Instant Pot Creamy Fettuccine

• 4 Tbs. Butter
• 5 large garlic cloves, minced
• 3 cups chicken broth, or 3 cups water with 1 TBS. chicken bouillion mixed in
• 1 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp pepper
• 16 oz. Fettuccine noodles broke in half (uncooked)
• 1 cup parmesan cheese (fresh only, not the powder stuff)

1. Set instant pot to saute. Add butter and saute the garlic for a minute until the aroma builds.
2. Add in chicken broth, cream, salt, and pepper and stir. 
3. Place the noodles in the instant pot, trying to keep them separated so that they don't all stick together when they are cooking. Make sure they are pressed down so that liquid covers them somewhat. 
4. Cook in the instant pot for 9 minutes, then let sit 4 minutes before releaseing pressure. 
5. Open the instant pot and stir, then add the parmesan cheese and stir more.

Tips:

I like to saute shrimp in garlic, olive oil and butter on the stovetop while the fettucine is cooking in the instant pot, then combine when both are finished. I tried once doing the shrimp in the instant pot with the noodles and it was not good. 

I've also added in rotisserie cooked chicken pieces after the noodles are cooked  for chicken fettuccine. That's yummy too.