Try this easy and delicious Instant Pot Chicken Broccoli Pasta recipe. Ready in under 30 minutes, it’s perfect for busy weeknights.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Instant Pot Pasta
- Recipe Variations
- Serving Suggestion
- Instant Pot Chicken Broccoli Pasta Recipe
Yes, you can cook delicious pasta in one pot itself. No need to boil the pasta separately or make the sauce in a pan. Instant Pot Chicken Broccoli Pasta is a creamy, delicious, one-pot pasta recipe that is ready in under 30 minutes.
That means less cooking/cleaning and more time for enjoying the pasta dinner.
Also, if you are looking for ways to feed broccoli to the family, try my one-pot broccoli soup , malai broccoli tikka , or the stir fry broccoli .
Ingredients You’ll Need
Here are the ingredients you need to make instant pot chicken broccoli pasta:
- Elbow Pasta: Use uncooked pasta of any shape you like.
- Fresh broccoli florets are the best for this pasta recipe.
- Chicken : Use boneless, skinless, bite-size chicken pieces
- Cream : I have used heavy cream. Feel free to use milk
- Chicken Stock or veg stock gives so much flavour to the sauce
- Garlic and Onion: I love their flavour in the pasta sauce
- Cheese: Any pulling pleasure kinda cheese like Emmental, mozzarella, or cheddar works for this one-pot pasta
- Fresh Basil , parsley or cilantro
- Olive Oil, Oregano, Chilli Flakes, Salt
How To Make Instant Pot Pasta
- Saute Broccoli: Set the IP to SAUTE Mode for 5 minutes. Add olive oil and saute the broccoli florets till they are al-dente and slightly roasted. This takes 1 – 2 minutes. Transfer to a plate.
- Make Sauce: Next, add garlic, onion, and chicken. Saute for a minute or till the chicken turns pale white. Add stock, cream, cheese, seasoning, and salt, and stir nicely.
- Cook Pasta: Add uncooked pasta to the sauce. Stir to mix. Close the lid of the IP. Set PRESSURE Cook mode for 5 minutes. Let the pasta cook in the creamy sauce.
- Final Touch: Once pasta is cooked, add sauteed broccoli, and fresh basil and mix nicely.
- Chicken Broccoli Pasta is ready to serve!
Recipe Variations
Vegetables: From green peas, kale, zucchini, and red peppers to sun-dried tomato and cherry tomato, you can add any fresh or frozen vegetable of your choice to the pasta and broccoli.
Meat : If you are a seafood lover, add shrimp instead of chicken or add diced sausages or crispy bacon along with the chicken.
Cheese: This is a cheese-friendly pasta recipe. From Gouda, Cheddar, and Parmesan, to soft Mozarella or Goat Cheese, any of these works perfectly for this pasta recipe.
Serving Suggestion
For a wholesome family dinner, you can serve broccoli pasta with:
- Green Salad
- Herb Roasted Potato
- Roasted Pumpkin Soup
- Homemade Focaccia Bread
More Pasta Recipes
- Pasta with Cherry Tomato
- Garlic Mushroom Pasta
- Pumpkin Sauce Pasta
- Broccoli Pesto Pasta
- Tomato Sauce Pasta
- White Sauce Pasta
- Pasta Chips
- Mug Pasta
Ingredients
1 Cup = 250 ml
1 tablespoon = 15 ml
- ▢ 200 gram uncooked elbow pasta (macaroni)
- ▢ 4 tablespoon olive oil
- ▢ 1 Cup broccoli florets
- ▢ 1 tablespoon finely chopped garlic
- ▢ ½ Cup finely chopped onion
- ▢ 1 Cup (200 gram) boneless, skinless chicken pieces
- ▢ 1 Cup chicken or vegetable stock ( get recipe )
- ▢ 1 Cup heavy cream
- ▢ Salt to taste
- ▢ 1 teaspoon oregano
- ▢ 1 teaspoon red chilli flakes
- ▢ ¼ Cup grated cheese (any hard cheese)
- ▢ ½ Cup fresh basil leaves
Instructions
- Set the IP to SAUTE Mode for 5 minutes. Add olive oil and saute the broccoli florets till they are al-dente and slightly roasted. This takes 1 – 2 minutes. Transfer to a plate.
- Next, add garlic, onion, and chicken. Saute for a minute or till chicken is pale white in color and tender. Add stock, cream, cheese, seasoning, salt, and stir nicely.
- Add uncooked pasta in the sauce. Stir to mix. Close the lid of IP. Set PRESSURE Cook mode for 5 minutes. Let pasta cook in the creamy sauce. In 5 minutes, you will get the al dente pasta. Cook for 1 – 2 minutes more if you need slightly more cooked pasta.
