Turn your Instant Pot on and select the 'Saute' function on high.
Add butter and minced garlic and saute together until garlic becomes aromatic, about 2-3 minutes.
Now, select the 'Cancel' function to reset the cooking function.
Add pasta shells and chicken broth to your Instant Pot.
Secure the lid on your Instant Pot and select the 'Pressure Cook' function on high. Cook for 6 minutes. Or calculate cook time based on pasta of your choice. Look at the box and take the suggested cooking time and cut it in half and subtract 2 minutes. If the box says 10 minutes, cut it in half (5 minutes) and subtract 2. So your total cook time will be 3 minutes. For reference, I cooked this recipe for 6 minutes. If for some reason you find your pasta is still not cooked, you can add the lid back on pressure cook for 0-1 minutes.
When timer beeps, quick release pressure. If a substantial amount of liquid sprays out of the valve, quickly move valve back to seal and wait a minute or 2 and then move valve back to release.
Carefully remove the lid and stir the pasta.
Add half and half, cream cheese, Italian seasoning, garlic pepper, salt, grated and shredded Parmesan cheese and stir until all ingredients are mixed well.
Now, add artichoke hearts, mozzarella cheese and spinach and stir well, again, until all cheese is melted. If you want your pasta more creamy, feel free to slowly add more half and half and stir until you reach the desired consistency.
Serve & enjoy!
Feel free to top with red pepper flakes and additional Parmesan cheese, too! Yum!