Preparation

• Generously season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Add the oil to the multicooker and press sauté. When the oil begins to shimmer, add the chicken and cook, stirring occasionally, until no longer pink, about 7 minutes. Add the onion and celery, and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cherry pepper, and cook, stirring, just until fragrant, about 30 seconds. Add the tomatoes, broth, 1/2 tsp. salt, and 1/4 tsp. black pepper, and cook, stirring occasionally, until well combined, about 2 minutes. Add the rigatoni and stir to combine. Using the back of a large spoon, press the pasta into the broth in an even layer. Press cancel.
• Secure the lid, making sure that the valve is in the sealed position, and select pressure cook-low pressure. Set the timer for 6 minutes.
• Once cooking is done, let sit in the pot for 10 minutes undisturbed, then use the quick-release method to release the remaining steam. Uncover the pot, stir in 2 Tbs. of the parsley, the pepper brine, and butter, and continue to stir until the butter is melted. Season to taste with salt and pepper. Divide among 4 bowls, garnish with the remaining parsley, and serve.