• 2 cups (500ml) vegetable stock ( or two cups water with a bouillon cube )
  • 2/3 cup (160ml) 2% milk
  • 8 oz (225g) spaghetti
  • 2/3 cup (80g) Parmesan cheese grated
  • 1 tbsp garlic
  • 4 tbsp butter
  • 1 tsp dried oregano
  • Salt & Black pepper to taste.


  1. Break the spaghetti in half and add to the Instant Pot inner pot.
  2. Add the stock into the pot, then add everything else EXCEPT the parmesan cheese.
  3. Put on the lid and verify that the vent is sealed.
  4. Set the Instant Pot to manual high pressure for 6 mins.
  5. When the 6 minute timer goes off allow for a natural pressure release (NPR) of 6 more minutes before, then do a quick release.
  6. Stir in the parmesan cheese.
  7. Salt and pepper to taste.

Serve With

  • Chicken
  • Steamed vegetables
  • Sun-dried tomatoes


  • Mix well when serving, because the cheese tends to stick more to the pot, than the spaghetti.