Wash and chop the zucchini, bell peppers, and spinach into bite-sized pieces.

In a large mixing bowl, combine the cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.

Fold in the prepared vegetables with the cheese mixture until fully coated.

Grease a baking dish that fits inside the Instant Pot and pour in the mixture, spreading it evenly.

Pour 1 cup of water into the Instant Pot and place the trivet inside. Set the dish on the trivet and cook on high pressure for 20 minutes.

Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.

Remove the baking dish, let it cool for a few minutes, then slice and serve warm.