- Once pasta is cooked, add sauteed broccoli, fresh basil, and mix nicely. Taste the sauce at this stage and adjust seasoning accordingly. Chicken Broccoli Pasta is ready to serve! Do not cook pasta after adding broccoli or basil.
- Serve chicken broccoli pasta with focaccia bread or salad for dinner.
Recipe Notes:
- Use boneless, skinless, bite-size chicken pieces for even cooking.
- If you are using frozen broccoli, thaw it at room temperature or as per packet instructions before using for making the pasta.
- You can use full-fat milk or dairy-free nut milk as well to make the sauce.
- You can store broccoli pasta in an airtight container in the refrigerator for 2 – 3 days. Reheat in a microwave before serving.
Nutrition
We follow a strict NO SPAM Policy
Instant Pot Chicken Broccoli Pasta Recipe
Equipment
- Instant Pot
Ingredients
1 Cup = 250 ml
1 tablespoon = 15 ml
- 200 gram uncooked elbow pasta (macaroni)
- 4 tablespoon olive oil
- 1 Cup broccoli florets
- 1 tablespoon finely chopped garlic
- ½ Cup finely chopped onion
- 1 Cup (200 gram) boneless, skinless chicken pieces
- 1 Cup chicken or vegetable stock ( get recipe )
- 1 Cup heavy cream
- Salt to taste
- 1 teaspoon oregano
- 1 teaspoon red chilli flakes
- ¼ Cup grated cheese (any hard cheese)
- ½ Cup fresh basil leaves
Instructions
- Set the IP to SAUTE Mode for 5 minutes. Add olive oil and saute the broccoli florets till they are al-dente and slightly roasted. This takes 1 – 2 minutes. Transfer to a plate.
- Next, add garlic, onion, and chicken. Saute for a minute or till chicken is pale white in color and tender. Add stock, cream, cheese, seasoning, salt, and stir nicely.
- Add uncooked pasta in the sauce. Stir to mix. Close the lid of IP. Set PRESSURE Cook mode for 5 minutes. Let pasta cook in the creamy sauce. In 5 minutes, you will get the al dente pasta. Cook for 1 - 2 minutes more if you need slightly more cooked pasta.
- Once pasta is cooked, add sauteed broccoli, fresh basil, and mix nicely. Taste the sauce at this stage and adjust seasoning accordingly. Chicken Broccoli Pasta is ready to serve! Do not cook pasta after adding broccoli or basil.
- Serve chicken broccoli pasta with focaccia bread or salad for dinner.
Notes
- Use boneless, skinless, bite-size chicken pieces for even cooking.
- If you are using frozen broccoli, thaw it at room temperature or as per packet instructions before using for making the pasta.
- You can use full-fat milk or dairy-free nut milk as well to make the sauce.
- You can store broccoli pasta in an airtight container in the refrigerator for 2 - 3 days. Reheat in a microwave before serving.
Nutrition
This one-pot Indian cauliflower curry makes an excellent weeknight dinner with naan or steamed basmati rice.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Cauliflower Curry
- Serving Suggestion
- My Tried and True Tips
- Creamy Cauliflower Curry Recipe
Coconut gravy is native to the coastal regions of India, such as Goa, Kerala, and Mumbai, where coconuts are abundant. The coconut milk does a fantastic job of making the curry saucy, creamy, and finger-licking good.
Cauliflower Curry is an Indian-style vegan, gluten-free, mildly spicy curry.
One can eat spoons of it by itself or grab a bit of bread and start digging into it right – it is that delicious! Cauliflower Curry is a wholesome main-course dish for those following a plant-based diet. It is light on the stomach.
To increase the protein quotient of the curry, one can add chickpeas, red beans, or any other variety of local whole beans/peas.
Why You’ll Love Cauliflower Curry
- vegan
- mildly spicy
- one pot curry
- wholesome and filling
- nut and gluten-free
- instant pot-friendly
- perfect for family dinner
Ingredients You’ll Need
- Fresh or frozen cauliflower florets . Cauliflower is a versatile vegetable. Use it to make soup , mash or pilaf .
- Potato – one can use sweet potato as well.
- Green Peas (fresh or frozen peas ). If using frozen peas, thaw them before adding them to the curry.
- Onion – it is best to use red onion for its sharp taste.
- Ginger freshly grated or the paste
- Tomato Puree – if it is unavailable, grind two small-size tomatoes in a blender.
- Coconut Milk or use cashew/almond milk for a sweet and creamy taste.
