Instructions

• Add 1 teaspoon oil to the Instant Pot and set to Sauté. When the oil is hot, add 3 cloves minced garlic and stir for about 10 seconds until fragrant. Turn Sauté off.
• Add 8 ounces fettuccine (broken in half) to the pot. Pour in 2 1/2 cups low-sodium chicken broth (or vegetable broth) and make sure the noodles are submerged—press them down gently if needed.
• Close the lid, set the pressure valve to Sealing, and select Manual/High Pressure for 3 minutes.
• When the cook time ends, allow a natural pressure release for 6 minutes. After 6 minutes, carefully turn the valve to Venting to release any remaining pressure and open the lid once the float valve drops.
• Stir the pasta, breaking up any pieces that have stuck together.
• In a bowl or measuring cup, whisk 1 cup milk with 3 teaspoons cornstarch until completely smooth and lump-free. Add this 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.
• Set the Instant Pot to Sauté and stir gently until the sauce just begins to thicken and the cheese is melted. Turn the Instant Pot off.
• Let the pasta sit a few minutes—the sauce will thicken as it cools. Taste and add more salt, pepper, or additional Parmesan if desired before serving.