Comfort in one pot: creamy, tangy, and dotted with tender chicken and bright green broccoli. This Instant Pot Chicken Broccoli Pasta is an easy weeknight marvel that feels a little fancy but comes together in under an hour. It’s rich from cream cheese and heavy cream, melty with Colby Jack and Parmesan, and lightly spiced with smoked paprika and mustard powder. The pressure cooker makes the pasta perfectly tender and the chicken succulent — all without babysitting a bubbling stove.

Why you’ll love this one-pot dinner

Fast: from prep to plate in about 45–50 minutes.
Hands-off: the Instant Pot does most of the work.
Family-friendly: creamy pasta and mild spices please picky eaters, with optional crushed red pepper flakes for heat.
Flexible: substitute half-and-half for heavy cream if you prefer slightly lighter richness.

Ingredients

2 tablespoons unsalted butter
2 teaspoons smoked paprika (regular paprika may be substituted)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder, the dry or ground seasoning, not actual liquid mustard
1 teaspoon salt, or to taste
1 teaspoon ground pepper, or to taste
1 pound boneless skinless chicken breast, diced into bite-sized pieces
1 pound penne pasta, dry, uncooked
4 cups reduced sodium chicken broth
4 ounces full-fat cream cheese, brick-style; not spreadable, whipped, lite, or fat-free
4 cups fresh broccoli florets, diced into bite-sized pieces
1 cup heavy cream, half-and-half may be substituted but don’t use any lower fat percentage dairy
½ cup Colby Jack cheese, shredded
¼ cup Parmesan cheese, plus more for garnishing if desired
½ teaspoon crushed red pepper flakes, optional for garnishing
Fresh basil, optional for garnishing

Notes on ingredients

Use full-fat cream cheese in block form so it melts smoothly into the sauce. If you don’t have smoked paprika, regular paprika will still add color and mild flavor. Reduced sodium chicken broth keeps the dish from becoming overly salty, and you can adjust the 1 teaspoon of salt to taste after everything has come together.

Prep before you start

Dice the chicken into bite-sized pieces so it cooks evenly and quickly.
Measure the spices together into a small bowl for faster seasoning.
Shred the Colby Jack and grate the Parmesan so they’re ready to fold in at the end.
Cut the broccoli into small florets so they cook through in the short release time.

Step-by-step instructions

Follow these steps in order for best results. The directions have been rewritten for clarity and to align with the ingredient list.

Set up the Instant Pot: Turn your Instant Pot on to the Sauté function and allow it to heat for about 1 minute. Add 2 tablespoons unsalted butter and let it melt so the bottom surface is coated.
Season and brown the chicken: While the butter melts, combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard powder, 1 teaspoon salt, and 1 teaspoon ground pepper in a small bowl. Add the diced 1 pound boneless skinless chicken breast to the pot and sprinkle the spice mix evenly over the chicken. Sauté the chicken for 2–3 minutes, stirring occasionally, until the pieces are lightly browned on the outside. The goal is to develop flavor, not to fully cook through.
Add the pasta and broth: Pour 1 pound dry penne pasta into the pot over the browned chicken. Add 4 cups reduced sodium chicken broth, using a spoon to gently press any floating pasta pieces down so they are mostly submerged. Do not stir vigorously; a light stir to ensure the pasta is in one layer and mostly covered by liquid is sufficient.
Pressure cook: Secure the lid and make sure the valve is set to the sealing position. Cancel the Sauté function and select Manual or Pressure Cook on high. Set the cook time for 5 minutes. The pot will take several minutes to come to pressure before the 5-minute countdown begins.
Quick release and add cream cheese: When the cook time ends, carefully perform a quick release by turning the valve to venting. Once the pressure is fully released and the pin drops, open the lid. Immediately add 4 ounces full-fat cream cheese, cut into chunks, into the hot pasta and chicken mixture. Stir gently until the cream cheese is mostly melted and incorporated.
Add broccoli and cream: Add 4 cups fresh broccoli florets to the pot, scattering them across the top of the pasta rather than stirring them in. Pour in 1 cup heavy cream. Close the lid again and set the valve to sealing. Select Manual or Pressure Cook on high for 0 minutes. This 0-minute setting creates steam that will cook the broccoli while the pot depressurizes.
Quick release and finish the sauce: As soon as the 0-minute cycle completes, perform another quick release. Open the lid and stir the mixture so the broccoli becomes evenly distributed. Add ½ cup Colby Jack cheese and ¼ cup Parmesan cheese, stirring until both cheeses are melted and the sauce is smooth. If you find the sauce too thick, add a splash of extra chicken broth or a tablespoon of water and stir to loosen.
Taste and adjust seasoning: Taste the pasta and adjust the seasoning if needed. Add more salt or pepper to suit your preference. If you like heat, sprinkle up to ½ teaspoon crushed red pepper flakes when serving.
Garnish and serve: Serve the Instant Pot Chicken Broccoli Pasta hot, garnished with extra grated Parmesan and a few torn leaves of fresh basil if desired. The fresh herb brightens the dish and adds a pop of color.

Timing and yield

This recipe serves about 4 to 6 people depending on portion size. Active hands-on time is roughly 15–20 minutes for prep and sautéing. Pressure build time and cooking add another 20–25 minutes, bringing the total to about 45–50 minutes from start to finish.

Stovetop and make-ahead tips

To reheat: Gently warm leftovers in a skillet over medium-low heat with a splash of chicken broth or cream to revive the sauce. Stir frequently to prevent sticking.
Make-ahead: Prepare up to the point of adding the broccoli and cream, cool, and refrigerate. When ready to finish, reheat in the Instant Pot using the Sauté function, then add broccoli and finish as directed.
Pasta texture: If you prefer slightly firmer pasta, reduce the pressure-cook time by 1 minute. If you like it very tender, leave the time as written.

Variations and swaps

Vegetable boost: Stir in frozen peas or chopped spinach at the end for extra color and nutrients.
Cheese options: Swap Colby Jack for cheddar or Monterey Jack for different flavor profiles. Keep the Parmesan for its nutty, savory depth.
Protein swaps: Ground turkey or diced thigh meat can be used in place of the chicken breast if you prefer; keep the measured pound of protein the same.
Lower fat: You may substitute half-and-half for the heavy cream, but avoid anything below half-and-half fat content to maintain sauce texture.

Common troubleshooting

If the Instant Pot displays Burn, cancel the Sauté function, open the lid, and stir to loosen any browned bits from the bottom. Ensure you have the required 4 cups of broth and that nothing is stuck to the bottom before resealing and pressure cooking.
If the sauce is grainy after melting the cream cheese, continue stirring over low heat until it smooths out. Cutting the cream cheese into smaller pieces before adding helps it melt more evenly.
If the broccoli is overcooked, reduce the broccoli floret size or add them after the first pressure-cooking step next time, using a longer steam release rather than quick release.

Final thoughts

This Instant Pot Chicken Broccoli Pasta hits every comfort-food note without a complicated ingredient list. The pressure cooker simplifies timing and results in tender chicken, perfectly cooked penne, and a decadent, cheesy sauce. It’s an excellent recipe to keep on rotation for busy evenings, potlucks, or anytime you want a cozy pasta dinner with minimal fuss.

Ready to start? Gather your ingredients, set your Instant Pot, and enjoy a generous bowl of creamy goodness in under an hour.