Press Saute and add Oil & Butter to the inner pot of Instant Pot. When butter melts, add Mushroom slices and cook for 2 minutes till they turn brown in color. Then add minced Garlic to the pot and continue to cook for another 1 minute.

Break spaghetti in half and add in the pot in a single layer. Add water in the pot as needed until the spaghetti gets submerged in it. And add Salt & Pepper and close the lid.

(Note: Spaghetti should be submerged in water, otherwise it won't cook properly).

With vent at the sealing position, pressure cook for 5 minutes. When timer beeps, Quick Release. That is, slide vent to the venting position for steam to release.

(Note: Timer depends on the spaghetti. Check the instruction on the spaghetti bag. Divide the cooking time by half (½) and -1. Meaning, Cook Time for Spaghetti is 12. Divided by ½= 6. Then -1= 6-1=5)

When pressure is released, open the lid. Add the rest of the ingredients (Red Chili Flakes, Italian Seasoning, Parmesan Cheese, and Marsala Wine). Press Saute again and cook for 1-2 minutes till everything is cooked well and liquid is absorbed.

Garnish with Parsley & Lemon Zest and serve immediately!