1. Press the “Saute” setting on a 6-quart Instant Pot. Once hot, add the oil and leek leaves. Saute the leek leaves until bright green, fragrant, and soft, about 1-2 minutes.
2. Add the cubed chicken. Stir frequently until the chicken is browned on all sides, about 3-4 minutes. To help prevent a “Burn” message while pressure cooking, add a splash of the measured water (about ¼ cup) to the Instant Pot and scrape up any stuck-on chicken bits. Cancel the “Saute” setting.
3. Add the (remaining) water, pasta sauce, vegetable soup base, and brown rice pasta to the chicken. Stir to mix.
4. Secure the Instant Pot lid and switch the vent to “Sealing”. Select the “Manual” setting on the Instant Pot. Adjust the time to 6 minutes on “High Pressure” and cook. It takes my Instant Pot about 13 minutes to come to pressure before cooking. Once the timer goes off, “Quick Release” the remaining pressure by carefully switching the vent to “Venting” and waiting until the pressure pin drops. Once the pin drops, remove the lid.
5. If your Instant Pot doesn’t automatically switch to the “Keep Warm” setting (most do), select this function for 30 minutes. Stir the cooked pasta and chicken. Add the cheese and stir again. At first, the sauce will look liquidy. The liquid was needed to cook the pasta but will continue to evaporate over time, resulting in a thicker sauce. To achieve this, continue heating the pasta and chicken on the ”Keep Warm” setting for at least 10 minutes, or until the sauce has thickened to your liking. I usually wait 20 minutes before serving.
6. Serve warm topped with optional thinly sliced fresh basil leaves.

Storage: Refrigerate in an airtight container for use within 3-4 days. Freezing is not recommended.