Ingredients

The following ingredients have 4 Servings
  • 8 ounces Fettucini (Or linguine)
  • 2 tablespoon Butter
  • 2 cloves Garlic (minced or 1/2 teaspoon granulated )
  • 2 cups Broth (Chicken or Vegetable )
  • 1 cup Cream (I used heavy cream)
  • 3/4 cup Parmesan cheese (pecorino Romano works well too, shredded)
  • Salt and pepper (to taste)
  • Parmesan cheese (shredded)
  • Parsley leaves (chopped)

Instruction

  • Place the fettunicini at the bottom of the instant pot. Break the noodles into half if needed.
  • Add butter and minced garlic. Add the broth and make sure the pasta is almost covered in broth. Close lid with vent in sealing position.
  • Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
  • When the instant pot beeps, quick release the pressure manually. Stir well.
  • Add the cream, parmesan and stir well until the cheese melts. Adjust salt and pepper to taste.
  • Garnish with parmesan and parsley before serving.