Cheesy Spaghetti
A rich, cheesy pressure-cooker spaghetti with parmesan, heavy cream and garlic.
⏱️ Prep: 10 min🍳 Cook: 6 min
Nutrition
per per serving258
Calories
7.9g
Protein
22.4g
Carbs
15.6g
Fat
Ingredients
| 8 oz | 225 g | spaghetti, cut in half |
| 0.66 cup | 160 ml | parmesan cheese, grated |
| 1 tsp | 5 ml | dried oregano |
| 4 tbsp | 60 ml | butter |
| 3 | garlic cloves, minced | |
| 0.66 cup | 160 ml | heavy cream |
| 2 cups | 480 ml | vegetable stock |
| — | pepper | |
| — | salt |
Instructions
Preparation Time: 10 minutes Cooking Time: 6 minutes Serve: 6
Directions
- Add all ingredients except the cheese into the Instant Pot.
- Seal the pot with the lid and cook on manual high pressure for 6 minutes.
- Once done, allow the pressure to release naturally for 6 minutes, then release the rest using the quick-release method. Open the lid.
- Stir in the cheese and serve.
Nutritional Value (Amount per Serving): Calories 258; Fat 15.6 g; Carbohydrates 22.4 g; Sugar 0.3 g; Protein 7.9 g; Cholesterol 73 mg.
Cook's notes: 1 tbsp mustard; 1 tsp pepper paste; 1/2 Philadelphia (cream cheese). We need a double portion.