Instructions

• Add 1 lb uncooked pasta to the Instant Pot inner pot in an even layer. Scatter 3 T butter (cut into small chunks) over the pasta.
• Pour in 4 c broth, then add 2 cans diced (or crushed) tomatoes with their juices. Add 3 garlic cloves (minced), 1 ½ tsp Italian seasoning, ½ tsp cracked pepper, and ½ tsp sea salt. Gently stir once to combine and press the pasta down so it is mostly submerged; make sure some butter is submerged.
• Close the Instant Pot lid and set the pressure valve to "sealing." Select Pressure Cook (High) and set the cook time to 5 minutes. Note: the pot will take about 10–15 minutes to come to pressure before the 5‑minute cook begins.
• When the cook cycle ends, perform a quick release carefully: use a long utensil to move the valve to "venting" and keep your hands and face clear of the steam. Wait until the float valve drops, then open the lid.
• Immediately stir in 2–3 large handfuls baby spinach until wilted.
• Add 1–1½ c heavy cream and ¾ c grated Parmesan cheese. Stir until the cheese melts and the sauce turns creamy. If the sauce seems thin, use the Sauté function on low and simmer 1–2 minutes, stirring frequently, until it reaches the desired thickness.
• Stir in 1/3 c freshly chopped basil leaves and combine. Taste and adjust seasoning only if needed.
• Serve hot with extra Parmesan on top if desired. Store leftovers in the refrigerator for up to 5 days.