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Instant Pot Chicken And Broccoli Pasta

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Course: Main Course
Cuisine: American
Keyword: chicken, instant pot, pasta bake, vegetable
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 653kcal
Author: Rachel Norman

Ingredients

  • 2 lbs chicken breast boneless, skinless
  • 1/2 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil
  • 5-6 cups beef broth (5 cups for al dente pasta and 6 cups for softer pasta)
  • 1 cup heavy cream
  • 1 box penne pasta 16 ounce
  • 3 cups sharp cheddar shredded
  • 4 cups frozen broccoli florets slightly thawed

Instructions

  • Season chicken on all sides with garlic powder, salt, and pepper.
  • Using the saute mode, heat the electric pressure cooker until “hot.” Add the olive oil and chicken breast, cooking until browned on both sides, about 3 minutes each. The chicken will not be cooked through.
  • Remove the chicken and keep warm. Deglaze the bottom of the liner with chicken broth by pouring the broth into the liner and scraping the bottom with a flat- edged wooden spoon. Cancel the saute mode.
  • Return the chicken to the pressure cooker. Top with penne, pressing the pasta down into the liquid. Do not stir.
  • Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 6 minutes. Quick release the pressure when the cook cycle is complete.
  • Stir 2 cups of cheese, heavy cream, and broccoli into the pasta. Top with remaining cheese. Replace the lid, allowing the pressure cooker to remain in the “keep warm” setting until the broccoli is warmed through and the liquid is absorbed.

Nutrition

Calories: 653kcal | Carbohydrates: 47g | Protein: 46g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 158mg | Sodium: 983mg | Potassium: 834mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1179IU | Vitamin C: 42mg | Calcium: 373mg | Iron: 2mg