Set your Instant Pot to the 'Sauté' function and drizzle in 1 tablespoon of oil. When hot, add diced chicken breasts and cook for 2-3 minutes until golden brown, stirring occasionally. Season with salt and pepper.

Toss in the sliced red bell pepper and chopped green onions. Sauté for an additional 2-3 minutes until the vegetables soften.

Stir in minced garlic and jerk seasoning. Cook for about 1 minute until fragrant.

Add chicken stock and tomato sauce to deglaze the pot. Scrape the bottom to incorporate all flavors.

Carefully submerge pasta into the pot, mixing well with the sauce.

Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.

After cooking, carefully quick release the pressure. Remove the lid and stir the pasta.

Stir in heavy cream and Parmesan cheese until combined. Let simmer for a few minutes.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra cheese and green onions.