Instant Pot Skinny Alfredo

INGREDIENTS:

• 2 1/2 cups chicken broth
• 1 cup evaporated milk
• 1 tsp minced garlic dried
• salt and pepper to taste
• 1/2 lb dry linguine noodles broken in half
• 3/4-1 cup parmesan cheese shredded

DIRECTIONS:

1. Place the broth, garlic, salt and pepper into the Instant Pot liner. Break noodles in half and add to the pot. All noodles should be covered with the broth. DO NOT STIR.
2. Cook on Manual HIGH for 6 minutes. Allow for a 6 min NPR before QR the pressure. Stir the noodles, some may be slightly stuck together, but that is okay. Once you add in the evaporated milk and warm through, all will be well.
3. Pour the evaporated milk into a separate bowl. Temper the milk by adding a scoop of noodles at a time into the milk and stirring. Once about half of the noodles have been mixed with the evaporated milk, dump the milk and noodles back into the Instant Pot.
4. Turn the Instant Pot onto Sauté LOW and gradually stir in the parmesan cheese. Stir until the cheese has melted completely and the sauce has thickened. Enjoy!