Instant Pot Linguine and Clam Sauce

By kristentirrell

Ingredients

• 4 tbsp (1/2 stick) of butter
• 1/4 cup of extra virgin olive oil
• 1 tbsp of lemon juice
• 1 large (or 2 small) shallot(s), diced
• 1 tbsp of crushed garlic
• 1 1/2 cups of garlic or chicken broth
• 1/4 cup of a dry white wine
• Two 6.5 oz cans of chopped clams with their juices, separated from one another (so dump the clams in a strainer and set aside the clam juice from the clams)
• 1 tsp of dried oregano
• 1 tsp of dried sweet basil
• 1 tsp of dried parsley flakes
• 1 tsp of Old Bay seasoning
• 1/2 tsp of black pepper
• 8 oz (half a box) of linguine, with the noodles broken in half
• 1/4 cup of Parmesan cheese, plus more for topping if desired

Details

Adapted from pressureluckcooking.com

Preparation

Step 1

Add the butter and oil to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles

Add the shallots and cook for 1-2 minutes, then add the garlic and cook for 1 minute and then add in the white wine and let simmer for 1 minute more

Add the broth, lemon juice, clam juice (but NOT the clams), basil, oregano, parsley, Old Bay, pepper and stir together well

Break the linguine in half and lay it on top, pushing it all down under the liquid but NOT stirring
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done (it may appear a bit soupy when the lid comes off but this is what we want for now!)
Stir in the clams and the Parmesan. Let sit for about 5 minutes, stirring occasionally so the clams get heated through and it will thicken up into an incredible sauce

Transfer to a serving bowl, plate it up and sprinkle any extra Parmesan cheese if desired