Add the cavatappi pasta, 4 cups of water, and 1/2 tsp salt to the instant pot. Close the lid and seal the valve.
Press the "pressure cook" function and cook for 3 minutes. Once the 3 minutes are up, do a quick release and open the lid.
Drain the pasta and set aside. Add 1 tbsp of olive oil to the instant pot and press the "saute" function. Add the rotel tomatoes, cumin, chili powder, and granulated garlic. Stir for 20 seconds.
Add the water and cream cheese but do not stir. Close the lid and press the "pressure cook" function. Cook for 1 minute.
Once the minute is up do a quick release and open the lid. Add the heavy cream, 2 cups of cheddar cheese, and mozzarella cheese. Add a pinch of salt.
Press the "saute" function and cook for 8-10 minutes stirring frequently. Cook until the queso is nice and thick.
Once the sauce is thick, add the pasta and stir until well combined. Add the remaining cheddar cheese on top.
Press the "saute function" and close the lid. Cook for 40 seconds or until the cheese on top melts. Add salt and pepper if needed, and enjoy warm!