Instant Pot Chicken Spaghetti

Set your Instant Pot to the 'Sauté' mode. Once it's hot, add the olive oil and the chicken cubes. Cook the chicken, stirring occasionally, until it's no longer pink.
1 tablespoon olive oil
1 pound skinless chicken breast
Add the chopped onion and red bell pepper to the pot. Sauté with the chicken until the vegetables start to soften.
1 medium onion
1 medium red bell pepper
Stir in the garlic granules, Italian seasoning mix, and paprika. Cook for 30 seconds, then stir in the sliced pickled jalapaños.
½ teaspoon garlic granules
1 teaspoon Italian seasoning mix
1 teaspoon paprika
2 tablespoons green pickled jalapeños
Break the spaghetti in half and add it to the pot. Pour the chicken broth over it, ensuring the spaghetti is well submerged. Then, add the diced tomatoes on top. Don’t stir after adding the tomatoes to prevent triggering the burn warning on the Instant Pot.
8 ounces spaghetti
2 cups chicken broth
14 oz canned diced tomatoes
Secure the lid of your Instant Pot and set it to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes. When the cooking time is up, perform a quick release.
Open the lid carefully and stir. Mix in the softened cream cheese and shredded sharp cheddar cheese. The residual heat will help melt the cream cheese into a smooth sauce.
4 ounces cream cheese
1 ½ cup shredded sharp cheddar cheese
Adjust the seasoning to taste and serve hot.