MJF Notes: I made 1/29/20. Good! Made with penne instead of rigatoni. Also, a pint of marinara and a pint of tomatoes instead of the 24 oz marinara and cup of water. Also 1/2 cup wine to deglaze. The 5 minutes time produced penne al dente. Probably could have gone 6 mins. Was pretty watery so maybe no wine. Deglaze with tomatoes and juice only.

Heat Instant Pot to Saute. Add olive oil. Once pot says HOT, add chicken. Sprinkle with salt, pepper, garlic powder and then let cook till brown on one side, about 2-3 minutes. Stir and make sure no chicken pieces are sticking to the bottom. Scape with wooden spatula. Hit cancel.

Add peppers and onions on top of the chicken. Deglaze with some wine. Add pasta. Add marinara sauce and about 1 cup water. Push any noodles that are above the sauce into it.

Put lid on the Instant Pot and turn to sealed. Use the manual function and change the timer to 5 minutes. Let cook. Once finished, do a quick release then add the half and half and parmesan cheese. Stir to distribute. Add additional seasonings to taste. Add basil and serve.