Step 1: Sauté the Chicken: Set your Instant Pot to “Sauté” mode. Add olive oil and butter. Once hot, add the chicken pieces and season with salt, pepper, Italian seasoning, and red pepper flakes. Sauté until the chicken is lightly browned on all sides (about 3–5 minutes). The chicken doesn't need to be fully cooked at this stage—it will finish during pressure cooking.

Step 2: Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.

Step 3: Add Pasta and Broth: Cancel the Sauté mode. Add the pasta and pour the chicken broth over it. Gently press the pasta down into the liquid to ensure it's mostly submerged. Do not stir.

Step 4: Pressure Cook: Seal the Instant Pot lid and set it to Manual/Pressure Cook on high pressure for 5 minutes. Once the cooking cycle is complete, quick release the pressure by carefully turning the valve to venting.

Step 5: Add Cream and Cheese: Once the pin drops, remove the lid. Stir the pasta—some broth will remain, which is needed to help form the sauce. Add the heavy cream and Parmesan cheese, stirring until the sauce is creamy and coats the pasta.

Step 6: Let It Sit: Let the pasta sit on u0022Keep Warmu0022 mode for 2–3 minutes to allow the sauce to thicken.

Step 7: Serve: Taste and adjust seasoning if needed. Garnish with parsley, extra cheese, or red pepper flakes. Serve hot and enjoy!