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Add the oil and butter to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. Once melted, add in the shallots and garlic and sauté for 3 minutes.
Add in the meatballs followed by the broth, 1 ½ cups of the marinara sauce, oregano and the hot sauce (if using). Stir well.
In batches, break the spaghetti in half and place in the pot. DO NOT STIR the spaghetti, but smooth it out with a spoon so it’s submerged under the broth.
Top with the cherry tomatoes, secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure and set the time for 8 minutes. Quick release when done.
Give the spaghetti a stir. If it appears to clump together a bit, it will quickly detach once stirred.
Add in the remaining 1 ½ cups of marinara sauce along with the Parmesan and the Boursin or cream cheese (if using) and give it a final stir and let rest for about 3-5 minutes before serving.
(optional) Top with the mozzarella cheese and broil using the air fryer lid.
Place in bowl and serve with additional parmesan cheese if desired.