Instructions

• Set the Instant Pot to SAUTE and add the oil. Heat until the oil is shimmering.
• Add the chicken pieces and cook, stirring occasionally, for about 2–3 minutes until the outsides are lightly browned (they do not need to be cooked through).
• Add the sliced mushrooms and cook for about 2 minutes until they begin to soften.
• Add the minced garlic, thyme, rosemary, ground nutmeg, ground black pepper, and ½ teaspoon salt. Cook and stir for about 30 seconds until fragrant, scraping any browned bits from the bottom of the pot.
• Pour in the 2 cups chicken or vegetable stock and use a spatula to deglaze the pot, scraping any remaining browned bits from the bottom.
• Break the tagliatelle or fettuccine in half if needed, add it in an even layer over the chicken and mushrooms, and gently press the pasta down so it is fully submerged in the stock.
• Cancel SAUTE, secure the lid, and set the vent to SEALING. Select PRESSURE COOK/MANUAL on High pressure and set the time for 5 minutes.
• When the cook time ends, perform a quick release: carefully move the vent to VENTING until the steam has fully released (use a long utensil or oven mitt to avoid steam burns), then open and remove the lid.
• Add the softened cream cheese and the shredded mozzarella (if using). Stir until the cheeses are fully melted and the sauce is smooth and combined.
• Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately.