Turn the instant pot to sautee. Add 1 teaspoon of olive oil and the minced garlic. Cook stirring constantly for 1-2 minutes, until fragrant

Add the vegetable broth and the linguini, broken in half. Stir the noodles around and press them down so that they are totally submerged in the liquid.

Place the instant pot lid on and set to sealing

Turn to manual/high and cook for 9 minutes

Once the timer beeps, do a quick release

Once the pin drops, remove the lid

Stir in the salt, heavy cream and parmesan cheese

Continue to stir the creamy noodles for around 5 minutes, or until the liquid absorbs into the noodles. It will look like too much liquid at first, this is normal. Just keep stirring until the noodles have absorbed most of the sauce and are super creamy

Turn off the instant pot and serve immediately, garnished with additional parmesan cheese on top if desired