Switch on the IP, place the inner pot and press sauté button. Once the IP displays 'hot', heat butter and add olive oil together.
Once the IP displays 'hot', heat butter and add olive oil together.
Add chopped or grated garlic and sauté for 30 seconds or until aromatic.
Add chicken chunks and sauté on high (more) for 1 minute.
Add dried basil, dried oregano and parsley, season with salt and pepper and sauté for 30 seconds.
Add chicken broth and cream, stir.
Add penne pasta and press it down with a spatula into liquid. Do not worry if the liquid doesn't cover the pasta fully.
Cancel 'Sauté', put the IP lid and turn the pressure valve to sealing position. Press Manual or Pressure Cook to cook for 4 minutes on high.
When the cooking cycle is complete and IP beeps, do the quick release turning the valve from sealing to venting position.
Switch on the 'Sauté mode. Stir in the cream cheese and parmesan. Cheese will melt through and sauce will thicken. It took only 30 seconds for me.
If the sauce is too thick for you, add some more cream or milk. Start with ¼ cup at a time until desired consistency of the sauce is reached.
Immediately take the inner pot out. Dish out, garnish with some fresh parsley and some more grated parmesan. Serve the Chicken Alfredo Immediately.