Saute garlic: Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.

Cook Noodles: Add pasta and chicken broth, making sure the noodles are covered in the liquid. Turn valve to sealed and cook on manual (high pressure) for 3 minutes. When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid. Stir pasta, breaking up any pieces that have stuck together.

Add sauce ingredients: Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste. Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.

Serve: The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.