1 7/8 cup water or chicken broth
3 Tbsp lemon juice
8 oz (1/2 pound) small pasta, bow ties, shells or twists
1/2 tsp salt
2 cloves garlic, minced
2 tsp fresh or dried herbs: basil, rosemary, oregano, thyme, your favourites
pinch red pepper flakes (optional)
1 Tbsp olive or avocado oil
2 Tbsp butter
2 Tbsp heavy cream (optional)
1/4 - 1/2 cup grated Parmesan cheese
freshly ground black pepper
Add everything except butter, cream, Parmesan cheese and pepper to the Instant Pot and stir well. Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 4 minutes.
When it beeps that it's done, use the “Controlled Burst” method to release the pressure. Flip the valve back and forth between Sealing and Venting, 5 - 8 seconds at a time. Releasing the steam like this prevents the starchy steam/liquid from making a heck of a mess. When the pin drops, open the pot.
Add butter, cream (if using), Parmesan and pepper and stir well. Delicious.
You can also add diced raw chicken to this recipe at the beginning and it works really well. Cooks just perfectly with the 4 minutes.