Ingredients
4 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
2½ cups marinara sauce
1½ cup water
1 teaspoon Italian seasoning
1½ teaspooon salt
½ teaspoon ground black pepper
4-6 boneless, skinless chicken thighs, cut into bite sized chunks
2 lbs penne pasta

To finish:
1 cup grated mozzarella cheese
6 tablespoons grated parmesan cheese
chopped parsley or basil, to garnish (optional)

Steps

1. Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 to 2 minutes, or translucent.
2. Press cancel and then add marinara sauce, water, Italian seasoning, salt, pepper and chicken. Stir well to combine.
3. Add the pasta on top and gently press it into the sauce, using the back of a spoon, making sure that they are mostly immersed into the sauce. Add water to just barely cover the pasta. Don't stir!
4. Close instant pot, making sure that the valve is set to sealing, and cook for 5 minutes on manual mode and then let it be in warm mode for 4 minutes.
5. Turn valve to vent and release all remaining pressure, open instant pot and sprinkle the mozzarella and parmesan on top. Close with the lid for 3 to 5 minutes, allowing the cheeses to melt. Stir to combine.

Notes

• Pro tip: Give a good stir before serving! This allows the cheese to combine with the pasta, redistribute all ingredients, and bring the flavors together.