Cover the Instant Pot and secure the lid. Make sure the pressure valve is set to sealing.
Press the manual or pressure cook button on high pressure and set the timer for 5 minutes.
When time is up, let it naturally release ( just let it sit undisturbed) for 5 minutes, and then carefully move the valve to vent & release the remaining pressure.
Once pressure is released and the pin drops, remove the lid.
Stir the contents of the pot until the sauce is smooth and creamy. Add the shredded Mozzarella cheese and stir.
⅔ cup Shredded Mozzarella Cheese
Spoon into serving bowls. Garnish with torn basil or Italian parsley, sprinkle with parmesan, salt & pepper to taste, and serve.
2 tablespoon Parmesan Cheese, 1 tablespoon Italian Parsley or Fresh Basil
Notes
*Nutritional Data are only Estimates based on the Products I used.*Servings: 4 servings, Serving Size: 8 ounces, Net Carbs Per Serving: 7g, Amounts per Serving~