Turn your Instant Pot on and select the ‘Saute’ function.
Add olive oil and meatballs and saute until slightly browned on each side. You do not need to cook fully as they will continue to cook during the pressure cooking phase.
Once the meatballs are slightly browned on each side, add chicken broth, butter, Italian seasoning, spaghetti, minced garlic, noodles and garlic pepper. Note: when adding the spaghetti noodles, be sure to add them to the pot in a criss-cross design in order to ensure the noodles do not stick together.
Carefully secure the lid onto your Instant Pot and select the 'Pressure Cook' function on high. Cook for 3 minutes.
Once the timer beeps, all pressure to naturally release for 3 minutes then quick release all remaining pressure.
Give all of the ingredients a quick stir to mix and break up the pasta. NOTE: It may not look as though some of the pasta is cooked. That is ok. It will continue to cook together over the remaining few minutes in the pot. You can also place the lid back onto the pot and pressure cook for 0 minutes, if needed.
Add in block of Boursin and Parmesan cheese and mix until well combined. NOTE: if you need or want the pasta to be a bit more creamy, add in the extra chicken broth reserve until you have reached your desired consistency.
Top with any Parmesan cheese and serve.