Put the pasta and water into the Instant Pot and set it to saute for 10 minutes. If you have a glass lid for your Instant Pot, you can use that to speed up the water to a boil. Let the pasta cook in the boiling water about 2 minutes, stirring it to keep it from sticking together.

Add the frozen spinach to the pasta and water.

Put the sealing lid on the Instant Pot and set the valve to sealing. Pressure cook (press Pressure Cook or Manual) for 2 minutes.

Manually release the steam after it has finished cooking. Take off the lid, then pour in the Alfredo sauce (see my vegan Alfredo sauce recipe here) and crumbles. Put the lid back on for 5 more minutes.