Instant Pot Spring Vegetable and Chicken Pasta
A delightful and hearty pasta dish featuring tender chicken and vibrant spring vegetables, all cooked together in an Instant Pot for a quick and easy meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (2 cups) penne pasta
- (1 cup) broccoli florets
- (1 cup) asparagus, chopped
- (1 cup) cherry tomatoes, halved
- (1) small onion, diced
- (2 cloves) garlic, minced
- (2 cups) chicken broth
- (1 tsp) dried basil
- (1 tsp) dried oregano
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/4 cups) grated Parmesan cheese
- (2 tbsp) olive oil
Instructions
- 1
Set the Instant Pot to 'Sauté' mode and add 2 tbsp olive oil. Once hot, add 1 small onion, diced, and sauté for about 2 minutes until softened.
- 2
Add 2 cloves garlic, minced, and sauté for an additional 30 seconds until fragrant.
- 3
Add 1 lb chicken breast, diced, to the pot. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried basil, and 1 tsp dried oregano. Cook until the chicken is lightly browned, about 5 minutes. Add 2/4 tsp salt.
- 4
Pour in 2 cups chicken broth and scrape the bottom of the pot to deglaze.
- 5
Add 2 cups penne pasta, 1 cup broccoli florets, 1 cup asparagus, chopped, and 1 cup cherry tomatoes, halved. Stir to combine.
- 6
Close the lid, set the valve to 'Sealing', and cook on 'Manual' high pressure for 5 minutes.
- 7
Once the cooking time is complete, carefully perform a quick release of the pressure.
- 8
Open the lid and stir in 1/4 cup grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
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