IP - Creamy Lemon Chicken Pasta

4 tbsp (½ stick) of salted butter

1 large (or 2 small) shallot(s), diced

1.5 lbs of chicken breast, diced into chunks

1 tbsp of crushed garlic

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon 2 cups of water)

2 cups of garlic broth (I used 2 tsp of Garlic Better Than Bouillon 2 cups of water but you can just use 4 cups of chicken broth total if you don’t have this)

Juice of 2 fresh lemons

1 lb (1 box) of mezze penne/penne rigate (this is like a mini penne and cooks GREAT in the Instant Pot)

⅓ cup of heavy cream or half & half

1 cup of grated Parmesan cheese, plus more for topping if desired

14 oz can of artichoke hearts, drained and ripped up (you can even use 2 cans if you want a lot of them in there)

¼ cup of capers, drained (try to use the smaller ones than larger ones)

Directions at pressureluckcooking.com

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