Step 1

Add the broth to the Instant Pot. In batches, break the fettuccine in half so it fits in the pot and layer in a criss-cross fashion between batches. (NOTE: Sorry, nonnas! I’m aware that breaking pasta in half is an Italian sin, but I assure you the noodles will still feel plenty long. Besides, this also ensures even cooking and creates more portions!). DO NOT STIR the noodles, but rather just press down on them until they’re mostly submerged in the broth (it’s okay if some of the noodles stick above the broth). Top with half the stick of butter.

Step 2

Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook at high pressure for 7 minutes. Quick release when done.

Step 3

When the lid comes off, give everything a stir (NOTE: If any noodles seem slightly fused together, keep stirring and lightly separating with the spatula.The noodles should separate easily.)

Step 4

Add the remaining half stick of butter and stir everything in the pot with a wooden spatula until the butter’s melted.

Step 5

Lastly, add in the cream, Parmesan, garlic powder, pepper and Boursin. Stir until totally melded, about 1 minute and let rest for 5 minutes to fully come together.

Step 6

Serve immediately and top with freshly cracked black pepper, if desired. Goes great with garlic bread!