Instant Pot Chicken Fajita Pasta

Ingredients

• 1/4 cup extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder (optional)
• 3 cloves (1 tablespoon) garlic, minced or pressed
• 1 large Vidalia/sweet onion, sliced longways into strands about 1/4-inch thick
• 1 red bell pepper, sliced longways into strands about 1/4-inch thick
• 1 green bell pepper, sliced longways into strands about 1/4-inch thick
• 1 yellow bell pepper, sliced longways into strands about 1/4-inch thick
• 2 pounds chicken breast, sliced longways into strands about 1/2-inch thick
• 1-ounce packet fajita or taco seasoning (you can use two packets if you want a more intense flavor, see yellow “Jeffrey Sez” section)
• 3 cups chicken broth (I used 3 teaspoons Chicken Better Than Bouillon + 3 cups water)
• 1 pound (1 box) penne pasta
• 2 cups (8-ounce bag) shredded Mexican cheese blend, with some reserved for topping
• 5.2-ounce package Boursin herb cheese (any flavor) or 4 ounces of a brick of cream cheese, cut into small chunks