Turn on the saute mode on normal and to the pot add the olive oil, bay leaf, finely sliced garlic. Saute until the garlic turns light golden brown. If you think its sticking or burning add tbsp or two of water. The garlic can burn easily so keep a close watch and turn off saute mode when garlic starts turning brown.
Turn off the saute mode and add the Italian seasoning, dry parsley, chili flakes to the oil. Stir so that all is mixed well. You can also add the cherry tomatoes at this point.
Break the spaghetti in half and layer alternately in criss cross manner.
Add 3.5 cups of veg broth or water, salt and pepper to taste. Using a spoon or spatula press down the spaghetti so all is beneath the water. Give it a quick stir. Close the lid.
Cook on Manual/Pressure cook mode on HIGH for 5mins followed by Quick Release.
Give it a good stir . If there are any spaghetti stuck to each other, seperate using tongs or spatula. If there is excess water, turn on the saute mode until the water is absorbed (stirring intermittently)
Last but not least, add the Parmigiano Reggiano cheese. Mix again.
Cover and let it sit and absorb the flavors for a few minutes before serving.