Instant Pot Cacio E Pepe

🧂 Ingredients

• 8 oz gluten-free spaghetti noodles

  uncooked, broken in half
• 2 1/2 cups chicken broth
• 2 cups Pecorino Romano cheese

  freshly grated
• black pepper

  freshly cracked

Instructions

• 1 Add the gluten-free spaghetti noodles and chicken broth to the Instant Pot inner
  pot. Make sure to snap the spaghetti in half so they fit in the instant pot and
  are properly submerged in the broth.
• 2 Put the lid on and make sure your sealing valve is closed. Set to high-pressure
  for 8 minutes.
• 3 When the Instant Pot is done cooking, do a quick release to release the steam
  before opening the lid. Turn the instant pot off.
• 4 Wait about one minute to allow the noodles to cool down. Don’t be tempted to
  wait longer as it’s vital the pasta is still warm enough for the next step.
• 5 Add 1/3 cup of cheese at a time to the inner pot. Mix well with tongs for the
  cheese to melt before repeating until all the cheese is mixed in.
• 6 Freshly grind in black pepper. Make sure to use the largest setting for maximum
  flavor. Start with 1 tbsp and then add more as desired.
• 7 Transfer to a serving bowl and serve with extra grated cheese and black pepper
  if desired.

Nutrition Info