Step 1

Select Saute to preheat the pressure cooking pot. When hot, add the olive oil, then the onion and bell pepper. Sauté for about 3-4 minutes until tender. Add the garlic and sauté for 1 minute more.

Step 2

Stir in the tomatoes, chicken broth, pasta, salt, and pepper. Lock the lid in place. Select High Pressure and 5 minutes cook time.

Step 3

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 2 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.

Step 4

In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Stir the cornstarch slurry into the pot.

Step 5

Select Sauté and add the peas. Cook for about 1 minute, stirring often, until the peas are hot, pasta is tender, and the sauce is thick.

Step 6

Turn off the pressure cooker and stir in the lemon zest, parsley, and Parmesan. Season with salt and pepper to taste and top with additional Parmesan to serve.