Instructions

• Break 8 ounces fettuccine noodles in half and set aside.
• Turn Instant Pot to Sauté. Add 1 teaspoon oil. When oil is hot, add 3 cloves garlic (minced) and stir about 10 seconds, then turn the Instant Pot off.
• Add the broken fettuccine to the pot and pour in 2 1/2 cups low-sodium chicken broth (or vegetable broth), pressing the noodles down so they are mostly submerged.
• Close the lid and set the valve to SEALING. Cook on Manual (High Pressure) for 3 minutes.
• When the cook time ends, allow a natural pressure release for 6 minutes, then carefully turn the valve to VENTING to release any remaining pressure. Open the lid.
• Stir the pasta to break up any pieces that have stuck together.
• In a small bowl, whisk 1 cup milk (skim or 1%) with 3 teaspoons cornstarch until completely smooth. Add this milk-cornstarch mixture to the Instant Pot along with 1/2 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley flakes, and 1 cup freshly grated Parmesan cheese. Season with salt and pepper to taste.
• Turn the Instant Pot to Sauté and gently stir the mixture until the sauce just begins to thicken, about 1–2 minutes. Do not boil. Turn the Instant Pot off.
• Let the pasta sit for a few minutes to allow the sauce to thicken further before serving. If needed, add additional Parmesan to reach your desired thickness.