Step 1

Break spaghetti in half and place in the Instant Pot inner pot. Lay half of the spaghetti perpendicular to form a cross with the layered pasta. This will help prevent the noodles from sticking.

Step 2

Add chicken stock, cubed chicken, salt, pepper, onion, bell pepper, garlic and tomatoes with green chiles. Gently stir everything together, making sure spaghetti noodles remain covered by chicken stock.

Step 3

Close the lid and seal. Cook on high pressure for 6 minutes.

Step 4

Allow pressure to release naturally for 5 minutes then open seal to release remaining pressure.

Step 5

Remove lid and give the pasta a good stir. There will be some liquid remaining. Stir in cream cheese and shredded cheese. Close the lid and allow to sit for 10 minutes. The cheese will melt and pasta will absorb the remaining liquid.

Step 6

Remove lid, stir and serve.