Press SAUTE button on the instant pot. Add extra virgin olive oil to the pot.
Once the oil is hot, add broccoli florets and saute for a minute. Transfer the florets to a plate and set them aside.
Add garlic, onions, and chicken, and saute for a minute or until the chicken is pale white in color, stirring frequently.
Now add chicken broth, heavy cream, cream cheese, salt, oregano, and red pepper flakes and stir nicely.
Add pasta to the pot and stir to mix. Push the pasta gently downwards, just enough to submerge it into the broth.
Close the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 3 minutes at high pressure for al dente pasta. Cook for extra 1-2 minutes for slightly more cooked pasta.
Once the timer goes off, do a quick pressure release. Open the lid and add sautéed broccoli, parmesan cheese, and parsley and mix gently.
Taste the sauce and adjust for salt and pepper. Serve!