Ingredients

The following ingredients have 4 Servings
  • 16 ounces penne pasta
  • 2 cups chicken broth (you can also use vegetable broth for a vegetarian-friendly recipe)
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoon dried oregano
  • 4 ounces cream cheese (at room temperature)
  • 1/2 cup heavy cream (you can substitute with half-and-half)
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instruction

  • Place the penne in the bowl of the instant pot, pour the broth, the nutmeg and the oregano. Push the penne to immerse them as much as possible in the liquid. Close the pressure cooker with the pressure button in the sealing position. 
  • Select "pressure cook or manual", set 5 minutes to "high".  The pressure will take about 8 minutes to rise before starting to cook.
  • When the end of the cooking alarm sounds, release the pressure. 
  • Remove the lid, add the cream cheese, Parmesan and cream and stir for a few seconds. Cover without closing tightly and let stand 2 minutes to let the cheeses melt. Uncover, stir and serve immediately sprinkled with parsley.