Turn Instant Pot to sauté setting and add butter. Once butter is melted, add chicken and cook for about 3 minutes, just until it’s starting to turn color.
Add garlic powder, onion powder, and salt. Stir to coat chicken.
Add chicken broth and pasta to the pot. Stir to combine pasta and chicken.
Place the lid on Instant Pot, turn the valve to sealing, and set to high pressure (manual) for 4 minutes.
Once the cooking time is done, carefully turn valve to quick release the pressure. After the pin has dropped, remove the lid.
Add the cheddar cheese soup and stir into pasta. Add shredded cheddar cheese, one cup at a time, stirring between each addition until melted and smooth.
Add peas and stir to incorparte them into the pasta.
If the cheese has become too thick, add 2-3 tablespons of milk as needed until it is your desired creaminess.
Scoop into bowl and serve warm.
Notes
Don't buy pre-shredded cheese for this recipe. Your sauce will be much creamier if you buy a block of cheese and grate it yourself.