Instant Pot Chicken Spaghetti Recipe

0 Pour 2 cups of stock into the bowl of an instant pot. Add the chicken thighs. Season the top with the salt and pepper. (Don't worry if the chicken is completely submerged in liquid, just season over the top of the liquid.)
1 Add the spaghetti, breaking it apart so that it easily fits inside the pot. Pour the jars of marinara sauce over the spaghetti. Pour the remaining 2 cups of stock over the marinara sauce. (Note: Be sure to add the ingredients in the order listed to avoid getting the burn error. Do NOT stir everything together before cooking.)
2 Close and lock lid. Move the pressure valve to Sealing. Cook on manual / high pressure for 4 minutes.
6 Let the pressure release naturally for 5 minutes. Then manually release any remaining pressure. 
3 Remove the lid and transfer the chicken thighs to a cutting board. Roughly chop the chicken. Give the pasta a really good stir about 20 times to break apart any strands of pasta that stuck together. Stir in the chopped chicken. 
4 If not serving right away, let the lid of the Instant Pot rest on top to keep the pasta warm. As the pasta sits the sauce will continue to thicken.
5 Serve the pasta with basil and parmesan cheese on top.