Set the Instant Pot on Sauté mode and let heat for about 1-2 minutes
Add 1 TBSP olive oil, 2 TBSP butter, 3 cloves minced garlic, and 1/4 cup diced onion.
Cook for approximately 3 minutes or until the onion becomes translucent and soft.
Add 1 lb. frozen shrimp.
Cook the shrimp until pink, stirring often to cook evenly.
Then remove the shrimp from the Instant Pot and set aside in a bowl
Add 3 cups chicken stock, 1/4 cup water, juice from 1/2 a lemon, and 12 ounces of fettuccine noodles (broken in half), salt and pepper.
Stir well to prevent the noodles from sticking together.
Place the lid on the Instant Pot and turn the knob on top to close the seal.
Set the Instant Pot to Manual - High Pressure for 6 minutes.
When the timer goes off, manually release the pressure by turning the knob on top with a towel to avoid burns.
Once the steam has released, remove the top and add in your shrimp back into the noodles and mix well.
Garnish is fresh parsley, parmesan cheese and/or additional lemon juice if desired.