Place the stainless steel pot in the Instant Pot. Add the vegetable broth
Break the linguine in half and add to the pot, it will mostly be submerged in the broth. Add the butter and garlic on top of the linguine.
Lock the lid in place. Close the pressure release valve and press the “Pressure Cook” button until it’s on “Normal” and press the “Pressure Level” button until it's on “High.” Press the +/- buttons until the display says 00:05 for 5 minutes. The Instant Pot will say "On" until it's up to pressure, then will start counting down.
When the time is up, press the “Cancel” button to turn off the Instant Pot. Quick release the pressure by opening the pressure release valve, steering clear of the steam.
After the pressure is released and the float valve falls, remove the lid.
Turn the pot back on “Saute.” Add in the shrimp. Stir and cook for about 3-5 minutes until the shrimp are pink and cooked through.
Press “Cancel” to turn off the Instant Pot. Then add in the heavy cream, Parmesan cheese, and lemon juice. Stir until the ingredients are well combined. Salt to taste.