• 8 oz fettuccine noodles, broken in half
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• Salt & pepper, to taste
• 2 ½ cups low-sodium chicken or vegetable broth
• 1 cup skim or 1% milk
• 3 teaspoons cornstarch
• ½ teaspoon onion powder
• ½ teaspoon dried basil
• ½ teaspoon dried parsley flakes
• 1 cup freshly grated Parmesan cheese

• Set the Instant Pot to Sauté, add the olive oil, and heat it for a minute.
• Add the minced garlic and cook for 10 seconds just long enough to release flavor.
• Then turn off the sauté function to prevent burning.

• Add the fettuccine noodles and pour in the broth. Make sure all the pasta is submerged this helps it cook evenly.
• Secure the lid, set the valve to Sealing, and cook on High Pressure for 3 minutes.

• When the time is up, let the Instant Pot naturally release pressure for 6 minutes, then carefully open the valve to release any remaining steam.
• Stir well to break apart any noodles that may have stuck together.

• skim or 1% milk
• cornstarch

• parmesan
• dried basil
• dried parsley
• onion powder
• salt & pepper

• Turn on Sauté again and cook until the sauce begins to thicken. It usually takes only 2–3 minutes.
• Turn off the heat and let the pasta sit for a few minutes. The sauce will continue to thicken as it cools.
• At this point, you can add extra parmesan if you prefer a richer, thicker sauce.

• Use freshly grated parmesan it melts better than pre-shredded
• Break the pasta in half so it cooks evenly
• Avoid overheating milk adding it after pressure cooking prevents curdling
• Let the sauce rest it thickens beautifully as it cools
• Stir gently to avoid breaking the pasta too much

• Steamed broccoli
• Sautéed mushrooms
• Spinach
• Peas
• Roasted tomatoes

• Grilled chicken
• Shrimp
• Turkey meatballs
• Crispy bacon or pancetta (for a not-so-skinny version!)

• penne
• linguine
• rotini
• rigatoni

Pinterest