Step 1

Add the butter and oil to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles

Step 2

Add the shallots and cook for 1-2 minutes, then add the garlic and cook for 1 minute and then add in the white wine and let simmer for 1 minute more

Step 3

Add the broth, lemon juice, clam juice (but NOT the clams), basil, oregano, parsley, Old Bay, pepper and stir together well

Step 4

Break the linguine in half and lay it on top, pushing it all down under the liquid but NOT stirring

Step 5

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done (it may appear a bit soupy when the lid comes off but this is what we want for now!)

Step 6

Stir in the clams and the Parmesan. Let sit for about 5 minutes, stirring occasionally so the clams get heated through and it will thicken up into an incredible sauce

Step 7

Transfer to a serving bowl, plate it up and sprinkle any extra Parmesan cheese if desired

Step 8

Enjoy and serve with some crusty Italian bread to sop up any leftover sauce!