I’m sharing my Instant Pot Broccoli Pasta recipe featuring creamy garlic Parmesan and tender-crisp broccoli, plus a clever shortcut that gets it on the table in minutes for busy weeknights.

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Ingredients

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Comforting carbs that fuel you, gives body to the sauce and soaks flavors
Crunchy fiber rich veg, adds color and nutrients, slight bitter bite balances cream
Savory salty umami punch, lots of calcium and protein, melts into sauce
Luxurious fat that makes the sauce rich and silky, high calories though
Sharp aromatic cloves boost flavor, small amounts add healthful antioxidants
Adds savory depth and body, lets you use less cream, pick low sodium
Adds smooth richness, helps the sauce cling, contains saturated fat, flavor booster
Light fruity fat used for sauteing, gives subtle flavor and mouth feel

Ingredient Quantities

1 lb penne or rotini pasta (16 ounces)

4 cups low sodium chicken broth or vegetable broth

1 cup heavy cream

1 cup freshly grated Parmesan cheese plus more for serving

3 cloves garlic, minced

2 cups broccoli florets about 1 small head cut into bite size pieces

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon kosher salt or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon dried Italian seasoning or dried basil

Pinch red pepper flakes optional

Fresh parsley chopped for garnish optional

How to Make this

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1. Set Instant Pot to Sauté, add 2 tablespoons butter and 1 tablespoon olive oil, then sauté 3 cloves minced garlic about 30 seconds until fragrant but not brown, scrape any browned bits off the bottom.

2. Pour in 4 cups low sodium chicken or vegetable broth and bring to a simmer while scraping the bottom, this helps prevent a burn error.

3. Add 1 lb penne or rotini to the pot and push it down so it’s mostly submerged (dont stir it into a mush, just press so it’s under the liquid), sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried Italian seasoning and a pinch of red pepper flakes if using.

4. Lock the lid, set valve to sealing and pressure cook on High for 5 minutes for al dente penne/rotini (most packaged times are 9 to 11 minutes so 5 minutes works great).

5. When the cook time ends do a quick release carefully, away from your face, then open the lid.

6. Immediately add 2 cups broccoli florets on top of the hot pasta, close the lid loosely or just cover the pot and let sit 3 minutes so the residual heat steams the broccoli to tender crisp (if you prefer firmer broccoli steam only 1-2 minutes, for softer let it sit 4-5).

7. Open the pot, stir in 1 cup heavy cream and 1 cup freshly grated Parmesan cheese until smooth and creamy, taste and adjust seasoning adding more salt or pepper if needed; if the sauce seems too thin simmer on Sauté for a minute or two to thicken, if too thick add a splash of broth.

8. Finish with extra grated Parmesan and chopped fresh parsley for garnish, and a little extra butter or a drizzle of olive oil if you want it silkier.

9. Serve immediately while hot, the pasta will thicken as it cools so eat right away or loosen with a splash of hot broth before reheating.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 qt works best)
2. Wooden spoon or silicone spatula for scraping the bottom and stirring
3. Chef knife for mincing garlic and chopping broccoli
4. Cutting board, medium size
5. Measuring cups and spoons (you’ll need a 4 cup measure for the broth)
6. Microplane or box grater for freshly grated Parmesan
7. Tongs or a pasta server to lift and serve the pasta
8. Colander or fine mesh strainer and a small bowl for holding extras, like cheese or butter — dont forget them

FAQ

Q: How long do I cook the penne or rotini in the Instant Pot?
A: Cook on high pressure for 4 to 6 minutes depending on how firm you like it. For most penne 5 minutes gives al dente. Do a quick release right after cooking so it doesn't go mushy.

Q: When should I add the broccoli so it stays bright and not mushy?
A: For crisp-tender broccoli add fresh florets after the pressure cook. Quick release, stir, then put the broccoli on top and close the lid for 2 to 3 minutes to steam from the residual heat. If you like it softer you can add it on top of the pasta before cooking but it will be softer.

Q: My sauce is too thin or too thick. How do I fix it?
A: If too thin, hit Saute mode and simmer a few minutes while stirring, or stir in more Parmesan to thicken. For a fast fix mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir it in and simmer 1 minute. If too thick add a splash of broth or cream and stir until you get the texture you want.

Q: Can I make this vegetarian or dairy free?
A: Yes. For vegetarian use vegetable broth. For dairy free swap heavy cream for full fat coconut milk or cashew cream and replace Parmesan with nutritional yeast or a dairy free parmesan. Flavor and texture will be a bit different but still tasty.

Q: How do I prevent the pasta from sticking together in the Instant Pot?
A: Use enough liquid to just cover the pasta, stir once to separate strands or pieces so there are no big clumps, and add a tablespoon of olive oil or butter. Press the pasta down to submerge but dont over-stir. Quick release and stir right away after opening.

Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container up to 3 to 4 days. Reheat on the stove over low heat with a splash of cream or broth to loosen the sauce, stirring until hot. Freezing is not ideal since cream can separate, but you can freeze up to 1 month; thaw overnight and reheat slowly with extra liquid.

Creamy Garlic Parmesan Instant Pot Pasta With Broccoli Recipe Substitutions and Variations

Penne/rotini: swap for cavatappi, fusilli or ziti, or use a 12 to 16 oz gluten free pasta; if you pick whole wheat or GF, add about 1/4 cup more broth since they soak up more liquid.
4 cups broth: use vegetable broth for vegetarian, or just water plus 1 to 2 teaspoons bouillon or stock paste per cup if youre out of broth.
1 cup heavy cream: use half and half plus 2 tablespoons melted butter per cup to match the fat, or full fat coconut milk for a dairy free version (it will give a slight coconut taste).
1 cup grated Parmesan: swap with Pecorino Romano or Grana Padano for similar salty, nutty flavor, or use 2 to 3 tablespoons nutritional yeast per serving for a vegan cheesy vibe.

Pro Tips

1) To avoid that annoying burn error, really scrape the bottom after sautéing the garlic and before you add the pasta, and make sure you pour the liquid in first so nothing sticks. If you see any brown bits, keep scraping, because the Instant Pot hates stuck-on stuff and will throw a fit.

2) For best texture dont overcook the cheese and cream together while the pot is still on high heat, turn off the heat or remove from the base before stirring them in so the sauce stays smooth. Freshly grated Parmesan melts way better than pre-grated stuff, trust me its worth the extra 30 seconds.

3) If your sauce seems too thin or too thick theres easy fixes, add a splash of hot broth to loosen it or simmer a minute on Sauté to thicken it up, and a small pat of butter at the end makes the sauce silkier and richer without much effort.

4) Keep the broccoli crisp-tender by placing it on top of the pasta to steam instead of stirring it in while pressure cooking, and if you gotta reheat leftovers add a little hot broth or water so the pasta doesnt get gummy, heat gently so the cream doesnt separate.

Creamy Garlic Parmesan Instant Pot Pasta With Broccoli Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Instant Pot Broccoli Pasta recipe featuring creamy garlic Parmesan and tender-crisp broccoli, plus a clever shortcut that gets it on the table in minutes for busy weeknights.

Servings

servings

Calories

546

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 qt works best)
2. Wooden spoon or silicone spatula for scraping the bottom and stirring
3. Chef knife for mincing garlic and chopping broccoli
4. Cutting board, medium size
5. Measuring cups and spoons (you’ll need a 4 cup measure for the broth)
6. Microplane or box grater for freshly grated Parmesan
7. Tongs or a pasta server to lift and serve the pasta
8. Colander or fine mesh strainer and a small bowl for holding extras, like cheese or butter — dont forget them

Ingredients

1 lb penne or rotini pasta (16 ounces)
4 cups low sodium chicken broth or vegetable broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese plus more for serving
3 cloves garlic, minced
2 cups broccoli florets about 1 small head cut into bite size pieces
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning or dried basil
Pinch red pepper flakes optional
Fresh parsley chopped for garnish optional

Directions

Set Instant Pot to Sauté, add 2 tablespoons butter and 1 tablespoon olive oil, then sauté 3 cloves minced garlic about 30 seconds until fragrant but not brown, scrape any browned bits off the bottom.
Pour in 4 cups low sodium chicken or vegetable broth and bring to a simmer while scraping the bottom, this helps prevent a burn error.
Add 1 lb penne or rotini to the pot and push it down so it's mostly submerged (dont stir it into a mush, just press so it's under the liquid), sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried Italian seasoning and a pinch of red pepper flakes if using.
Lock the lid, set valve to sealing and pressure cook on High for 5 minutes for al dente penne/rotini (most packaged times are 9 to 11 minutes so 5 minutes works great).
When the cook time ends do a quick release carefully, away from your face, then open the lid.
Immediately add 2 cups broccoli florets on top of the hot pasta, close the lid loosely or just cover the pot and let sit 3 minutes so the residual heat steams the broccoli to tender crisp (if you prefer firmer broccoli steam only 1-2 minutes, for softer let it sit 4-5).
Open the pot, stir in 1 cup heavy cream and 1 cup freshly grated Parmesan cheese until smooth and creamy, taste and adjust seasoning adding more salt or pepper if needed; if the sauce seems too thin simmer on Sauté for a minute or two to thicken, if too thick add a splash of broth.
Finish with extra grated Parmesan and chopped fresh parsley for garnish, and a little extra butter or a drizzle of olive oil if you want it silkier.
Serve immediately while hot, the pasta will thicken as it cools so eat right away or loosen with a splash of hot broth before reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.