Turn your Instant Pot on and select the 'Saute' function on high.
Add olive oil and garlic and saute for 3-4 minutes.
After garlic has sauted for 3-4 minutes, select the 'Cancel' function to turn off the Instant Pot and reset the cooking function.
Add chicken broth, garlic powder, Italian seasoning, salt, lemon juice and stir contents. Add pasta pushing down to ensure it is as covered as possible by the liquid. NOTE: When adding the pasta to the pot, be sure to add in layers by making a criss-cross design. This will help avoid the pasta from clumping together.
Place the lid on Instant Pot, turn on and select ‘Pressure Cook’ function on high. Cook for 3 minutes.
Once pressure cook is complete, slowly move the pressure release valve for quick release and allow steam to fully release.
Select the ‘Cancel’ function to turn off the pressure cooking, remove lip from Instant Pot and stir pasta in the natural sauce/water to break up the pasta. NOTE: do not panic if your pasta is not fully cooked. It will continue to cook as you add additional ingredients.
Add grated Parmesan cheese and stir until contents are combined well.
Remove shrimp from the marinade and add to the Instant Pot shrimp along with any additional seasoning to taste. NOTE: I used pre-cooked shrimp and allowed them to warm in the step below. I also added the marinade sauce into the Instant Pot at this stage for added flavor.
While still on 'Warm' secure the Instant Pot lid and allow pasta, shrimp and sauce to combine together for 5 minutes.
After 5 minutes, remove the Instant Pot lid. Stir the contents, taste and add any additional seasonings per your taste buds.
Serve and enjoy!
Garnish with fresh parsley, crushed red pepper and shredded Parmesan cheese, if desired!