlic. Sauté until fragrant – about 1-2 minutes. Keep an eye on it to avoid any burning; we want sweet, aromatic garlic, not bitter char.
Add the Liquids: 3. Pour in the chicken broth and heavy cream, stirring them together with a trusty wooden spoon. Season with a generous pinch of kosher salt, a good grind of black pepper, and those red pepper flakes if you’re feeling adventurous.
Cook the Pasta: 4. Introduce the prepped Fettuccine Pasta Noodles to the Instant Pot. Stir well to ensure they’re fully coated in the creamy, garlicky sauce.
Pressure Cook: 5. Secure the lid (be sure the vent is in the sealing position) and set the Instant Pot to manual high pressure for a mere 2 minutes. Yes, just 2 minutes. Trust me on this. Once the time is up, perform a quick release to let out the steam. Always be cautious and use a towel or an oven mitt to avoid any burns.
Finish the Sauce: 6. Remove the lid and switch back to sauté mode. Add the freshly grated Parmesan cheese. Stir continuously until the cheese melts into the sauce, creating a luscious, creamy texture. This will take about 1-2 minutes.
Garnish and Serve: 7. Turn off the Instant Pot and let the pasta sit for a minute, allowing the sauce to thicken a bit more. Serve immediately, garnished with freshly chopped basil or parsley.
Serving Suggestion:
This Low Carb Instant Pot Butter Garlic Pasta stands beautifully on its own, but for an extra dose of greens, pair it with a crisp salad or some steamed veggies. This dish is a perfect blend of rich, creamy, and slightly spicy, making it a delightful low-carb option.
There you have it, folks – a dish that’s quick, easy, and packed with flavor. Give it a try, and I’m sure it’ll become a regular in your culinary rotation.
Don’t forget to snap a photo of your finished dish and tag us on social media. We love seeing your interpretations and culinary triumphs!
Note: The buttons and functions on electric pressure cookers may vary. Please refer to the instructions for your particular pressure cooker for any recipe method discrepancies.
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.