In a large pot, bring salted water to a rolling boil. Add the pasta and cook until al dente, usually 8-10 minutes, reserving ½ cup of cooking water for later.

In your Instant Pot, set it to sauté mode. Pour in olive oil and add minced garlic. Sauté for about 1 minute until fragrant.

Toss in fresh baby spinach and artichoke hearts. Stir until the spinach wilts, and season with salt and black pepper.

Reduce the heat setting. Add the cream cheese and stir until it melts into a creamy mixture. Pour in the milk or cream, combining everything into a smooth sauce.

Stir in the Parmesan cheese, letting it melt fully. Adjust the sauce consistency if it seems thick by gradually adding the reserved pasta water.

Mix the drained pasta into the sauce, ensuring every piece is coated beautifully. Cook together for about 2 minutes on low heat.

Spoon the pasta onto plates, garnishing with extra Parmesan, black pepper, and optional lemon zest before serving!