First, slice the Chicken breasts in 1 inch slices, and sprinkle with garlic salt and pepper. Then, turn the Instant Pot to ‘SAUTE’ and add the butter and olive oil. After the butter is melted, add the chicken, and stir well.

Begin to brown chicken on both sides, and continue to cook about ½ an hour, on the low setting.

When chicken is done, and no longer pink in the center, remove to a foil lined plate, wrap up chicken, and set aside. 

Additionally, make sure there is butter left in the bottom of the instant pot – if no butter is left, or not enough, add 1 Tablespoon.

Turn the Instant Pot to SAUTE, and melt the butter, then add the garlic and Sauté for 2 minutes. Meanwhile, turn off the Instant Pot and de-glaze the pot. 

Add the cream, and sprinkle a little garlic salt over the cream.

Next, break the Fettuccine noodles in half, and add to the Instant pot, and stir the pasta, making sure the pasta is covered by the cream and chicken broth.

Put the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’,  and press the MANUAL setting, and set the time to 2 minutes.

When the Pasta is finished cooking, and the pot beeps and goes to off, let the Instant Pot sit for 5 minutes. Then, do a quick release by turning the pressure valve to ‘VENTING’, and allow all the pressure to released.

Once the float valve drops down, then remove the lid to the Instant Pot. 

Stir the cream mixture with the noodles, and let sit for one minute.

Then, add the Parmesan cheese to the Fettuccine noodles, and stir well to blend cheese into noodles. 

Place the chicken back into the Instant Pot, and toss with Fettuccine. 

Finally, sprinkle with Parmesan cheese (to your preference) and finely chopped Parsley.