Turn the instant pot to saute.
When it is hot, add 1 teaspoon of butter or olive oil and shallot and saute for 2 minutes.
Add the minced garlic and turn the instant pot off. Allow to rest for one minute.
Add chicken broth.
Add juice from half of the lemon.
Stir to deglaze.
Add the spaghetti noodles. You can break them in half, or even thirds if desired.
Use a spoon to push the noodles into the broth, but don’t stir. You want the noodles submerged.
Add a tablespoon of butter to the top of the noodles.
Replace the lid and seal.
Use the manual setting and cook for 5 minutes.
It should take 10 minutes or so until the instant pot reaches pressure.
When the timer alerts, use the quick release valve.
Open the instant pot and add half and half and parmesan cheese.
Stir.
Place the lid on the instant pot and allow the food to rest for about 4 to 5 minutes to allow the sauce to thicken and the cheese to melt.
Squeeze the juice from the remaining half of the lemon onto the pasta.
Toss and serve.
Allow leftovers to cool, then store in an airtight container.
