Créé avec l’IA
Instant Pot Rio One-Pot Chicken Pesto Broccoli Penne
25 min 789 kcal par portion Facile
Ingrédients
4 Portions
- Dry penne pasta12 ounces
- Boneless skinless chicken breast, cut into bite-size pieces1 pound
- Low-sodium chicken broth4 cups
- Water1 cup
- Frozen broccoli florets12 ounces
- Basil pesto0,75 cup
- Grated Parmesan cheese0,5 cup
- Salt0,5 teaspoon
Instructions
- 1
Place the bite-size chicken pieces in the Instant Pot and season them evenly with the salt.
- 2
Add the dry penne over the chicken. Pour in the chicken broth and water, making sure the pasta is mostly submerged. Do not stir excessively.
- 3
Secure the lid, set the pressure-release valve to Sealing, and cook on High Pressure for 4 minutes.
- 4
When cooking is complete, carefully perform a quick pressure release. Open the lid once the pressure indicator has dropped.
- 5
Stir the pasta and chicken, then add the frozen broccoli florets. Set the Instant Pot to Sauté and cook for 3 to 5 minutes, stirring occasionally, until the broccoli is heated through and tender and the chicken reaches an internal temperature of 165°F (74°C).
- 6
Turn off the Instant Pot. If excess liquid remains, let the mixture rest uncovered for 3 to 5 minutes so the pasta can absorb it.
- 7
Stir in the basil pesto and grated Parmesan until the pasta, chicken, and broccoli are evenly coated and the sauce is creamy.
- 8
Serve warm, adding extra Parmesan if desired.
