Place the fettunicini at the bottom of the instant pot. Break the noodles into half if needed.
Add butter and minced garlic. Add the broth and make sure the pasta is almost covered in broth. Close lid with vent in sealing position.
Pressure Cook the pasta noodles on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
When the instant pot beeps, quick release the pressure manually. Stir well.
Add the cream, parmesan and stir well until the cheese melts. Adjust salt and pepper to taste.
Garnish with parmesan and parsley before serving.
Cream: I use heavy cream in this recipe to get the perfect creamy Alfredo. As I add the cream at the end, you can substitute the cream with milk or half or half if you like to make this a Skinny Alfredo. Use shredded Parmesan: My preference is to bring a block of Parmigiano Reggiano and grate it just before using. It is okay to use pre-shredded parmesan, do stir well so it incorporates easily into the pasta. The fresh parmesan creates a wonderful rich sauce.Double the recipe: This recipe can be doubled in a 6qt or 8qt instant pot.How to store: If you have leftovers, store them in an airtight container in the refrigerator. The sauce will dry out after refrigerate, just add a little milk before reheating. I prefer to reheat in the microwave.Jarred Alfredo sauce: Add the jarred sauce on top of the pasta before pressure cooking. Do not mix after adding the sauce. Then after pressure cooking, mix the sauce and the pasta and enjoy!