Ingredients

The following ingredients have 4 Servings
  • 8 ounces fettuccine noodles (, broken in half)
  • 1 teaspoon oil
  • 3 cloves garlic (minced)
  • salt and pepper
  • 2 1/2 cups low-sodium chicken broth ((or vegetable broth))
  • 1 cup milk (, skim or 1%)
  • 3 teaspoons cornstarch
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • 1 cup freshly grated parmesan cheese

Instruction

  • Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off. 
  • Add pasta and chicken broth, making sure the noodles are covered in the liquid.
  • Turn valve to sealed and cook on manual (high pressure) for 3 minutes. 
  • When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid. 
  • Stir pasta, breaking up any pieces that have stuck together.
  • Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.
  • Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off. 
  • The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.