Step 1

Add PASTA, CHICKEN BROTH, HEAVY CREAM, GARLIC, and BLACK PEPPER to the Instant Pot. Press pasta shells under the liquid to submerge.

Step 2

Secure the lid and turn the pressure release valve to the "Sealing" position.

Step 3

Select "Manual" or "Pressure Cook" on HIGH pressure (2 minute for thin pasta or 3 minutes for thicker pasta). * see footnotes for pasta list

Step 4

When cook cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR). DO NOT SKIP THIS STEP ... the pasta is still cooking.

Step 5

Carefully turn the pressure release valve to the "Venting" position to release any remaining steam.

Step 6

Open the lid, stir in PARMESAN CHEESE until creamy. Then stir in DICED HAM, and PEAS. (I like to microwave them both just before adding them in)

Step 7

Put the lid back on the pot on "keep warm" mode with the pressure valve in "venting" position, allowing everything to warm through. You can also use the "saute" function as a reheat function, stirring as needed.

Step 8

Add PASTA, CHICKEN BROTH, HEAVY CREAM, GARLIC, and BLACK PEPPER to a soup pot or skillet. Bring to a boil over high heat.

Step 9

Reduce heat to medium-low and cook until shells are almost completely cooked, stirring as needed (7-10 minutes depending on type of pasta).

Step 10

Stir in PEAS and HAM, reduce heat to low and simmer until pasta is cooked to your liking, stirring as needed (3-5 minutes).

Step 11

Stir in PARMESAN CHEESE until creamy.

Step 12

Serve Alfredo pasta warm, garnished with fresh parsley.

Step 13

Refrigerate in an airtight container up to 5 days.

Step 14

To reheat, add a splash of cream or chicken broth to revive the creaminess. Then heat using the stove or microwave on medium heat, stirring as needed.