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.