Alfredo in the Instant Pot

Chicken Alfredo
4 c. chicken broth
3 c. heavy cream
1 t. granulated garlic or 4 cloves, crushed
1 t. salt
1/2 t. pepper
1 lb. fettuccini or linguine pasta, broken in thirds
1 to 2 lbs. boneless chicken breast**
1 c. parmesan cheese
1 T. dried parsley
Place in the instant pot in the following order:  broth, cream, garlic, salt, pepper and pasta.  Gently stir and make sure pasta is covered in liquid.  Top with chicken (thawed or frozen).
Seal lid and set on Manual High for 8 minutes.  Natural Release for 10 minutes.  Then release pressure.  Open carefully.  Remove chicken and shred it.  Stir in parmesan cheese, parsley and shredded chicken.  Allow to sit for 2 to 5 minutes to thicken if needed.  (The longer it sits the thicker it gets.)  Thin with more milk if needed.

** Often I use Rotisserie Chicken and since it is already cooked I just heat it up and stir it in at the end or sprinkle it on top.

For a SKINNY version
Omit the cream.
After everything is cooked at the very end stir in  2 cups evaporated milk OR 2 c. milk whisked with 1/3 c. cornstarch or clear jel (no thickening added if using evaporated milk).