Step 1

Combine the chicken broth, garlic, salt, and pepper in the inner pot of the Instant Pot.

Step 2

Layer the fettuccine noodles in the broth in layers, crisscrossing the direction of the noodles for each layer. This will help prevent the noodles from sticking together.

Step 3

Place cubes of butter over the noodles. Pour in the heavy cream.

Step 4

Place the lid on the inner pot and be sure the vent knob is sealed. Set to cook on high pressure for 6 minutes by hitting the manual or pressure cook button and use the +/- buttons to adjust until it reads "6."

Step 5

Once the cooking time has elapsed, allow the pressure to release naturally on its own for exactly 5 minutes. After 5 minutes, use a long wooden spoon to knock the vent knob from the sealed to the venting position. I find that it is best to do a controlled pressure release, which means to slowly turn the vent knob from the sealed to the venting position to release the steam. This will help prevent starchy liquid from spewing out of the venting knob.

Step 6

Open up the Instant Pot and stir the noodles into the sauce. It is okay that there is extra liquid, the noodles will absorb as they sit. Stir in the parmesan cheese, pop the lid back on the inner pot, and let the fettuccine alfredo sit for a couple of minutes to allow the cheese to melt into the sauce.

Step 7

Serve with additional parmesan cheese if desired.