Step 1

Turn on the instant pot saute mode.

Step 2

Add olive oil and let it become hot.

Step 3

Add minced garlic and give it a quick mix.

Step 4

Add mushrooms and saute them for about 2 minutes.

Step 5

Add salt, and water and deglaze the bottom of the pot with a spatula.

Step 6

Break the fettuccine pasta into half and place it in the instant pot in a criss-cross manner in layers.

Step 7

Push the fettuccine with a spatula to ensure it is covered with water.

Step 8

Close and lock the lid with the pressure knob in the sealing position.

Step 9

Pressure cook on high for 0 (zero) minutes and turn the "keep warm" setting on.

Step 10

Allow the pressure to release naturally for 6 minutes.

Step 11

Release the remaining pressure by turning the knob in venting position until the silver pin drops.

Step 12

Turn the saute mode on.

Step 13

Add the butter, cheese, pepper, Italian seasoning and mix well.

Step 14

Add the heavy cream and mix well.

Step 15

Mix well with the kitchen tongs. Add more cheese if needed.

Step 16

Turn off saute mode, the sauce will thicken in a few minutes.