Set the Instant Pot to ‘Saute’ mode and add the olive oil and garlic. Stir the garlic and let it turn a light brown. Add the herbs, chili flakes, sun-dried tomatoes and sauté for another minute.
Add the water and salt. Stir to combine all ingredients.
Now break the linguine into half and place it in the Instant Pot. Gently push the linguine down so that it is just submerged in the water (note that the water level should be such that the linguine is just submerged in the water, otherwise the IP will trigger a 'Food Burn' notice)
Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode, in High Pressure' setting. Set the cooking time for 4 minutes.
Once the IP beeps, do a quick release, i.e. turn the vent from sealing to venting position to release the steam quickly. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
Now add the shrimp and the cream. Using a pair of tongs, break up any linguine that sticks together and stir with the cream and shrimp. Toss in the shredded basil leaves. Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode, in High Pressure' setting. Set the cooking time for 1 minute.
Let the pressure release naturally and open the lip of the IP once the pressure valve comes down.
Add the cheese and stir it with the pasta. Serve immediately.