Today I am using baby bellows but button I use also. Slice them, how you like. These will also give the final product a light brown color, use button mushrooms to reduce that affect.

Clean and chop garlic

Set the IP to saute

Add butter to IP

Add garlic to butter once it melts, stir for a minute

Add mushrooms and stir

Stir and cook until done to your liking, i like them just cooked, almost impossible, due to steam to get a picture

Add broth, this is what I use. This does give the final product a slight brown instead of white color. Use water if you don't like that.

Add cream, about best we have available here

Stir to blend

Add salt and pepper, and stir

Break pasta in half, and drop it in randomly. I found this stops then from sticking together, which happens if you drop them in all in a bunch.

Then press the pasta down as best you can to cover them with liquid.

Set to pressure cook as follows; 6 minutes el dente, 7 minutes normal, 8 minutes soft. I like 6, the wife 8, we compromised 😊

When time is done, hit cancel (turn off warming), let sit 1-2 minutes (no longer). Quick release remaining pressure

Optional peas - If you choose to add green peas, add them now.

Optional peas - Stir them in.

Give a quick store and then put the lid back on, you do not need to seal it, we are just letting it sit for 3 minutes, do not skip this step, even if NOT using peas! You will have problems with melting your cheese if you do.

After wait, add parmesan to pot

Stir until cheese melts and is completely incorporated.