• Switch in the Instant Pot On, to SAUTE MODE for 5 mins.
• Once the display shows HOT, add oil to it.
• Then add finely chopped onions, minced garlic and sauté for about a minute.
• If adding veggies, add now and sauté lightly. Take out before adding spinach puree. I added corn, and cooked along with pasta.
• Add pureed spinach. I had spinach puree, so I used that. You can add fresh finely chopped spinach sauté for about 1 one minute.
• Add sweet corns(optional) and then add pasta.
• Add pasta and then add water. Since I added spinach puree, I added 1¾Cup, ¼ Cup less water. For 2 Cups pasta you can add 2 cups water when adding finely chopped spinach.
• Cancel the SAUTE MODE, put on the lid and Switch on the PRESSURE COOK MODE. Set the Timer to 4 Mins. Check the time for cooking on pasta box and set accordingly .
• I have used Rotini Pasta, with cooking Time 7 mins. So, Instant Pot Cooking Time for this is 4 mins.. Many people keep 1 min. less than the half of actual pasta cooking time. But for me, 4 mins gives us soft pasta that my kids like to have.
• Once time is done, do the Quick Release of Pressure. Open the lid.
• Add cream, black pepper powder, Italian herbs and grated cheese.
• Mix everything lightly.
• Serve hot.

Indian Pressure Cooker Method

• Follow the steps till adding pasta and water, then cook for 2 whistles.
• Release pressure immediately and check pasta.
• Add Cream cream, seasoning and mix well, sprinkle cheese before serving, and serve hot with garlic toast!!