Set your Instant Pot to Saute on "less" mode. When it reaches hot, add 2 tablespoon Olive oil, 0.5 Red onion, 1 Red bell pepper, 0.5 Carrot and 2 Garlic clove. Stirring frequently for 2 minute.
Add 250 g Chicken thighs and cook for a further 2 minutes.
Press Cancel and add 300 g Tomato pasta sauce, 250 ml Water, 220 g Pasta and 1 pinch Sea salt and 1 pinch Black pepper. Stir well making sure all the pasta is covered.
Close and lock the lid. Make sure the valve is set to "sealing". Select Pressure Cook on "normal" and set the time to 7 minutes.
After the Instant Pot has finished cooking, let the steam release naturally for 5 minutes then quick release the valve.
Open the pot and stir in 60 g Spinach and close the lid again for 1 minute to let the spinach wilt.
Open the lid again and stir in 60 g Light mature cheddar until it has melted.
Serve with 10 g Fresh basil.
Notes
Add some extra flavour to this dish with a sprinkle of chilli flakes before serving.
We used grated mature cheddar for this, but mozzarella would work really well.
You can swap the spinach for kale, but make sure it is chopped up small and add it when the pasta goes in.
You can add any veggies that you have that need using up. Mushrooms, aubergine (eggplant) and courgette (zucchini) all work well.
We used fusilli pasta because it holds the sauce well, but you can use any pasta shape you have - penne and rigatoni would both work.