Set a multifunction pressure cooker (such as an Instant Pot) to sauté. Pour in the 2–3 tablespoons water and add the onion, carrot, celery, garlic powder, 1/2 teaspoon salt, thyme, oregano, sage, turmeric (if using), and pepper to taste. Cook, stirring, for 4–5 minutes. Add the spaghetti, tofu, bay leaves, boiling water (5 cups for lesser amount of pasta, 51/2 cups for more pasta), and broth. Gently stir.