1. Prepare the lobster tails. Set the instant pot to sauté. Pour 1 cup vegetable broth, wine, and ¼ cup butter into the instant pot. Add garlic and thyme. Place lobster tails into the instant pot and set to sauté. Cook for 4-6 minutes. ** The internal temp of the lobster should reach 140* . Check that the lobster shells are bright red, and the meat is opaque. **

2. Remove lobsters from their shells by cutting down the middle with kitchen shears and gently tugging the meat. Roughly chop. Discard the shells and turn off the instant pot.

3. Remove ¼ cup of broth from the instant pot and set aside to use in the cheese sauce. Keep remaining sauce in the instant pot.

4. Add 1 cup vegetable broth, sea salt, and noodles to the instant pot. Seal and set to manual high pressure for 9 minutes. Allow 5 minutes of natural release then quick release remaining steam.

5. Add noodles to a large bowl and toss with truffle oil.

6. Add ¼ cup butter to the instant pot. Once melted, add flour and whisk to make a roux. Next, add Brie cubes, shallot, whole milk, and the broth stir until melted and smooth.

7. Next, add the noodles, lobster, and chives to the instant pot and toss with the sauce.

8. Enjoy!