Start the Instant Pot on saute mode and to it add the butter. Once butter is melted add the garlic, bay leaf and onions and saute until the onions are translucent.
Deglaze with 2 tbsp water if required. Switch off the instant pot, add in the seasoning (dry parsley, Italian seasoning, dry oregano, red chili flakes, salt & pepper). Stir for couple of seconds until the spices are fragreant (caution not to burn them).
Add the pasta spreading evenly followed by tomato sauce, 2 cups of water or vegetable stock, Stir and press the pasta to be under water.
Close the Instant pot lid with vent to sealing and cook on manual mode (or pressure cook mode) on high for 5 mins. Once done cooking, do a Quick Release after 5 mins.
Give the pasta a mix and add in the cream cheese, broccoli, mix slightly and close the lid for 10-15 mins. The steam from the cooked pasta is sufficient to cook the broccoli al dente and melt the cream cheese. Alternately to speed up, boil the broccoli separately and add to the pasta at the end.
Open the lid, give everything a good mix. Add in some cream and water/broth to adjust the consistency of pasta sauce (if needed).
Our delicious creamy tomato sauce pasta with Broccoli is ready!! Serve hot topped with some grated parmigiano-reggiano and freshly cracked black pepper and red pepper (optional).