Heat the Instant Pot on saute mode. Add the cooking oil. Once hot, add the onion and bell pepper, saute until softened, about 3 minutes. Add in the garlic and saute for 30 seconds.

Add the cubed chicken and saute 3 minutes.

Turn off saute mode.

Pour in the chicken broth and cream of mushroom soup. Use a spatula to deglaze the bottom of the pan and stir everything together.

Snap the spaghetti in half and criss cross it on top of the chicken.

Don’t stir, but push the noodles down so they are submerged.

Pour the Rotel over the top of the noodles. Do not stir.

Secure the lid and set the vent to sealing (if necessary for your model).

Set to cook on high pressure for 5 minutes. When the time is up, carefully release the pressure. Remove the lid and stir.

Add the cheddar and cream cheese to the pot and stir until melted. Stir in the peas and let sit until the peas have warmed through.

The pasta will thicken as it sits, so if it’s too soupy, let it sit for 5 minutes before serving.