Hit SAUTEE on Instant Pot, and when it reads HOT, add olive oil evenly over bottom of pot
Add chicken, and cook until no longer pink, stirring frequently so that chicken doesn't stick. Add sea salt, onions, cumin, garlic powder and pepper, and stir to evenly coat chicken.
Press Cancel, then add pasta, water and enchilada sauce
Cover, turn vent to sealing position, and hit PRESSURE COOK for 4 minutes
When pot beeps, hit CANCEL, do a gradual quick release, and when pin drops, open lid, and stir.
Stir in cream, then gradually stir in cheese until melted and well combined
Serve, and top with diced tomatoes, sour cream, guacamole and extra cheese, if desired