Instructions:

• Start by turning your Instant Pot to the sauté function. Add the teaspoon of oil and let it heat for a moment. Once warm, add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as this can turn bitter.
• Next, add the broken fettuccine noodles directly into the pot. This ensures they get coated in that delicious garlic oil.
• Pour in the low-sodium chicken broth (or vegetable broth) over the pasta. Add salt and pepper to taste, along with the onion powder, dried basil, and parsley flakes. Give everything a good stir to combine.
• Secure the lid on your Instant Pot and set it to cook on high pressure for 6 minutes. Once the time is up, allow for a natural pressure release for 5 minutes, then perform a quick release to let out any remaining steam.
• In a small bowl, whisk together the milk and cornstarch until smooth. Once the pressure is released, carefully open the lid and stir the pasta. Pour in the milk and cornstarch mixture, stirring continuously until the sauce thickens—about 2-3 minutes.
• Finally, add the freshly grated parmesan cheese to the pot. Stir until the cheese is melted and incorporated into the sauce. Taste and adjust seasoning if necessary.
• Your Instant Pot Skinny Fettuccine Alfredo is ready to be served! Dish it out into bowls and enjoy the creamy goodness you just created.