Start by turning the Instant Pot on to the 'sauté' function on high. Wait for that to heat up, then add enough olive oil to cover the bottom of the pot.
Add 1 whole diced white onion to the pot and stir until onions are soft and translucent.
Once soft, stir in the minced garlic until lightly golden.
Next, add the entire block (12 ounces) of beefless ground. Use a spatula to break apart the block as best as you can, and stir to combine with the onions.
Once the onions and beef crumbles begin to get just slightly crispy, add 1 ½ cups of vegetable broth and 1 ½ cups of canned tomato sauce (this is just over one 15 ounce can).
Stir to combine.
Next, add the shell pasta, the Italian seasoning, and the salt.
Very gently pat the pasta down so that it is slightly covered by the broth and sauce, but do not stir the pasta.
Close the lid on the Instant Pot, set the valve to sealing, then pressure cook on HIGH for 5 minutes.
After the 5 minutes are up, perform a quick release of the remaining pressure, then remove the lid.
Stir the cooked pasta with the sauce, making sure none of the shells are stuck together or stuck to the bottom.
Add the vegan cream cheese and stir until melted.
Then add the grated parmesan and mix to combine well.
If you still would like the dish to be creamier, consider adding some non-dairy milk.
Serve hot and garnish with herbs and more parmesan.