Add olive oil, mushrooms, garlic, chicken, penne and chicken broth to Instant Pot in that order. Cook on high pressure for 4 minutes then do a quick release of pressure.
Open lid when safe to do so and stir in parmesan cheese and cream, then replace lid and let sit for 2-3 minutes so liquid can thicken.
Serve in large bowls and garnish with fresh parsley and some extra parmesan cheese if desired. Enjoy!
