Add the chicken broth, pasta sauce, Italian seasoning, garlic powder, onion powder and salt into the Instant Pot insert without mixing.
Then spread the pasta out over the liquid making sure the pasta is submerged.
Place the chicken cubes on top of the pasta
Place lid on the Instant Pot, turn the valve to sealing, select pressure cook / manual high pressure, and set for 4 minutes.
Allow for a Natural Pressure Release (NPR) of 5 minutes and then do a Quick Pressure Release (cover the vent as the liquid will spurt). Once done, carefully open the lid.
Let stand for 5 minutes for the liquid to be absorbed then mix, making sure to separate the spaghetti (as some of the noodle will clump together).
This can be served as is, but if you want a richer meal then quickly mix in the cream cheese and grated cheese, stirring until melted.
Adjust seasonings as needed, add any toppings or mix-ins, and serve.