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instant pot chicken broccoli pasta

Instant Pot Chicken Broccoli Pasta

Instant Pot Chicken Broccoli Pasta is mouthwatering with chicken, creamy cheese sauce, tender noodles, and crisp broccoli.
Course Main Course
Cuisine American
Keyword Instant Pot Chicken Broccoli Pasta
Prep Time 10 minutes
Cook Time 5 minutes
Coming to pressure: 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 811kcal
Author Catalina Castravet


  • 8 oz uncooked bow tie pasta or elbow macaroni
  • 4 tablespoons olive oil
  • 1 cup broccoli florets
  • 2 cloves garlic minced
  • 1 white onion chopped
  • 1/2 lb boneless and skinless chicken cut into pieces
  • 1 cup chicken broth
  • 1 cup heavy cream
  • salt to taste
  • 1 teaspoon oregano
  • 1 teaspoon red chilli flakes
  • 1/3 cup parmesan cheese grated
  • 1/2 cup fresh basil leaves


  • Set the Instant Pot to Saute Mode and add 2 tablespoons of olive oil. Once hot, saute the broccoli florets till they are al-dente, about 1 – 2 minutes. Transfer to a plate.
  • Next, add garlic, onion, and chicken pieces. Saute for 1 minute or until the chicken is pale white. Add broth, cream, cheese, seasoning, salt, and stir nicely.
  • Add uncooked pasta in the sauce, gently stir to mix, just enough to submerge the pasta into the broth.
  • Close the lid, point valve to sealing (for older models).
  • PRESSURE Cook on high pressure for 5 minutes for al dente pasta. Cook for 1 – 2 minutes more for slightly more cooked pasta.
  • Do a quick release, once the pressure has been released, carefully open the lid and add sauteed broccoli, fresh basil, and mix.
  • Taste the sauce and adjust for salt and pepper. After that, serve the meal.


Calories: 811kcal | Carbohydrates: 101g | Protein: 48g | Fat: 57g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 870mg | Potassium: 1012mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1403IU | Vitamin C: 56mg | Calcium: 443mg | Iron: 4mg