Ingredients
Base Ingredients
- 3 tablespoons olive oil
- 6-8 cloves minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
Vegetables
- 3 cups bite size broccoli florets
Pasta and Liquids
- 16 oz. uncooked penne pasta
- 32 oz. vegetable broth
- 2 cups heavy cream
Seasonings
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Cheese and Garnishes
- 8 oz. freshly shredded Parmesan cheese
- Fresh chopped parsley
- Shredded Parmesan cheese (for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Prepare the Instant Pot: Turn the Instant Pot to the sauté function and add the olive oil. This step helps to build flavor as you cook the garlic and herbs.
- Sauté the aromatics: Add the minced garlic, dried oregano, garlic powder, and a couple pinches of kosher salt and fresh cracked pepper to the pot. Sauté for about one minute, stirring frequently to prevent burning and to release the aromas.
- Deglaze and add broccoli: Pour a splash of vegetable broth into the pot to deglaze, loosening any garlic stuck to the bottom. Then add the broccoli florets and stir gently to combine.
- Add pasta and liquids: Add the uncooked penne pasta, the remaining vegetable broth, and heavy cream along with a couple large pinches of salt and pepper. Stir everything together to ensure the pasta is evenly distributed and submerged.
- Pressure cook: Seal the Instant Pot lid and set it to cook on high pressure for 4 minutes. This short cook time is perfect for tender pasta and steamed broccoli.
- Release pressure: When the cooking cycle ends, carefully use the quick-release valve to vent the steam safely. Gently press on the valve until the steam is fully released.
- Rest and stir: Open the lid, stir the pasta and broccoli mixture once to distribute the heat evenly, then allow it to sit uncovered in the pot for 3 minutes to thicken.
- Add cheese and finish: Stir in the freshly shredded Parmesan cheese until melted and creamy. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley, extra Parmesan, and red pepper flakes as desired before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though it will be less creamy.
- If you prefer, use gluten-free pasta to make the dish gluten-free.
- For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.
- Ensure to thoroughly deglaze the pot to avoid the burn warning on the Instant Pot.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian-American
