Spaghetti Low-Sodium Broth Pecorino Romano Cheese Butter Parmesan Cheese Cracked Black Pepper Powder
Pour the broth into the Instant Pot. Break the spaghetti strands in half and spread them in two layers using a crisscross pattern. Press down to make sure all the noodles get some water on them.
They don't need to stay in the water, but just get all of them wet. Add butter. Do not stir from this point on. Close the lid and turn the vent to sealing position.
Pressure cook on high for 5 minutes. Once done, let the pot release naturally and then release the remaining pressure with the manual pressure release.
Use tongs to stir the spaghetti well, and pick apart any stuck pieces. Stir in the rest of the butter and cheese. The sauce will start to thicken.
Stir in the freshly cracked black pepper. Garnish with some more grated cheese and serve hot. Enjoy!