Start by turning your Instant Pot to the sauté setting. Add a couple of tablespoons of butter and let it melt. Toss in fresh minced garlic and sauté for about 1 minute, or until fragrant and slightly golden.

Season the chicken breasts with salt and pepper. Carefully place them in the pot and brown them for about 3–4 minutes on each side. Remove the chicken and set it aside.

Add uncooked fettuccine directly over the chicken. Pour in the chicken broth and heavy cream, making sure the pasta is mostly submerged in liquid.

Close the Instant Pot lid securely and cook on high pressure for 8 minutes. Perform a quick release of the pressure.

Remove the cooked chicken and shred it into bite-sized pieces.

Stir in a generous amount of grated Parmesan cheese into the remaining pasta and sauce mixture.

Return the shredded chicken to the pot and gently mix everything together until the chicken is well coated in the sauce.