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Pour the chicken broth in the Instant Pot, break the Spaghetti over it and lay it in a crisscross fashion but do not stir. Top with ½ stick (4 tbsp) of butter.
Secure the lid, hit “Manual” or “Pressure Cook” at High Pressure for 8 minutes. Quick release when done (Note: The pasta will appear “soupy” once the lid comes off. This is good because we have a few more things to add to it to make it the perfect thickness).
Stir in the other ½ stick (4 tbsp) of butter with the spaghetti until melted and then add in the cheeses and stir until well combined. The sauce will thicken as soon as the cheese is absorbed by it (which is almost immediately).
If you want the sauce creamier (though untraditional to a Cacio e Pepe), add in the half & half (or heavy cream) and additional cheese now (which I didn’t do).
Lastly, add in the cracked black pepper and give it a final stir. Add more pepper to taste.
Place into bowls and top with more cheese and pepper, if desired.