Step 1

Set the Instant Pot to saute for 3 minutes. Add the butter to melt and when the pot starts counting down add the diced shallot. Add minced garlic with 30 seconds remaining.

Step 2

Turn off saute and pour in the broth. Deglaze the bottom of the pot to ensure pieces of food are not stuck to the bottom.

Step 3

Break the fettuccine noodles in half and add to the pot. Pour in heavy cream, pressing down on the pasta to cover. Add salt and pepper. Seal the lid and set to pressure cook on high for 5 minutes. For a more al dente pasta, pressure cook for 3 minutes. *You can also cook for the amount of time you normally cook fettuccine if you have a specific tenderness that you like, without affecting the taste of the sauce.

Step 4

Complete a controlled quick release of the steam when finished (lightly press on the steam release valve in short bursts until all steam is released to avoid heavy cream spraying out and making a mess).

Step 5

Remove the inner pot to another surface. Wait 3 minutes, then add the cheese 1 cup at a time, mixing to melt and incorporate into the sauce between cups. Season with additional salt and pepper if desired. Serve immediately, garnished with parsley.