Start by setting your Instant Pot to the “Sauté” function. Add the olive oil and let it warm for about a minute. Toss in the diced onion and sauté until it becomes translucent, which should take about 3-5 minutes. This step builds the foundation of flavor for your dish.

Next, add the chicken pieces to the pot. Season them with salt and pepper. Sauté the chicken until it’s just browned, about 3-4 minutes. You don’t need to cook it through at this stage; it will finish cooking during pressure cooking.

Pour in the chicken broth and marinara sauce. Using a wooden spoon, scrape any browned bits from the bottom of the pot. This is flavor you don’t want to waste! After that, stir in the Italian seasoning.

Pour the dry pasta into the pot. Make sure it's submerged in the liquid but don't stir too much. This can help prevent it from sticking during the cooking process.

Close the lid of your Instant Pot and ensure the valve is set to “Sealing.” Set the pot to cook on high pressure for 7 minutes. It will take some time to come to pressure, which is completely normal!

Once the cooking time is up, do a quick release of the pressure. Carefully turn the valve to "Venting" and let out the steam.

Once the lid is removed, stir in the heavy cream, Parmesan, and Mozzarella cheese. You’ll see the sauce come together beautifully. If you want a thinner sauce, you can add more chicken broth at this point.

Finish off with fresh basil and, if desired, sprinkle more Parmesan cheese on top. Serve immediately and watch everyone dig in with gusto!