Step 1

Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.

Step 2

Add pasta and chicken broth, making sure the noodles are covered in the liquid.

Step 3

Turn valve to sealed and cook on manual (high pressure) for 3 minutes.

Step 4

When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid.

Step 5

Stir pasta, breaking up any pieces that have stuck together.

Step 6

Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.

Step 7

Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.

Step 8

The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.