Plug in your Instant Pot and select the 'Sauté' function. Add 2 tablespoons of oil and let it heat for about 2-3 minutes until shimmering.

Once the oil is hot, add 1 pound of diced chicken to the pot. Sauté for about 2-3 minutes until it's lightly browned. Season with salt and pepper to taste.

Add 1 thinly sliced red pepper and sauté for another 2-3 minutes until the pepper softens.

Introduce 4 minced garlic cloves and 2 tablespoons of jerk seasoning to the pot, stirring well. Cook for about 1 minute until the garlic is fragrant.

Pour in 1 cup of chicken stock and 1 can of tomato sauce. Scrape the bottom to release any browned bits.

Gently add 8 ounces of pasta, ensuring it’s fully submerged in the sauce. Cancel the 'Sauté' function and secure the Instant Pot lid.

Select 'Manual' or 'Pressure Cook' and set the timer for 4 minutes on high pressure.

Once the cooking cycle is complete, carefully perform a quick release to let the steam escape.

Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese until well combined.

Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with sliced green onions and an extra sprinkle of Parmesan.