Season the cubed chicken breasts with salt and pepper and set aside.
Turn on your instant pot and select the saute button, add olive oil to the inner pot and leave until hot. Add the chopped onions and saute until it is soft and translucent.
Carefully add the seasoned cubed chicken cubes and stir until it is white. Stirring continuously so it doesn’t stick to the bottom of the pan (this may lead to getting a burn notice)
Pour the chicken stock over the sautéed chicken and deglaze the pan so that nothing is sticking to the bottom (this step is vital, so do not skip it)
Add the dried penne pasta (or any other pasta of choice), passata, tomato paste, curry powder, thyme, garlic granules, chilli flakes, sugar (Worcestershire sauce) and salt to taste.
Finally, add 2 cups of water and gently stir to combine. Lock your instant pot to safety then turn the valve to the sealing position. Select the pressure cook or manual button and cook on high pressure for 5 minutes.
Once the cooking cycle is completed, leave the pot untouched for another 5 minutes to natural pressure release then carefully do a quick release. Open the instant pot and shred some fresh basil over it.
Stir to combine and serve with some shaved parmesan cheese or shredded cheddar cheese.