Combine the chili, beer, water, and pasta in the Instant Pot. Close the pot, and secure the lid. SEAL the valve. Select PRESSURE COOK (or MANUAL) and calculate your cooking time. To do this, refer to your pasta package, the time will be half of the shortest recommended cooking time, rounded down to nearest minute. For example my pasta package recommended 8 - 10 minutes. Take the smaller number (8), cut in half (4), and round down to nearest whole number (if necessary). SET/ADJUST TIME - in my case, to 4 minutes.
When finished, carefully QUICK RELEASE pressure by shifting the valve to VENTING. Gently shake or tap the pressure cooker, and then carefully open away from you. Stir in cashew milk. Taste and adjust seasoning, serve topped with lots of scallions, cilantro, red onions, etc.
To make this on a conventional stovetop: Bring the chili, beer, and water to a simmer in one medium pot. Boil the pasta separately in salted water, drain, and stir into the chili. Add the cashew milk, season to taste, and serve with toppings.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1