Turn instant pot to sauté mode. Add the butter and olive oil. Once melted, add the garlic and sauté for about a minute.

Add the spices and the lemon zest and juice. Next, add the stock.

Once the stock boils, add the pasta in crisscross and give it a very slight mix with a spoon.

Add the prawns. Close the lid. Set pressure cooker on high for 12 minutes. Give it a good mix. I cooked mine for 10 minutes, and some of the pasta was still slightly uncooked, so I switched to sauté mode and finished cooking the pasta by adding small amounts of water until fully cooked.

Top with the spring onions and sprinkle parmesan and crushed chilli's if using. I had run out of parmesan, so I used some shredded mozzarella instead.