Put the Instant Pot on the sauté setting and add the garlic, onion, pasta, OXO cube and stir well. Add to this a litre of boiling water and give it a good stir.
Set the Instant Pot to sealing and cook on manual for 5 minutes.
Use quick pressure release and remove the lid from the Instant Pot.
Put back on sauté.
Mix in the soft cheese, milk, seasoning and cheddar cheese.
Separate the mixture into the 2 pan inserts.
Add the toppings of choice to each of the 2 and stir well.
Give the Instant Pot inner pot a quick clean. Then fill it with 250ml of boiling water.
Lower the pan inserts into the Instant Pot. Then place the lid back on the Instant Pot pressure cooker and cook for a further 5 minutes on manual.
10. Hit quick pressure release, stir your little pots and serve.