Turn your Instant Pot on and select the ‘Saute’ function on high.
When the Instant Pot is hot, add onions and cook until onions are slightly softened, about 2 minutes.
When onions have softened slightly, add in garlic and continue to cook with the onions for an additional 1-2 minutes. NOTE: be sure to stir the onions and garlic regularly to ensure they do not burn and stick to the bottom of the Instant Pot. Doing so will ensure you do not receive a ‘Burn’ notice when cooking the remaining ingredients under ‘Pressure Cook’.
Once cooking above is complete, select the ‘Cancel’ function to turn off the Instant Pot and reset the cooking functions.
Add in chicken broth, sun-dried tomatoes, Italian seasoning, garlic pepper, pasta shells, pinch of red chili flakes (optional) and a pinch of salt. Do not stir. When adding the pasta, push the pasta down gently into the broth to cover the pasta as much as possible.
Secure the lid to your Instant Pot and select the ‘Pressure Cook’ or ‘Manual’ function on high and cook for 4 minutes.
When timer beeps, select the ‘Cancel’ function to turn off Instant pot. Allow it to naturally release for 1 minute and then quick release all remaining pressure.
When all pressure has been released, remove the Instant Pot lid and stir contents. NOTE: the pasta may appear soupy at first, but will continue to thicken with additional steps below.
Add cream cheese cubes, Parmesan cheese, oregano, basil, half and half (slowly add until desired thickness) and spinach or kale and stir until all ingredients are well combined. If pasta appear soupy for any reason, allow it to sit for 10 minutes on warm to allow it to continue to thicken.
Add any additional seasoning, as needed to taste.
Service and enjoy! Feel free to top with additional Parmesan cheese and a pinch of parsley for garnish.