8 oz linguine pasta, broken in half
2 tablespoons olive oil
4 cloves minced garlic
2 1/4 cup chicken broth
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon salt
Ground black pepper to taste
1/4 cup heaping cup shredded Parmesan cheese
Dry parsley flakes to taste
Using saute mode, heat olive oil. Add garlic and saute for a few seconds. Do NOT allow it to burn.
Pour in chicken broth, lemon juice, salt, pepper, linguine and cheese. Stir and make sure to push pasta toward walls of the pot and submerge in liquid.
Cover pot, set valve to sealing and cook at high pressure for 8 minutes. At end of the cycle, perform a quick release.
Once pressure valve drops, remove lid. Stir pasta before adding cream and parsley flakes.
Sauce should thicken as it cooks, but if you want it thicker turn on saute mode for one minute.
It’s important to use shredded cheese instead of grated cheese. You get some weird globs if you sub with grated. Recipe based on a recipe from Rasamalaysia.