First of all, gather all of your ingredients together and turn the instant pot to saute.

Add olive oil and onion and saute for 3 minutes, or until the onions are tender, stirring as needed. Then you will want to add the garlic and saute for 1 minute.

Turn off the instant pot while you prepare everything else. Now add the chicken stock.

Break the spaghetti noodles in half and submerge them into the stock. All noodles should be covered by the stock. Stir them to adjust their placement if needed.

Add the shrimp or prawns. If you have bought whole prawns or shrimps with the tail on you will need to remove them. Last of all add the butter.

Place the lid of the instant pot and seal the instant pot. Set the instant pot to manual and set the timer to 5 minutes.

When the timer dings, quickly release the pressure and steam from your instant pot. You can let the pressure naturally release but it does take time, and you won’t want the pasta to go soggy or overcooked. 

When the pressure is released, remove the lid and add the milk, parmesan cheese and cream cheese. Give all the ingredients a good stir. Last, of all, Add the mushrooms and stir again.

Replace the lid on the instant pot and allow the cheeses to melt in the pasta for about 5 minutes.

Stir and serve immediately. Enjoy!