First, place your stick of butter sliced into sections into the pot and 1 cup of diced onions & bell peppers.
Next, place your raw (thawed and peeled) shrimp into your Instant Pot.
Then sprinkle your dry Italian Salad Dressing Mix and Tony Chachere’s Seasoning on top of your shrimp.
Next pour in your 2 cups of water.
Then break your fettuccine noodles into 3 sections and throw them on top in a messy fashion. Do not lay them neatly next to each other like they come out of the package or they will get stuck together.
Close the lid and turn the steam release valve to the “sealing” position.
Next, press the pressure cook button. Then press the pressure level button until high pressure is selected. Set the timer for 2 minutes.
After the timer has completed turn the steam release valve to “venting” for a quick release of steam. **Warning– The steam is very hot, use a towel to turn the release valve so it does not burn you.
Stir your noodles first with the shrimp and liquid in your pot. You want all of you noodles to now be under the liquid as much as possible so that they can finish cooking.
Then, sprinkle your Velveeta and Parmesan cheese on top but do not stir it or the cheese will burn on the bottom of your pot.
Close the lid to your Instant Pot and turn on the saute function for just a few more minutes to allow the heat to finish cooking your noodles and melt the cheese.
Finally, turn the saute function off and pour your 4 cups of half and half into the Instant Pot. Stir until everything is mixed completely and serve!