Add the olive oil and lemon juice to the Instant Pot on saute mode.
Add the minced garlic and a pinch or two of salt, and saute just until the garlic is soft and fragrant.
Add the wine and scrape any brown bits off the bottom of the Instant Pot (especially if you've just cooked the chicken in the Instant Pot).
Add about 2 cups of the stock to the Instant Pot and cancel the saute mode.
Break the fettuccine noodles in half and add about half the noodle gently into the stock.
Add another two cups of the stock, and then gently add the rest of the noodles.
Add the rest of the stock, and don't stir. Just make sure the noodles are submerged in the liquid.
Add the lid to the Instant Pot and set the valve to sealing. Set the Instant Pot to cook on High Pressure for 6 minutes (the Instant Pot will take about 8-9 minutes to come to full pressure before the 6-minute cooking time begins).
Once the Instant Pot has finished the 6-minute cooking time, release the pressure manually by moving the valve to venting. It's best to do this under a hood fan if you have one in your kitchen, and by using a long-handled kitchen tool to move the valve (to prevent burning yourself).
Once the pressure has released completely, remove the lid immediately and add the cream and Parmesan cheese.
Use a pair of tongs to toss the noodles, helping them separate. As you toss a creamy sauce will form as any liquid left in the Instant Pot will mix with the cream and the Parmesan as it melts.
Serve the pasta immediately in its sauce. Slice the chicken breasts and add about 1/2 breast to each serving on top of the pasta (optional). Top with some freshly cracked black pepper and chopped fresh parsley (optional).