Turn on the Instant Pot to Saute for 5 minutes and add avocado oil.
Once the oil starts to sizzle and the pot feels warm, add the onions and garlic and saute until fragrant and the onions are translucent. About 3-4 minutes.
Add the red pepper flakes and tomato paste and continue to saute, stirring constantly to keep from burning. Saute for 1 more minute.
Add vodka and stir to get all the good bits from the bottom mixed in. This is called deglazing the pan. Add the vegetable broth and stir.
Add dry pasta to the pot and gently press down to be mostly covered in broth. It’s alright if the pasta is not totally covered in liquid, but they should be 95% covered.
Turn the Instant Pot to Pressure Cook and set the timer for 6 minutes. Seal the lid and let it go! It will take 10 minutes or so to build up pressure and then the time will start to run down.
Once the timer goes off, let the pot naturally release pressure for 4 minutes, or up to 10 minutes max.
Manually release any remaining pressure and open the lid
Add dairy free whipping cream, torn basil, and salt and pepper to taste. Start by adding 1 cup of whipping cream and mixing gently. You may need to add up to 1 ½ cups depending on what type and what brand of pasta you use. Keep adding until you have reached your desired creamy texture.
Finish by gently stirring in the Parmesan and enjoy!
Nutritional information is an estimate and for informational purposes only.