Set the Instant Pot to sauté mode and heat oil. Add onion and mix well. Cook for 2 minutes with a glass lid on.
Add garlic and stir well cooking for a minute. Add artichoke hearts and sauté for another minute.
Add uncooked pasta, broth, and water. Mix well. Make sure that most of the pasta is under the liquids. Note: Each pasta shape is different and you may need more or less water.
Close Instant Pot with pressure valve to sealing. Pressure Cook mode for 4 minutes followed by Quick Release.
Open Instant Pot, give a quick stir to the pasta. If the pasta looks dry-ish add another cup of broth, water, or low-fat milk
Set the Instant Pot to sauté mode and gently fold the spinach into the pasta and cook just until the spinach starts to wilt.
Add cream cheese, mozzarella, and grated parmesan. Add red pepper flakes and mix everything well until the cheeses blend well in the pasta. Enjoy hot!
Each pasta shape requires a different amount of water. Make sure most of the pasta is under the liquids before closing the Instant pot.
Cook time for the elbow macaroni was 8 minutes. Half that cook time for Instant Pot and pressure cook for 4 minutes.
To adjust the pressure cook time for the other types of pasta, simply half the cook time on the pasta package. If you like al dente pasta or if you are using gluten-free pasta further reduce the pressure cook time by 1 minute.
If you are cooking pasta ahead of time, feel free to pressure cook for only 3 minutes as the pasta continues to absorb moisture and continue to soften over time.
Pasta will continue to absorb the liquids as it sits making it dry over time. To reheat simply sprinkle a few spoons of warm milk or water over the pasta and then reheat in the microwave.