Turn the Instant Pot on sauté mode. Melt the butter in the pot. Season chicken with seasoning salt. Add the chicken and minced garlic to the pot and sauté until the chicken starts to brown, about 4 minutes. Press cancel and remove the chicken with a slotted spoon and set aside.

Add the chicken broth to the pot, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.

Without stirring, add the noodles, salt, pepper, garlic powder, onion powder, and cumin to the pot, pressing the noodles down so they are all submerged in the liquid.

Pour the tomatoes over the top of the pasta, but do not stir. Place the cream cheese cubes over the tomatoes along with the browned chicken, without stirring.

Secure the lid, making sure the pressure valve is set to sealing. Set to cook for 8 minutes at high pressure. After cooking ends, do a quick pressure release.

Add the Cheddar cheese to the pot. Stir together until the cream cheese and Cheddar cheese have completely blended together and any noodles that were stuck together have broken up. Allow the pasta sit in the pot for about 3 minutes until the sauce is thickened before serving. Serves 6.