Set your Instant Pot to the 'Sauté' function and add the oil, heating it until shimmering. Add the diced chicken and season with salt and pepper. Sear for 2-3 minutes until golden brown.

Toss in the thinly sliced red pepper and sauté for another 2-3 minutes until softened and fragrant.

Stir in the minced garlic and jerk seasoning, cooking for about 1 minute to deepen the flavor profile.

Pour in the chicken stock and tomato sauce, deglazing the bottom of the pot by scraping up any browned bits.

Carefully add the pasta to the pot, ensuring it is fully submerged in the liquid. Gently stir.

Close the lid, set the valve to sealing position, and cook on the Manual/Pressure Cook setting for 4 minutes.

Once the cooking time is up, perform a quick pressure release by turning the valve to venting.

Open the lid and stir in the heavy cream and grated Parmesan cheese until well combined.

Taste and adjust the seasoning with additional salt and pepper as needed.

Serve hot, garnished with extra green onions and Parmesan cheese if desired.