Instant Pot Broccoli Pasta
This cheesy, creamy, easy Broccoli Pasta is a delicious dinner recipe packed full of vegetables that can be on your table fast. What more can you ask for?
Print
Pin
Servings: 4
Calories: 669kcal
Equipment
- Instant Pot
Ingredients
- 4 cups broccoli florets
- 4 Tbsp Butter
- 4 cloves garlic, minced
- 2 cups chicken broth or vegetable broth
- 1 cup heavy whipping cream
- 1 tsp lemon zest
- ½ lemon, juice
- 1 tsp Onion Powder
- ½ tsp oregano
- ⅛ tsp ground thyme
- ½ tsp Salt
- 8 oz medium shell pasta
- 1 cup grated parmesan cheese
Instructions
- Open your Instant Pot and pour 1 cup of water into the liner. Insert your steamer basket or trivet, and place the broccoli inside. Put the lid on the Instant Pot and turn it to steam for 2 minutes. When the cook cycle is up, remove the lid, set the broccoli aside, and pour out the water.
- Return the liner to your pot and put your Instant Pot to saute. Add the butter until it melts completely. Then add the minced garlic and saute until fragrant.
- Add the chicken broth, heavy whipping cream, lemon juice, lemon zest, onion powder, oregano, thyme, and salt into the Instant Pot. Stir to combine.
- Add the shells into the instant pot, making sure they are completely submerged. Set the Instant Pot to HIGH for 5 minutes. Once the pasta is done cooking, do an Instant Release.
- Open the lid to the Instant Pot and add in the parmesan cheese. Stir to combine until the parmesan melts into the liquid. Then add the broccoli and stir again until combined. Salt again to taste if desired.
- For best results, allow the pasta to sit for about 10 minutes so that the sauce thickens. Serve and enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Broccoli: Feel free to use fresh or frozen. I used fresh.
- Garlic: I always recommend fresh garlic for pasta recipes. Minced fresh garlic adds so much flavor!
- Chicken Broth: To make this recipe vegetarian, use vegetable broth.
- Seasonings: Onion powder, oregano, thyme, salt
- Lemon: You will need both the lemon juice and zest for this recipe. I zest the lemon first and then juice it. I highly recommend fresh lemon for the freshest flavor!
- Parmesan Cheese: For a Cacio e Pepe twist, use pecorino romano cheese instead of grated parmesan. Freshly grated parmesan is always the best option.
- Make sure to let the pasta sit for 10 minutes before diving in! This allows the sauce to thicken to the perfect texture before eating.
- The broccoli is very tender and falls apart in the pasta when steamed for 2 minutes. If you want your broccoli to hold its shape more, make sure to steam it for 1 minute instead.
- Make sure that the shell pasta is covered with the liquid in the pot so that it cooks evenly!
- Try making the chicken from this Crispy Chicken Fritta to add some protein to your dish!
Nutrition
Serving: 1serving | Calories: 669kcal | Carbohydrates: 57g | Protein: 21g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 1058mg | Potassium: 590mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2020IU | Vitamin C: 90mg | Calcium: 340mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @TheDomesticSpoon or tag #TheDomesticSpoon!