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homemade Instant Pot Chicken Broccoli Pasta photo

Instant Pot Chicken Broccoli Pasta

Creamy, one-pot Instant Pot pasta with tender chicken and broccoli ready in minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • 6-quart Instant Pot (or 8-quart)
  • mixing bowl or large zip-top bag
  • Measuring Spoons
  • Measuring Cups
  • Wooden Spoon or Spatula
  • Knife and cutting board

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 dry/ground seasoning, not 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 or reduced-fat
  • 4 cups fresh broccoli florets diced into bite-sized pieces
  • 1 cup heavy cream half-and-half may be substituted (do not use lower fat dairy)
  • 1/2 cup Colby Jack cheese shredded
  • 1/4 cup Parmesan cheese plus more for garnishing if desired
  • 1/2 teaspoon crushed red pepper flakes optional for garnishing
  • fresh basil optional for garnishing

Instructions
 

  • Set a 6-quart Instant Pot to Saute and add the butter; let it melt.
  • Meanwhile, place the smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper in a large bowl or zip-top bag. Add the diced chicken, seal, and shake to coat the chicken evenly with the seasonings.
  • Add the seasoned chicken to the melted butter and sauté uncovered for about 2 minutes, stirring and flipping frequently until the outside is lightly browned.
  • Add the uncooked penne to the pot, pour the chicken broth over the pasta, and stir to combine so the pasta is submerged evenly.
  • Secure the lid and set the valve to sealing. Cook on High Pressure for 3 minutes (the pot will take several minutes to come to pressure).
  • When the cook time ends, perform a quick release of the pressure, then carefully open the lid using oven mitts and a utensil if needed to avoid steam.
  • Turn the Instant Pot back to Saute, add the cream cheese and press it into the hot pasta so it begins to melt; replace the lid and let sit for 2 minutes.
  • Turn the pot off, open the lid, add the broccoli, stir to combine, then replace the lid and let the pot sit, off, for 5 minutes to steam the broccoli.
  • Open the lid, add the heavy cream, Colby Jack, and Parmesan; stir continuously until the cheeses melt and the sauce is smooth. Taste and adjust seasoning if desired.
  • Serve topped with additional Parmesan, red pepper flakes, and fresh basil if using.

Notes

  • For stovetop: sauté chicken separately and cook pasta in boiling water, reserving pasta water to adjust sauce.
  • If substituting half-and-half, sauce will be slightly thinner.
  • Reserve 1–2 cups pasta water when using the stovetop method to reach desired sauce consistency.
  • Use brick-style full-fat cream cheese for best texture.
  • Season to taste at the end before serving.