Instant Pot Cheesy Garlic Butter Spaghetti
Servings: 6
Calories: 701kcal
Ingredients
- 16 oz spaghetti noodles broken in half
- 4 cups of chicken broth
- 1 1/3 cups of heavy whipping cream
- 2 tsp garlic paste
- 1 stick of unsalted butter cut into small cubes
- 2 tsp dried parsley
- Salt and Pepper to taste
- 1 1/3 cup grated parmesan cheese
- chopped Parsley as a garnish
Instructions
- Pour the chicken broth into your instant pot and add the garlic paste, dried parsley, and salt and pepper. Some newer versions of instant pots allow you to add dairy ingredients at this point, but to be on the safe side and to accommodate all versions, we will just stir the spaghetti noodles in at this point. Close your instant pot and press pressure cook button and set the timer on high for 6 minutes. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, let it release pressure naturally for 6 minutes, then turn the quick release on.
- Turn of the saute mode to add butter to the noodles and stir as it melts. Add in the heavy whipping cream and grated parmesan cheese. Stir to incorporate. Top with freshly chopped parsley and enjoy!
Nutrition
Calories: 701kcal | Carbohydrates: 62g | Protein: 19g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 991mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1444IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 1mg