Remove the stem and seeds from 1-2 jalapeños and finely dice the outer parts.
Turn the Instant Pot on to the 'sauté' function.
Spray the bottom lightly with cooking oil.
Add ½ cup unseasoned panko breadcrumbs and stir them continuously until toasted and lightly brown. Remove from pot.
Add a bit more oil to the pot and then sauté the diced jalapeños until they're soft, about 2-3 minutes.
Remove all or most of the jalapeños from the instant pot (leaving some in is fine).
Add 16 ounces of pasta to the Instant Pot along with 4 cups of water or broth. Pat the noodles down to be an even layer, but do not stir the noodles.
Close the Instant Pot lid and set the valve to sealing.
Pressure cook on HIGH for 4 minutes.
When the 4 minutes are up, press 'cancel' and then perform a natural release (meaning don't do anything to the steam valve) for 5 minutes. After the 5 minutes, manually release the remaining steam until the floating pin drops.
(If starch or food starts to spray out of the valve, release the steam in 3 second bursts until it is all released and the floating pin drops).
Stir the cooked pasta.
Add back in the cooked jalapeños and the vegan cream cheese. Stir to combine.
Once combined, stir in vegan cheddar shreds and non-dairy milk and stir to combine until melted.
Season with garlic powder and salt.
Serve warm on a plate and garnish with chives, toasted breadcrumbs, and more jalapeño.