Instructions

• Set a 6- or 8-quart Instant Pot to Sauté and wait until the display reads "Hot."
• Add 2 tablespoons olive oil. Add the 1 pound cubed chicken and sauté 4–5 minutes, stirring frequently, until the chicken is golden brown. Transfer the chicken to a plate and set aside.
• Add the finely chopped onion and minced garlic to the pot and sauté about 2 minutes, stirring, until the onion softens.
• Pour in 1 cup of the 3 cups low-sodium chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Press Cancel to turn off Sauté.
• Add the 12 ounces dry rigatoni to the pot in an even layer. Pour in the remaining 2 cups of chicken broth, then carefully pour the 14 ounces tomato sauce over the top. Do not stir; if needed, gently press the pasta down so it is mostly submerged but avoid stirring.
• Close the lid, set the valve to Sealing, and cook on Manual/Pressure Cook (High) for 5 minutes.
• When the cook time ends, perform a quick release by carefully turning the valve to Venting. Open the lid away from your face.
• Add 1/2 cup grated mozzarella, 1/4 cup grated Parmesan, and the cooked chicken back into the pot. Gently stir to combine.
• Sprinkle the remaining 1/2 cup grated mozzarella and remaining 1/4 cup grated Parmesan evenly over the top. Leave the pot uncovered and let sit for 3–5 minutes, until the cheese melts.
• Stir gently to combine, then serve immediately.