Garlic Butter Spaghetti - Instant Pot

Prep Time 2 mins

Cook Time 6 mins

Natural Pressure Release 6 mins

Total Time 8 mins

Servings: 4 

Calories: 351kcal 

Author: Bintu Hardy 

INGREDIENTS

• ▢ 2 cups (500ml) vegetable stock

• ▢ 2/3 cup (160ml) heavy whipping cream

• ▢ 8 oz (225g) spaghetti cut in half

• ▢ 1 tsp garlic purée

• ▢ 4 tbps butter cut into small cubes

• ▢ 1 tsp dried oregano

• ▢ Salt

• ▢ Black pepper

• ▢ 2/3 cup (80g) Parmesan cheese grated

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INSTRUCTIONS

1. Pour stock into Instant Pot insert, then add the rest of the ingredients BUT NOT THE CHEESE.

2. Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins.

3. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam.

4. Stir in the cheese till mixed in and serve.