Instant Pot Creamy Chicken and Pancetta Rigatoni Pasta

80 g pancetta diced (both smoked and unsmoked will work)

2 chicken breasts diced in biggish chunks (I tend to prefer pressure cooking with chicken thigh fillets but had breasts to use up)

1 tbsp Worcestershire sauce

1 tbsp mixed herbs

125 g rigatoni

250 ml water next time I'd use stock if I had any, even better the 250 ml water with a heaped teaspoon of my vegetable stock paste concentrate, see Notes section below for link to recipe

1.5 tbsp grain mustard

2 tbsp double cream approx, do it to your own personal taste

subheading: To serve:

Fresh parsley chopped

Directions at feistytapas.com

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