Select Sauté or Browning on your Pressure Cooker and allow to heat.
Add the Ghee and Butternut Squash and cook for one minute and then hit Cancel.
Add pasta, garlic, salt and Stock to your Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve
Cook at High Pressure for 5 minutes.
When Beep sounds, carefully do a Quick Release
Select Sauté or Browning button on your Pressure Cooker.
Add broccoli and stir in, pushing the pieces underneath the pasta. The broccoli will cook quickly, so keep checking until you reach your desired texture. Add Blue Cheese and mix through.
I love the gemelli pasta for this recipe because it is a firmer, thicker pasta. The sauce is not a gooey cheesy one like macaroni and cheese, so I didn't want a tubular pasta. It's just my suggestion and feel free to use any type of pasta you like. My "Rule of Thumb" for cooking pasta in a pressure cooker is to look a the suggested cook time on the package of pasta. Choose the lesser time and then subtract two minutes.De Cecco is my preferred pasta as it holds up well under pressure. We buy in bulk (usually 5-6 boxes) from Amazon, as the price is generally than purchasing in the grocery stores.