Turn the Instant Pot on the Saute setting and add butter. Once butter is melted and the instant pot is hot, add finely minced or crushed garlic cloves and saute for 30 seconds. Sauteing the garlic for a few seconds adds a ton of flavor to this dish.

After roughly 30 seconds (be sure not to burn the garlic) immediately pour in chicken broth and stir. Season broth with salt and pepper.

Add fettuccine pasta to the instant pot (broken in half) in a criss-cross pattern. Pour heavy cream on top. There is no need to stir the pasta at this point. Just make sure the fettuccine pasta is pressed down under the liquid.

Close the lid and make sure the pressure valve is turned to sealing. Pressure cook on high pressure for 7 minutes. Then allow the instant pot to do a natural pressure release for 5 minutes. Carefully quick release any remaining pressure.

Remove the lid and allow steam to release for 1 minute. Add in the freshly grated parmesan cheese and stir well. The sauce may seem thin at this point but it will thicken as it sits. Once parmesan cheese has melted, transfer fettuccine alfredo to a serving dish (or serve directly from the Instant Pot) and garnish with fresh chopped parsley *(optional). Enjoy!