Add the butter, pressed garlic, wine, water and heavy cream into the inner liner of the Pot.

Stir it together.

Break the noodles in half and add them to the liquid, criss crossing them over each other.

Add the broken in half noodles to the liquid. Criss cross them on top of each other by making small bundles of noodles and laying them in so they form an x.

Push the noodles down so the liquid covers them all.

Secure the lid on the Pot and make sure the valve is set to seal.

Pressure cook on high for 6-7 minutes depending on how firm you like your noodles.

After the Pot beeps, let the pressure naturally release for 5 minutes. Then quick release the remaining pressure. Stir in the cheese.

Once the pressure is released, remove the lid. 

Add the cheese and stir. The sauce will quickly thicken up.

If it gets too thick, add another splash of heavy cream.

Season with salt and pepper to taste.

Serve and top with more cheese if desired and fresh herbs. Enjoy!