Use a cheese grater to grate your Pecorino Romano cheese on the very smallest setting. The cheese should look like powder.
Add your chicken broth into the Instant Pot. Use your hands to break the spaghetti in half, then place the dry spaghetti noodles in the pot. Make sure the broth covers the noodles completely.
Place a lid on the Instant Pot and set it to HIGH for 8 minutes. Once the cooking cycle has completed, perform a Quick Release. Open the lid of the Instant Pot and make sure the pot is turned off completely.
Wait about 1-2 minutes to allow the pot/noodles to cool down slightly. Add the powdered cheese right into the pot about 1/3 cup at a time. Use tongs to mix the cheese into the pasta water and allow it to melt completely. Then add the next round of cheese. Repeat until all cheese is gone and the cheese melts and forms a sauce to coat the noodles.
When your sauce has reached the desired consistency, use a pepper grinder to add fresh ground black pepper into the pot. In this case, the more the better! Plate and serve… enjoy!