Heat the Instant Pot using the Saute-Normal function.

Add the olive oil and allow it to heat for 1-2 minutes. 

Add the chicken and cook, stirring occasionally, for 5 minutes, or until the chicken is browned on all sides. 

Add the garlic and cook for an additional minute. 

Next, add the chicken stock, heavy cream, dried pasta, and salt.

Add the lid to the Instant Pot and ensure the valve is in the sealing position. 

Set the timer for 5 minutes. When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful-- the valve will steam and may splatter. 

Return the Instant Pot to the Saute-Normal function.

Stir and cook until the liquid has reduced by half, about 5 minutes.

Add the parmesan and stir to combine. 

Garnish with fresh parsley and red pepper flakes, if desired.

Serve immediately.

Store any leftovers in an airtight container in the refrigerator for up to two days.