- Curry Powder – a key, multi-purpose Indian spice mix for every curry. Use readymade curry powder or make it at home from scratch.
- Salt, Turmeric Powder, Black Pepper, Coconut Oil or olive oil
Optional Ingredients: You can customize the cauliflower curry by adding – chopped spinach, kale, sweet potato, squash, yellow pumpkin, or canned chickpeas .
How To Make Cauliflower Curry
- Heat oil in a heavy-duty pan. Once the oil is hot, add grated ginger, cumin and nigella seeds. Saute for 30 – 40 seconds. You can smell the aroma of roasted ginger.
- Add chopped onion. Saute the onion for 3 – 5 minutes or till it turns translucent and light brown ( image 1 ).
- Add tomato puree, salt, spices, and cook the masala for 2 – 3 minutes ( images 3 & 4 ).
- Add cauliflower florets, potatoes, and coconut milk. Stir to coat each piece of the vegetable with the masala.
- Add water or lukewarm vegetable stock and green peas . Stir.
- Cover the pan with the lid for the vegetables to cook till fork tender.
Garnish gobi curry with chopped cilantro or parsley. Serve warm.
Serving Suggestion
Cauliflower Curry is an Indian main course gravy dish. You can serve it with a variety of side dishes:
- Indian flatbread such as naan , parotta, or chapati
- steamed white rice , jeera rice or matar pulao
- cooked quinoa or bulgar wheat
- toasted sourdough bread slices
Store the leftover curry in the refrigerator for 5 to 6 days. Reheat in a microwave or stovetop.
My Tried and True Tips
- Substitute Curry Powder with a mix of ¼ teaspoon red chilli powder, ½ teaspoon turmeric powder, and ½ teaspoon Garam Masala .
- Start with chopping all the vegetables and grating ginger. Arrange the tomato paste, coconut milk, and spices next to the stovetop . Once you start cooking the curry, all these ingredients are added quickly.
- Pick a heavy-bottom casserole or a saucepan for cooking the curry. You can make cauliflower curry in an instant pot also. I have included a detailed recipe in my debut cookbook, The 100 Best Curry .
More Indian Curry Recipes
- Egg Curry
- Paneer Curry
- Chicken Curry
- Lauki Kofta Curry
- Spinach Egg Curry
- Baby Potato Curry
- Chana Masala Curry
Ingredients
- ▢ 2 Cup cauliflower florets
- ▢ 1 Cup green peas
- ▢ 1 Cup diced potato, skin removed
- ▢ 2 Tablespoon coconut or olive oil
- ▢ 1 Tablespoon grated ginger
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon nigella seeds ( kalonji)
- ▢ ½ Cup chopped red onion
- ▢ ¼ Cup tomato puree
- ▢ Salt to taste
- ▢ 1 Teaspoon Curry Powder ( see recipe )
- ▢ ½ Teaspoon turmeric powder
- ▢ ½ Teaspoon black pepper powder
- ▢ 1 Cup coconut milk
Instructions
- If using frozen vegetables, thaw them as per packet instructions.
- Heat oil in a heavy-duty pan. Once the oil is hot, add grated ginger, cumin and nigella seeds. Saute ginger for 30 – 40 seconds. You can smell the aroma of roasted ginger.
- Now add chopped onion. Saute the onion for 3 – 5 minutes or till they turn translucent and light brown. Keep stirring the onion at regular intervals, else they might burn and turn black.
- Add tomato puree, salt, spices, and cook the masala for 2 – 3 minutes.
- Add cauliflower florets, potatoes, and coconut milk. Stir to coat each piece of the vegetable with the masala.
- Add 1 Cup of water or lukewarm vegetable stock . Add green peas. Stir. Cover the pan with the lid for the vegetables to cook till fork tender.
- After 15 minutes, open the lid and give the curry a nice stir. Check for doneness if still cauliflower/potato not cooked through, put the lid back on and cook for some more time until fork tender.
- Garnish gobi curry with chopped cilantro or parsley.
- Serve Cauliflower Curry with jeera rice or chapati.
Recipe Notes:
- Adjust the quantity of spices and salt as per your personal preference.
- Thaw Frozen Vegetables as per packet instructions except for green peas, before adding them into the curry.
- You can store gobi curry in the fridge for 5 – 6 days easily.
- For reheating, transfer in a microwave safe bowl and heat. Or add ¼ cup water in a pan, add gobi curry, cover the pan with a lid and heat on a stovetop.
- To make the curry more spicy, add sliced fresh green or red chillies.
Nutrition
We follow a strict NO SPAM Policy
