Turn Instant Pot on Sauté
Add 1 tbsp butter and garlic, let sauté until butter is melted.
Add the chicken breasts and sprinkle with salt and pepper. (Butterfly the chicken breasts if they are extra thick)
Pour 1 cup chicken broth over the chicken
Close the lid and pressure cook on high for 8 minutes
When done, release pressure and shred the chicken
Mix in sour cream
Break pasta in half and add it over the chicken, spread it around well so each piece will cook
Pour soup over the pasta and spread around evenly to cover the pasta
Pour 1/2 cup chicken broth and wine over the chicken
Close the lid and pressure cook on high for 6 minutes
When done, release the pressure and open lid to mix the chicken tetrazzini
Optional for a crispy topping:
Preheat oven to 375 degrees
Add pasta to a 9x12 baking dish
Sprinkle the top with Monterey Jack and Parmesan cheeses
In a small bowl, mix bread crumbs and melted butter. Sprinkle over top of cheese.
Bake for 10-15 minutes or until brown on top.
Sprinkle parsley on top before serving.