Add 2 cups of chicken broth & the alfredo sauce to the liner of your pot.
Add 1 cup of broth to the empty alfredo jar, close it with the lid, and shake. Pour this mixture into the pot. Whisk everything together to evenly combine.
Add the broken pasta in increments, fanning out & alternating directions, to prevent clumping & sticking together during the cooking process.
Add the seasonings to the pot, but DO NOT stir.
Add the lid to the pot, turning to close. Set the vent valve to the sealed position. Hit the pressure cook button, and cook on high for 7 minutes.
Carefully perform a quick release, avoiding the hot escaping steam when the vent valve is turned. Open the lid and set aside.
Using a pasta fork, stir the pasta and sauce together to combine- releasing any stuck together bits as you do so.
The alfredo pasta will seem liquidy at first, and that's ok. Let the pasta rest for 2-3 minutes while the sauce thickens and the pasta absorbs the excess moisture.
Stir in the cream, to the desired consistency and season the pasta with salt and pepper, to taste.
Serve the pasta warm with freshly grated parmesan, if desired.