Instant Pot Creamy Spring Vegetable Linguine

Ingredients

• 1 pound linguine
• 5 cups water , plus extra as needed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ` table salt
• 1 cup jarred whole baby artichokes packed in water , quartered
• 1 cup frozen peas , thawed
• 4 ounces finely grated Pecorino Romano , plus extra for serving
• ½ teaspoon pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons chopped fresh tarragon

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