2/3CupParmesan cheese,grated and tightly packed (2oz)
Sliced fresh basil,for garnish
Heat the olive oil on saute mode in your Instant Pot. Add all the vegetables and cook, covering with the lid (just slightly, you dont want to get the lid warning on your Instant Pot!) and stirring occasionally, until they just begin to tenderize - about 10-12 minutes. Add in the garlic and Italian seasoning and cook for another 2-3 minutes until the garlic is golden. Transfer the veggies to a plate and cover to keep warm.
Add the pasta into the Instant Pot and cover with the water. Cover (make sure the lid is set to sealing) and cook on manual high pressure for 3 minutes. Let steam release naturally.
Pour 1/2 cup of the pasta water into a measuring cup and drain the rest, rinsing the pasta with cold water and draining. Stir in the reserved water, salt and lemon juice and stir until mixed.
Add in the cooked vegetables, the cheese and cherry tomatoes and stir until the cheesy is melted.
Garnish with fresh basil and DEVOUR!
*We like this with the full lemon, but you can use less if you prefer