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 garlic and turn the instant pot off. Allow to rest for one minute.

Stir to deglaze.

Add the stock.

Add the spaghetti. You can break them in half, or even thirds if preferred.

Use a spoon to push the spaghetti into the stock, but don’t stir.

You want the strands submerged.

Add a tablespoon of butter to the top of the spaghetti.

Add juice from half of the lemon.

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 milk 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.